- For pastry
- 260g chickpea flour
- 140g buckwheat
- 120ml filtered water
- 75ml olive oil
- 1tsp raw unrefined cane sugar
- ½tsp salt
- For filing
- 500g fluffy potatoes
- 100g peas
- 1 shallot
- 1 chilli (optional)
- 1tbs ajwain seeds
- ½tsp salt
- Oil for basting or shallow frying
- Measure out the dry pastry ingredients and place in a large mixing bowl. Add in the water and combine well with a spatula. Then add in the oil. Initially use a spatula and then knead for about 5 to 10 minutes. Knead into a ball. Drip some water to cover and encase the ball and set to one side for a couple of hours.
- Skin the potatoes and cut into strips of 2 to 3 centrimetres. Then cut into cubes of around 2 to 3 centimetres. Place in filtered water in a sauce pan as you go along so that the potatoes do not discolour. Bring the water to boil and boil for around 10 minutes under a medium heat. Drain the potatoes. Set to one side.
- In a large mixing bowl, combine the potatoes with salt, ajwain seeds (carom seeds) and peas.
- Measure out 50g balls of dough and set to one.
- Line a baking tray with baking paper.
- Take two sheets of baking paper – this ensures that is it easy to remove the dough. Place the dough between the baking paper and roll into a circle. Cut the circle in two with a knife. Place a teaspoon of the filling and place into the middle of one of the semi-circles of dough. Gently fold over the dough into a triangle. Add more filling as necessary. Fold over the sides. Pat the side and shape into a triangle as necessary. Place on the baking tray and repeat until completed.
- Place the baking tray in the fridge for about an hour. Either preheat the oven to gas mark 180 degrees Celcius (or 160 degrees Celcius if fan oven) and baste the samosas with oil before placing in the oven and baking for 20 minutes or shallow fry the samosas in oil, whichever is your option. I baked mine in the photo and they still came out lush.
EthiVegan by Edward Daniel
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Edward Daniel | Vegan Chef