Crispy Vegan Samosa
Crispy Wonton Samosas are perhaps the most balletic version of the popular pastry samosa parcel. These cumin smashed potatoes, peas and coriander are delicately enveloped in a Wonton wrapper and cooked to crisped perfection.
Yield: 8 samosas
- 250g cup boiled potatoes
- 125 peas, pre-steamed/boiled
- 1 tbs ginger paste
- 1 tsp fresh chillies, chopped
- 60g coriander leaves, chopped
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp toasted cumin seeds
- 1 tsp black mustard seeds
- ½ tsp black pepper
- 3 tbs coconut oil (or rapeseed oil)
- Salt to taste
- 16 Spring roll pastry wrappers (vegan if required)
- Cooking spray
- Cupcake baking tray
- 2 tbs water
How To Make Wonton Samosas
- Boil the potatoes and mash them.
- Steam or boil the peas keeping them al dente.
- Using a mixing bowl, combine the potatoes, green peas, chillies, coriander and all the other ‘filling’ ingredients apart from the coconut oil.
- Heat the coconut oil in a pan and then add the mixture to the pan and cook for 3-4 minutes until all the ingredients have warmed through thoroughly.
- Preheat your oven to 200C.
- Spray the cupcake tray with the cooking oil making sure it’s well coated.
- Use 2 spring roll pastry wrappers and place in them in the base of each cupcake depression then fill with 2 tbs of the samosa filling Bring the corners of the spring roll pastry wrappers together forming a round parcel and dampen the corners with the water so that they stick to each other ensuring that the stuffing is properly concealed in a parcel. Repeat until all the mixture and wrappers have been used.
- Bake for 10-15 minutes until golden brown and crispy, remove and cool.
Serve with a hot sauce.