665055 Thu Nov 05 17:34:41 -0800 2009 6 31 Home Cooking 0 5159630 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? Thu Nov 05 17:34:41 -0800 2009 210010 chave982 1 5159838 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). Thu Nov 05 19:17:11 -0800 2009 5159630 78708 howchow 1 5166241 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) Sun Nov 08 21:26:47 -0800 2009 5159630 10383 arifa 1 5166418 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. Mon Nov 09 02:28:23 -0800 2009 5159630 13619 Sharuf 1 5167155 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. Mon Nov 09 09:34:08 -0800 2009 5159630 68363 JungMann 2 5169483 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. Tue Nov 10 05:01:35 -0800 2009 5167155 13619 Sharuf 1 5170455 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). Tue Nov 10 11:17:09 -0800 2009 5159630 13709 buttertart