Vegan Pumpkin Samosas

Autumn always feels like the right time to make samosas. Pumpkins are everywhere, waiting to be folded into something warm and spiced.

I grew up eating many kinds of samosas, from thin and crisp wrappers to thicker, more pastry-like ones. The fillings varied, though spiced potatoes were always the most common.

Adding pumpkin to that familiar mixture brings a subtle sweetness and softness that works beautifully with the spices. When pumpkin is not in season, butternut squash works just as well. You can also keep it simple and use potatoes alone.

This recipe makes about 36 samosas. It may seem like a lot, but they freeze well and are practical to have on hand. They make dependable snacks and welcoming finger foods when guests arrive unexpectedly.

This recipe makes a generous batch, so you may prefer to halve it. The dough keeps well in the fridge for one to two days, which makes it easy to prepare in stages if needed.

Making samosas is not as complicated as it may seem. The folding is straightforward once you have done one or two. Rolling, filling and shaping simply take time. After a few, the rhythm settles in and the process moves more easily. The reward is a plate of crisp, warmly spiced pastry pockets that rarely last long once served.

The Samosa Wrapper

There are two approaches when it comes to samosa dough: whether to add fat or not.

If you are frying the samosas, there is no need to add fat to the dough. In fact, leaving it out helps prevent blistering and gives a more even, crisp surface.

If baking, adding a small amount of fat makes the wrapper more pastry-like and helps with browning. The texture will be slightly different, but still good.

I have also used canned coconut milk in the dough. Although it contains fat, it behaves differently from adding pure oil. The result is a tasty, crisp wrapper without blistering when fried. Even so, frying produces the most traditional texture.

How to Make Vegan Pumpkin Samosas

The dough is made much like pastry dough, though slightly firmer. Once mixed into a ball, leave it to rest while you prepare the filling.

The diced potatoes are sautéed with minced ginger until almost tender.

Pumpkin or butternut squash is then added along with the spices and seasonings. Cook partially covered until the pumpkin softens and begins to break down.

Tomatoes and herbs are stirred in last. Continue cooking until most of the moisture has reduced. This helps prevent soggy samosas. Allow the filling to cool completely before shaping.

To shape the wrappers, divide each portion of dough into six pieces and roll each into a small ball.

Flatten each ball slightly, then roll it out to about 2 to 3 mm thick.

Cut each circle in half. Place a small amount of filling in the centre of each half.

Fold one straight edge across to form a cone and seal the seam.

Fold the remaining edge over to form a triangle, enclosing the filling completely.

Press the curved edges firmly to seal. Pinching and twisting the edge is optional and purely decorative.

Serving Suggestions

Samosas are best served warm with a selection of chutneys and dips. They pair especially well with apple carrot chutney, coriander chutney, spiced pear chutney, or a cooling cucumber mint raita.

In many restaurants, samosas are also served with tamarind chutney, which adds a sweet and tangy contrast to the spiced filling.

They are well suited for gatherings, shared platters, or as part of a larger meal.

Love this Vegan Pumpkin Samosas recipe? Pin it for later. And while you’re on Pinterest, come follow and pin along with us.