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.comPrint
Two-Bite Vegetable Samosas
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hours 35 minutes
- Yield: 16 samosas 1x
- Category: Appetizer
- Cuisine: Vegan
Two-bite vegetable samosas filled with peas, carrots, onion, colourful Creamer potatoes, and rich coconut curry. These little samosas make a great appetizer!
- 1 ½ cups diced Creamer potatoes (approx. half (½) 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 (½ 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 tablespoon water
- 2-3 tablespoon coconut milk
- 1-2 tablespoon 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 tablespoon 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.
Folding & Frying Samosas
- Refer to the image below the recipe for step-by-step instructions for folding the samosas.
- Place about 1 tablespoon 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.
Serve immediately with your favourite dipping sauces (chutneys, vegan yogurt based dips. hummus, hot sauce, etc.)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 tablespoon 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.
what if I don't use nutritional yeast? it does affect the taste of filling?
The filling will still be delicious without nutritional yeast! It does help thicken it up a little bit though.
Mmm.. I can almost taste these ... great recipe and delicious photos too😊
These were absolutely delicious! The flavours and texture for the filling, and deep fried these are godly! When baked, I am amazed at how inexpensive it is as one samosa only costs a quarter at the most! (This is including using oil; and nutritional yeast flakes; only the cost of seasoning was not included). I personally doubled the carrot to get more vitamin a, and when baked, each samosa is only 100 calories at the most! I personally prefer fried, but baked is such a great option.You have created an amazing recipe.
One thing that I noticed is that 1 tbs of filling is a fairly small amount- should I increase it to 1.5 tbs of filling or 2 tbs?
Yay!! Thanks so much for your feedback Tao! You could definitely increase the filling, maybe my wrappers were smaller than yours? I think anywhere from 1.5 - 2 tbsp should be fine as long as the filling can be easily folded with no filling spilling out.
I'm looking for the ingredient list of the spring roll wraps. do you have that? thanks
Hi Patti! Here it is: WHEAT FLOUR, WATER, COCONUT OIL AND SALT - Hope that helps!
Samosa are all time favorite whether it is only potato samosa or veg samosa
Anjali @ Vegetarian Gastronomy
LOVE samosas! Fortunate for me, my mom makes a bunch and freezes them for me. So all I have to do is put them in the toaster oven...hers are my favorite!! And these look great!
Those are awesome looking! I especially love the folding diagram - it's like edible origami. I don't fry things all that often, but these definitely look like they'd be worth the effort!
Thanks Sean! I'm the same, frying isn't usually my thing but I thought samosas kind of called for it ya know?
Sofia | From the Land we Live on
These look so cute and delicious! Love the colourful potatoes and looking forward to trying the baked version of these!
Thanks so much Sofia, hope you love them! 😀
Those are adorable!
I love samosas, like your instructions of how to fold the wrappings, very handy!
We love samosas, but never ma our own. These seem not too long to make and look incredible! Perfect two-bite appetizer!
I absolutely love samosas! These would make a great appetizer treat for parties 🙂 Also, I've never dipped samosas in hummus before, but that sounds very interesting! Will have to try soon!
Yes, I would want to bake these too. Is there a bake option anywhere?
I don't do fried food 🙁
Thanks Patti! I've baked spring rolls before (using the same wrappers) and it works just fine. Preheat your oven to 350F and bake for 10 minutes, flip and bake for another 8-12 minutes (or until they're crisp and browned where they touched the pan.) Give them a light spray with non-stick cooking oil if you want a slightly more golden samosa (they will be a little pale when baked!)
Do you think that I could bake these?
I'm pretty sure you could easily bake these. They won't be evenly golden brown but they should taste good. Please let me know how it goes if you give it a try! 😀