Ingredients
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For the filling:
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2 cups (300 g) boiled potato, peeled and cubed
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½ pack (225 g) super firm tofu, (vacuum sealed type) crumbled
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¾ cup (105 g) green peas, thawed
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½ onion, finely chopped
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1 tbsp neutral oil
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2 inch knob fresh ginger, grated
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2 cloves garlic, minced
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1 small green chili, finely chopped
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1 ½ tsp coriander seeds
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1 tsp cumin seeds
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½ tsp turmeric
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½ tsp red chili powder
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¾ tsp garam masala
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2 tsp lemon juice
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1 tsp salt
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3 tbsp fresh cilantro, chopped
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For wrapping:
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12 –15 rice paper sheets
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2 tbsp neutral oil, for shallow frying
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For the mint chutney:
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1 cup (25 g) mint leaves
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½ cup (10 g) cilantro leaves
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1 small green chili
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2 tbsp lemon juice
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1 tsp sweetener of choice
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½ tsp salt
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¼ tsp cumin seeds
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⅓ cup plain vegan yogurt
Directions
1
For the filling:
1
Heat the oil in a skillet over medium heat. Add the onion and cook until soft and golden.
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1 tbsp neutral oil
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½ onion, finely chopped
2
Stir in ginger, garlic, and green chili, and sauté until fragrant.
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2 inch knob fresh ginger, grated
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2 cloves garlic, minced
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1 small green chili, finely chopped
3
Add coriander, cumin, turmeric, and red chili powder. Toast the spices for 30 seconds, stirring constantly so they don’t burn.
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1 ½ tsp coriander seeds
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1 tsp cumin seeds
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½ tsp turmeric
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½ tsp red chili powder
4
Add the potatoes, crumbled tofu, and peas. Mix gently so the filling stays chunky. Season with salt.
g
2 cups (300 g) boiled potato, peeled and cubed
g
½ pack (225 g) super firm tofu, (vacuum sealed type) crumbled
g
¾ cup (105 g) green peas, thawed
s
1 tsp salt
5
Turn off the heat, then stir in garam masala, lemon juice, and cilantro. Taste and adjust for salt, spice, and tang. Let the filling cool completely.
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¾ tsp garam masala
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2 tsp lemon juice
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3 tbsp fresh cilantro, chopped
6
For the mint chutney:
1
Blend all chutney ingredients until smooth and vibrant. Thin with a splash of cold water if needed. Chill until ready to serve.
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1 cup (25 g) mint leaves
g
½ cup (10 g) cilantro leaves
s
1 small green chili
l
2 tbsp lemon juice
s
1 tsp sweetener of choice
s
½ tsp salt
c
¼ tsp cumin seeds
p
⅓ cup plain vegan yogurt
2
For wrapping and frying:
1
Dip one rice paper sheet in cold water for 8–10 seconds, then place it on a damp surface.
r
12 –15 rice paper sheets
2
Fold the sides in so they overlap slightly and form straight edges.
3
Place a heaping tablespoon of filling near the bottom in a triangle shape. Fold upwards, alternating side to side to create a sealed triangle.
4
Repeat with the rest.
5
Heat 2 tbsp oil in a nonstick pan over medium-high heat. Fry 3–4 samosas at a time until blistered and crisp, about 2–3 minutes per side.
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2 tbsp neutral oil, for shallow frying
6
Transfer to a wire rack or paper towel while you cook the rest.
7
Serve hot with mint chutney.
