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Easy Samosa Recipe?

c
chave982 Nov 5, 2009 04:34 PM

I'm need to make samosas for a vegan Indian, but am afraid of messing up the home-made dough. Is there a good substitute, something without eggs? Would phyllo dough work?

  1. r
    Rozmin Dec 22, 2009 03:12 PM

    If you want flaky Punjabi style samosas, can't help you. But I can tell you that my grandmother ALWAYS used egg roll wrappers. Sometimes she'd bake them, but of course they're tastier fried. I'm pretty sure they're vegan.

    As someone else also said, you could use phylo, but I think you should be ok frying it. I've seen Greek recipes for something similar to samosas made with fried phylo.

    1. p
      pie22 Dec 11, 2009 07:12 AM

      another good option ( i have no idea if its vegan) is to use crescent rolls but just unwrap them - you'll get an amazing flaky texture.

      1. Pia Dec 9, 2009 07:55 AM

        I've made this recipe using phyllo:
        http://www.epicurious.com/recipes/foo...

        It's not exactly authentic, but tastes good and is easier than making your own dough.

        1. b
          btnfood Dec 8, 2009 10:54 PM

          This recipe could not be easier and is always a big hit at parties. It calls for square wonton wrappers, which make a perfect cocktail-size samosa when folded into a triangle.

          http://www.starchefs.com/features/dum...

          1. buttertart Nov 10, 2009 10:17 AM

            The samosa dough I make is just flour, salt, oil, and water (I do it by touch, believe the original recipe was Madhur Jaffrey's). Don't recall seeing a samosa dough recipe with eggs in it (eggs would leaven them too much, I should think).

            1. JungMann Nov 9, 2009 08:34 AM

              You'd have better luck with spring roll wrappers than with phyllo. For a thin crust like this, I think a mashed filling is probably the better way to go.

              1 Reply
              1. re: JungMann
                s
                Sharuf Nov 10, 2009 04:01 AM

                I made mine with canned salmon, flaked, and onion, etc. I could have added potatoes and peas, if I wanted to stretch the salmon.

                However, I see the OP was cooking for a vegan, so I guess the usual potatoes and peas is the way to go.

              2. s
                Sharuf Nov 9, 2009 01:28 AM

                I've made them using egg roll wrappers (per a recipe from epicurious.com). They were very successful. I had to trim the wrappers into a 5" square shape. The trimmed-off strips are a good snack deep-fried on their own.

                1. arifa Nov 8, 2009 08:26 PM

                  when i was little, i'd help my mom fill samosas. she'd use tortillas, cut in half. make a paste of flour and water to "glue" them.

                  put a bit of the filling in the middle, fold into thirds, squeeze out extra air and seal the bottom (rounded edge)

                  1. h
                    howchow Nov 5, 2009 06:17 PM

                    would totally work - you just need to bake them instead of deep frying them. I also just make the filling sometimes and put it in a casserole dish (liked mashed potatoes) or make somosa croquettes (which are easily reheated).

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