Vegetarian "Beef" Samosa

Ingredients

• 230 gplain flour, plus about 2 tbsp for the sealing paste
• 155 g (½ cup)water, plus extra if needed
• 340 g (1 packet)plant-based mince
• ½ smallonion
• ⅓spring onion
• ⅓carrot
• 1 clovegarlic
• ½ tspcumin
• ½ tspgaram masala
• ¼ tspblack pepper
• to tastesalt
• as neededvegetable oil, for layering the wrappers
• enough to fill a pot to about one-third fullneutral oil, for deep-frying
• as neededoil spray, for air-frying

Instructions

1. 1

   Make the dough

   For homemade wrappers, mix the flour with 155 g (½ cup) water, adding a little more if the dough feels too dry. Aim for a soft, non-sticky dough, then knead for 5 minutes until it forms a smooth ball.

2. 2

   Rest the dough

   Put the dough in a well-oiled bowl and leave it to rest.

3. 3

   Prepare the filling

   While the dough rests, finely chop the onion, spring onion, carrot and garlic, and measure out the spices.

4. 4

   Cook the mince

   Put the plant-based mince in a pot over medium heat and cook until it changes colour. Break up any large clumps; if using a mince that releases juices, cook until the liquid has evaporated and the mince starts to crisp.

5. 5

   Season the filling

   Add the spices and chopped vegetables, then cook for roughly 10 minutes, until the vegetables are tender. Transfer the filling to a bowl and chill it in the fridge.

6. 6

   Shape dough stacks

   Skip this step if using shop-bought wrappers. Roll the dough into a log and cut it into 6 even pieces. Roll one piece into a circle about 13–15 cm (5–6 inches) across, brush the top generously with vegetable oil and sprinkle with flour. Roll out a second piece to a similar size and stack it on top; repeat with a third piece, leaving the top circle without oil. Make a second stack in the same way.

7. 7

   Roll the wrappers

   Roll each stack into a larger circle about 28–30 cm (11–12 inches) across. Cook each circle in a large pan over low-medium heat until the top starts to turn translucent, then flip and cook the other side for 1 minute.

8. 8

   Cool the wrappers

   Take the wrappers off the heat and leave them to cool for about 5 minutes. Choose either the strip method or the quarter-circle method, depending on how you want to shape the samosas.

9. 9

   Cut into strips

   For the strip method, cut each round wrapper into 3 even strips. Trim curved edges if you want rectangular strips, saving the trimmings to fry as chips, then gently separate the strips.

10. 10

    Make sealing paste

    Mix about 2 tbsp flour with enough water to make a thick, glue-like paste. For the strip method, fold one corner of a strip into a triangle, then fold it over again to make an upside-down triangle. Paste the open edge and fold the triangle onto it to form a cone.

11. 11

    Fill the triangles

    Spoon filling into the cone. Apply more flour paste to the open edge and fold the filled triangle over onto the pasted section to seal it. For the quarter-circle method, cut each round wrapper across the diameter from left to right and then top to bottom, making 4 pieces, and gently separate them.

12. 12

    Seal the quarters

    For each quarter-circle piece, point the sharp corner upwards and place the rounded edge downwards. Fold in the rounded edges to form an upside-down triangle, using flour paste to stick the sides together. Lift it gently like a cone, fill it well, push the shortest edge into the filling, then paste and fold the flap over. Check that all the corners are sealed.

13. 13

    Deep-fry samosas

    Pour neutral oil into a pot until it is about one-third full and heat over medium heat. Test it with a scrap of dough: the oil is ready when the piece floats and sizzles. Add the samosas one at a time until the pot is filled, and fry, turning them, until golden brown. Remove and drain on paper towels.

14. 14

    Air-fry samosas

    Alternatively, arrange the samosas in an air fryer and spray them generously with oil. Air-fry at 188°C (370°F) for 20 minutes, turning them halfway through, or until golden brown. They are best served hot.

What are East African samosas?

Samosas are filled pastries made by folding wrappers around a savoury filling and cooking them until crisp. They are enjoyed across East Africa, where they are often served as a snack or part of a meal.

This version uses plant-based mince with onion, carrot and warm spices. Homemade layered wrappers give it a crisp shell, while shop-bought wrappers offer a quicker route.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 7g protein, 15g carbs, 9g fat.

The flour wrapper and plant-based mince contribute most of the carbohydrates and protein, while the mince and cooking oil supply much of the fat. Serve a samosa or two with a generous portion of salad or vegetables to add freshness and balance the plate.

The wrapper dough

Water balance: Add the measured water to the flour, then add any extra cautiously if the dough is dry. The finished dough should be soft but not sticky, so it can be rolled and folded without clinging to the work surface.

Layering: The recipe stacks three small circles with oil and flour between them, leaving the top circle un-oiled. Rolling the stack into a larger round creates the wrapper layers.

Building a well-textured filling

Plant-based mince: Break up large clumps as it cooks so the filling is evenly distributed and easier to spoon into the samosas. If the mince releases liquid, let it cook away before moving on.

Vegetables and spices: Finely chopped vegetables cook through more evenly than large pieces. The cumin, garam masala and black pepper season the mince; cook the mixture until the vegetables are tender.

Choose a folding method

Strips: Cutting a round wrapper into three strips gives you long pieces to fold into triangles. Trim the curved ends if you want straighter edges, and keep the offcuts for frying as chips.

Quarter circles: Cutting a round wrapper into four pieces gives each piece a rounded edge to fold into a cone. Whichever method you use, flour paste helps hold the folds together.

Seal and fill carefully

Paste: Mix flour and water until the paste is thick enough to cling to the wrapper. Apply it to the open edges rather than spreading it over the entire surface.

Filling: Fill each cone well, but keep the edges clear enough to close securely. Press the pasted folds together and check the corners before cooking.

Frying and doneness

Deep-frying: Test the oil with a scrap of dough; it should float and sizzle before you add the samosas. Fry until the pastry is golden brown, then drain on paper towels.

Air-frying: Spray the samosas generously with oil and cook at 188°C (370°F) for 20 minutes, turning them halfway through. The colour is the main cue given for doneness.

How to serve them

These samosas are best eaten hot, on their own or alongside a meal. A fresh salad or lightly dressed vegetables can add a cool, crisp contrast to the fried pastry.

If making a batch, finish shaping all the samosas before you begin cooking so you can keep an eye on the frying or air-frying time.

Recipe notes & tips

• Chop the vegetables finely so they cook through in the filling.
• Let the filling cool in the fridge before assembling the samosas.
• Use a thick flour paste so it stays on the wrapper edges.
• Seal every corner well to help keep the filling inside.
• Keep wrapper offcuts to fry as chips.
• Turn the samosas halfway through air-frying for even browning.

Variations

• Shop-bought wrappers: Use prepared wrappers to skip the homemade dough and rolling stages.
• Quarter-circle folds: Cut the wrappers into four pieces and shape each one into a cone.
• Strip folds: Cut each round wrapper into three strips for the other folding method.
• Air-fried finish: Spray the assembled samosas generously with oil and air-fry them.
• Fried wrapper scraps: Fry the curved wrapper trimmings as chips.

Common mistakes to avoid

• Dry dough: Add a little more water until it is soft but not sticky.
• Large mince clumps: Break them up in the pot so the filling is easier to portion.
• Hot filling: Chill it before assembling so it is easier to handle.
• Thin sealing paste: Add flour until the paste is thick and glue-like.
• Unsealed corners: Apply paste to the folds and press them together before cooking.
• Unready frying oil: Test it with a scrap of dough; wait until the scrap floats and sizzles.

How to store

Store cooked, cooled samosas in an airtight container in the fridge and eat within 3 days. Reheat in an oven or air fryer until hot and crisp; the exact reheating time will depend on the size of the samosas. They are best freshly cooked.

Frequently asked questions