Volunteer Recipe: Vegan Samosa

This recipe is from Giulio Mariotti, our resident coordinator/vegan in IDC. For ethical reasons he has made the shift of becoming vegetarian to vegan around two years ago and he isn’t looking back. Although it may seem like a challenge to create a recipe without the use of any animal product such as dairy and eggs, Giulio shows us how easily this can be done.

1. In a medium sized bowl, mix the oil, salt, and flour together to form dough. The dough should not be too hard nor too soft.
2. Cover the bowl with a cloth for for at least twenty minutes and let it rest.
3. For the filling, first peel, boil , and mash the potatoes.
4. Heat some oil in a pan (approximately 3 tablespoons). Add ginger, garlic, onion, and green chilies. Saute for 2-3 minutes, or until the mixture turns golden brown.
5. Now add mashed potatoes, cilantro, salt, turmeric, and chili powder. Saute the mixture for two more minutes.
6. Set mixture aside for five minutes to cool.
7. Take the dough and roll it into 5” flat ovals. Cut each of them into halves.
8. Take one half and roll it like a cone in your hand.
9. Put about a tablespoon of the filling into your cone. Then seal the third side with a moist finger (use oil or water) so that when you deep fry them, no oil will enter.
10. Repeat.
11. Heat oil in a pan and deep fry the samosas. Serve them piping hot with dipping sauce of your choice, such as a chutney.