Sunday, February 19, 2023

Vegetarian Samosas #SundayFunday

Phyllo pastry dough wrapped around a vegetarian samosa filling and then air fried to a crispy golden brown.  They are perfect as an appetizer, a side dish for other Indian food, or as a meal all on their own.

Vegetarian Samosa

The Sunday Funday Bloggers are sharing Indian/Pakistani foods today.....
Sue of Palatable Pastime asked us to join her today in celebrating the foods of Southern Asia.  Let's take a look at what is being shared today..........


These samosas were part of a Mauritian Feast that I made for my Little Miss M's 2nd Birthday.  Little Miss M is half Indian on her father's side.  He was born and raised in Mauritius and recently moved here to the USA along with our first exchange student and their daughter, our Little Miss M.


The samosa were served with LaDaube Poulet, Cari Poisson and Steamed Rice.  These Samosa were a perfect part of this celebration.

Vegetarian Samosas Pin

These are a great dish to serve at large gatherings as they can be made ahead of time and be frozen until party day.  I chose to cook mine in an air fryer but you can also deep fry them if you so desire.

Appetizers, Main Course, Vegetarian, Air Fryer
Appetizers, Main Course, Side Dish, Vegetarian
Yield: 20 pieces
Author: Wendy Klik
Vegetarian Samosa

Vegetarian Samosa

Phyllo pastry dough wrapped around a vegetarian samosa filling and then air fried to a crispy golden brown. They are perfect as an appetizer, a side dish for other Indian food, or as a meal all on their own.
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour


  • 2 Russet potatoes, peeled, washed and cut into small dice
  • 1 small carrot, cut into small dice
  • 1 T. olive oil
  • 1/2 onion, chopped
  • 3 curry leaves
  • 1/2 t. thyme
  • 1 clove garlic, minced
  • 1/2 jalapeno chili, seeded and minced
  • 1/4 c. frozen baby peas
  • 3/4 t. cumin
  • 1/2 t. turmeric
  • 1/4 t. curry powder
  • salt and pepper, to taste
  • 1 pkg. frozen phyllo sheets, thawed
  • 1 T. flour +1 T. water made into paste


  1. Place the potatoes and carrots into a pot, cover with water, place over med high heat, bring to a boil and cook until easily pierced with a fork. Drain and set aside.
  2. Heat the oil in a large skillet over medium heat. Add the onions, garlic, curry leaves, thyme and chile. Cook, stirring frequently, until fragrant and onions are translucent.
  3. Add the frozen peas and cook for a minute or two, then add the carrots and potatoes. Season with the cumin, turmeric and curry. Cook and stir for a couple of minutes. Remove from heat and set aside to cool.
  4. Remove phyllo dough from wrapper and cover lightly with a damp towel.
  5. Take 2 sheets of dough and place one on top of the other, then fold into thirds, lengthwise.
  6. Place 1 Tablespoon of the potato mixture onto the phyllo and fold it over into a triangle. Continue folding in this manner. When you reach the bottom of the dough, brush the flour/water mixture onto the bottom of the sheet and fold it over making a triangle.
  7. Set aside and repeat in this manner until all filling and phyllo sheets are used, keeping the triangles separate so they don't stick together.
  8. At this point the Samosas can be frozen for later use or placed in an air fryer and cooked at 400* for 10-12 minutes until crisp and golden brown.


Adapted from Mauritian Food Recipes

Nutrition Facts



Fat (grams)

0.77 g

Sat. Fat (grams)

0.11 g

Carbs (grams)

4.81 g

Fiber (grams)

0.55 g

Net carbs

4.27 g

Sugar (grams)

0.48 g

Protein (grams)

0.63 g

Sodium (milligrams)

13.17 mg

Cholesterol (grams)

0 mg


  1. My dough is never right for samosas. I never thought to use phyllo dough. Genius!

  2. I've made something similar and love what the spices do to the flavor of potatoes. These sound so good.

  3. Wendy where I live, I don't get the chinese wraps easily to make samosa. Love the idea of using phyllo pastry. Will be trying your method soon for the upcoming festival.

    1. They were good with the Phyllo dough Mayuri. Let me know how you like them.

  4. Looks delicious. I have samosas all the time and spanakopita that is made of the same phyllo dough. I've never made any though. Thanks for the recipe!

    1. Yes, made in the same fashion as spanakopita, I hope you love them.


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