An Indian Feast: A Vegan Samosa Recipe
Today we’re starting a new series featuring five recipes in five days! Today is the first of our Indian Feast– and we’re featuring a favorite vegan samosa recipe. Tune in tomorrow for another samosa recipe; later this week we will post a quick mung bean dal recipe and two awesome dipping sauces for your Indian foods, a Mango Chutney and Cilantro Yogurt Dipping Sauce.
Samosas are delicious little appetizers from the Indian subcontinent. This version features phyllo dough, which is time consuming to work with… but so very delicious and worth every minute of time spent! Tomorrow we’ll feature a recipe for a samosa with homemade wheat dough, which is only slightly easier. It’s hard to say which is better; but trust me, they are both mega yummy. Also, both versions are baked, which makes them a lighter version than what’s usually found in Indian restaurants. Both versions are really good and feature the best Indian-inspired herbs and spices for a mostly authentic flavor.
Please be sure to read all instructions carefully. The phyllo dough needs to thaw according to specific directions and it likely takes overnight! Make sure you have all ingredients ready and set before proceeding!
Phyllo Dough Samosas
4 cups chopped sweet potatoes or yams
2-4 Tablespoons coconut milk
2 Tablespoons coconut oil or ghee + more for brushing
½ cup minced red onion
1 cup chopped carrots
1 cup frozen green peas
1 cup fresh or frozen corn
1 teaspoon each cumin, coriander, garam masala and salt
½ teaspoon each black pepper and red chili flakes
Half (1-lb) package phyllo dough, thawed according to directions
- Add yams to a saucepan and cover with water. Bring to a boil, then lower heat slightly and cook until soft, about 10 minutes. Drain. Turn out into a bowl and mash slightly with coconut milk, leaving a few chunks. Set aside.
- In a skillet, heat coconut oil over medium low heat. Add onions and cook until just browned. Add carrots, peas, corn and spices. Stir to coat. Add onion mixture to sweet potato mixture and stir to combine. Let rest until cool enough to handle.
- Preheat oven to 350º and line a baking sheet with parchment paper.
- Lay phyllo dough onto a smooth, dry surface. Cut dough into 5-inch strips. Cover remaining dough with a damp towel. Pour ½ cup liquid coconut oil into a small dish and set aside.
- Remove two layers of phyllo from each strip. Brush dough strip generously with oil, then add 2-3 Tablespoons sweet potato mixture onto one end. Fold over itself into a triangle shape (like folding a flag), tucking in edges and sealing with oil. Place onto prepared baking sheet. Continue with remaining filling and dough. Brush each piece with more oil. Bake for 25 minutes. Remove from oven let cool.
Yield: about 15-20 Samosas