The Best Baked Vegan Breakfast Samosas
Do you remember when you were a kid and you’d go over to your best friend’s house? You would head over on a Saturday afternoon play all day, maybe have dinner and then head home. Now, if you’re a foodie like me you may not remember all the games you used to play but you remember the really good meals you use to eat. Yes, at such a young age, I cared so deeply about food.
I remember growing up, I had a friend whose nationality was Indian. I used to love going to her house, not just because we would host mock concerts in her big backyard, but because her mom made this fabulously crispy chicken and samosas. It was a dish I was only ever exposed to when I went to her house.
So, naturally, every time I went over I secretly hoped, or just blatantly asked if her mother was cooking the chicken and or samosas that day. Many times I would leave very satisfied. My taste buds were happy and my belly full. Back then I wasn’t vegan so these weren’t vegan samosas but they were so good!
It’s that flaky, crispy deliciousness that inspired this breakfast samosa recipe. The creamy dill spiced chickpeas are sure to inspire your own samosa-filling idea. Coupled with the crispy pastry outside equals pure perfection.
Plus, even more, great news, these savory vegan baked goods are easier to make from scratch than you may think.
Here’s how to get your baked vegan samosa fix.
In a medium-sized mixing bowl add all-purpose flour, ground cardamom seeds, salt and mix well with a whisk. If you don’t have ground cardamom seeds you may easily substitute for cumin. The amount used won’t add much taste, but will give the vegan breakfast pastries a nice golden brown color.
Once your dry mix has been whisked together for your vegan breakfast pastries it’s time to add oil. Once you add the oil to dry mix what you’re looking for is a crumbly texture. You can see if this mix is crumbly by taking some of the mix in your hand, once the oil has been added, and seeing if the dough stays clumped together after forming a fist. Confused? See the picture below.
Next add the water to the mix. This is the last step in making the dough. Here you’ll want to make sure you mix the dough well. Make sure the dough is not dry or too sticky. You want a happy medium between the two. If you need more water add more water by the tablespoon so you are careful not to add too much.
Next, close the bowl with a lid or cover with a towel and allow the dough to rest for 30 minutes.
While the dough is resting make your creamy, dill-spiced chickpea samosa filling. This is simply a samosa filling idea and a great opportunity to get creative! But if you are following my vegan samosas recipe to the “T” then keep reading.
Warm a skillet over medium heat and add your oil. Then drain a can of chickpeas and add to skillet. Once chickpeas have warmed after 2 – 3 minutes, add remaining Creamy Dill Spiced Chickpea ingredients and stir until combined.
Allow your vegan samosa filling to simmer over medium heat for 10 – 15 minutes. Stirring occasionally to ensure the bottom of the mixture does not burn. You’ll want the mixture to simmer until it because thick and creamy and of course, not burnt. When I did this over medium heat it took no more than 15 minutes. Then remove from heat and allow to cool slightly before adding to the samosa dough pocket.
Once your vegan samosa dough has rested and the creamy chickpea filling has cooled it’s time to make the samosa pockets. You’ll do this by splitting the dough into three equal parts and then rolling each divided part into a ball. Now take one of these vegan breakfast pastry dough balls and roll out onto a well floured surface until you have a flattened circle. Then using a pizza cutter cut this circle in half.
Taking one of the halves, fold over both sides, overlapping one side until you form a cone. To get the dough to stick you will need to add water to the dough, sort of like adding glue to the edge of an arts and crafts project. Confused? See below.
Now that you have your breakfast samosa cone it’s time to add the tahini chickpea mixture. Simply spoon in the mixture into the cone and seal the open end using water. You may need to gently press the two dough sides together.
Repeat steps six and seven until all your individual vegan samosas have been made. I was able to make about 6 – 7 using this recipe. (Note: my samosas were pretty thick. To get a thin, crispy, flaky pastry be sure the roll the dough out until pretty thin. Not so thin the dough is unable to hold the hearty chickpea filling of course.)
Preheat air fryer to 400* F (Note: If baking in the oven preheat oven to 400* F and bake for 25 minutes, flipping halfway through). While preheating lightly spray each samosa with cooking spray. Once air fryer has finished preheating add samosas to air fryer basket in batches. Air fry samosas for 7 minutes, flip and then air fry and additional 7 minutes. Allow samosas to cool before serving.
While your samosas are air frying it’s time to make your dip. This easy roasted tomato and garlic chutney is packed with flavor. Simply begin by heating oil over medium heat until warmed through. Add garlic and sauté until fragrant, about one minute. Add tomatoes and seasoning and continue to sauté for an additional 5 – 7 minutes. Remove from heat and add sautéed mixture to food processor and blend until just mixed. (Note: I like mine a bit chunky so I didn’t puree but this completely up to our personal preference.). Serve warm. Store any leftovers in refrigerator for up to 4 days.