Samosas are fickle little things. Are they an appetizer, a snack, or a side dish? If they aren’t the itty-bitty two-bite size ones we’re making today, are they a full blown meal? Today I’m sharing my take on samosas, which thanks to their little size, are most definitely perfect for appetizers. They’re also pretty darn easy to make!
Every single time I’ve eaten a samosa, they’ve been a little or lot different than the last one I’ve tried. I couldn’t even tell you what a traditional “samosa wrapper” would be! Every brand and restaurant seems to do something different. I happened to find some 6″x6″ eggless spring roll wrappers that seem to work perfectly for cheap and easy samosa wrappers (I linked to the brand in the recipe.) Most “How to Fold Samosa” type tutorials on the internet use longer rectangular strips of dough but these wrappers are so small you’re forced to work with the square shape. Since it took me a little while to figure out how to fold them, I’ve included a little step-by-step picture of my method at the end of the post. Feel free to experiment and try out your own way!
These little guys are filled with peas, carrots, onion, and colourful Creamer potatoes. The Little Potato Company’s Terrific Trio, a lovely trio of red, yellow, and blue Creamer potatoes, adds an extra dose of whimsy to these pint-sized snacks. The veggie-loaded filling is flavoured with a simple blend of spices, yellow curry powder, coconut milk, and nutritional yeast. These are pretty mild on the wide spectrum of samosa spiciness so if you like a little heat, be sure to add a couple of tablespoons of chopped jalapeño or hefty dash of sriracha. In fact, don’t be afraid to customize these as much as you like! Mixing up the vegetables with spinach, kale, mushrooms, or finely chopped broccoli would be delicious!
You can serve these two-bite veggie samosas with a variety of dips and sauces. They’re delicious with chutneys, (dairy-free) yogurt dips, hummus, and/or hot sauce. I may have even enjoyed some with a little leftover peanut sauce. Get creative and enjoy!
PS: Want to win a 1 Month Supply of Little Potatoes from The Little Potato Company? Readers from the US & Canada can enter for a chance to win at the bottom of the post. Giveaway ends Monday, March 7th at midnight EST. Good Luck! ♥ 😀
This post is sponsored by The Little Potato Company. We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Little Potatoes SO much at www.littlepotatoes.com
- 1½ cups diced Creamer potatoes (approx. half (1/2) of 1.5lb bag of The Little Potato Company's Terrific Trio)
- 1 tbsp olive oil
- ¼ cup finely diced carrots (1 small carrot)
- ¼ cup finely diced onion (1/2 small onion)
- 1 clove garlic, minced
- ½ tsp salt
- big pinch paprika
- big pinch turmeric
- 1 tbsp yellow curry powder
- ⅓ cup frozen peas (prepared in microwave)
- ¾ tsp lemon juice
- 3 tbsp-6 tbsp water
- 2-3 tbsp coconut milk
- 1-2 tbsp nutritional yeast
- 16 eggless spring roll wrappers (6"x6" - I used these)
- coconut or canola oil, for deep frying
- Bring a medium sized pot of water to a rapid boil. Fill a large bowl with ice water. Add the diced potatoes to the boiling water and cook for 6 minutes before draining and plunging into the the ice water to stop the cooking process. Set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the carrot and onion. Cook until onion is almost transparent. Add the minced garlic and cook until transparent. Drain the par-boiled potatoes before adding them to the skillet. Add the salt, paprika, turmeric and curry powder. Mix in the cooked peas and cook over medium heat until the potatoes are tender. Gradually add between 3-6 tbsp of water, as needed, to keep the mixture from sticking to the pan.
- Add coconut milk, lemon juice, and nutritional yeast. Use a fork to mash ⅓-1/2 of the potatoes - once mixed, the mixture should clump together. Continue cooking until the mixture is quite thick and stiff. Taste and adjust seasonings to suit your preference (salt, coconut milk, and nutritional yeast, etc.) Set mixture aside.
- Refer to the image below the recipe for step-by-step instructions for folding the samosas.
- Place about 1 tbsp of filling in the lower left quadrant of your spring roll wrapper.
- Fold the lower left corner into the center point of the square, over the filling (take care to keep the filling enclosed in the fold.)
- Fold the entire lower half up so that the bottom edge is now even with the top edge.
- Fold the top left corner down, back over the filling and flush with the center.
- Fold the triangle of folded filling once to the right.
- Fold the triangle of folded filling to the right a second time, up and into a small triangle parcel. Heat a medium saucepan with 1.5" of deep frying oil over medium-high heat. Once the oil is hot (the oil should be almost smoking hot), deep fry the samosas for 1-2 minutes per side, until the wrapper is a deep golden brown. Drain.
For smooth samosas make sure to use hot frying oil. I found that the spring roll wrappers had a bubbly texture when cooked in cooler frying oil.
How to Fold Mini Samosas Using Spring Roll Wrappers
1.) Place about 1 tbsp of filling in the lower left quadrant of your spring roll wrapper. 2.) Fold the lower left corner into the center point of the square, over the filling (take care to keep the filling enclosed in the fold.) 3.) Fold the entire lower half up so that the bottom edge is now even with the top edge. 4.) Fold the top left corner down, back over the filling and flush with the center. 5.) Fold the triangle of folded filling once to the right… 6.) …And then a second time, up and into a small triangle parcel.