(VEGAN/VEGETARIAN RECIPES) These savory samosas are a healthier version of the traditional Indian dish because they are baked instead of deep fried. The potato and pea filling is flavorful and a tad spicy. If you enjoy more spice, add in more chili powder.

Try serving them as an appetizer or enjoying them as a snack any time of day! — Global Animal

(VEGAN/VEGETARIAN RECIPES) Try these potato and pea samosas for an appetizer.
These potato and pea samosas are an excellent appetizer. Photo Credit: Elana Pisani (VEGAN/VEGETARIAN RECIPES)

Yield: 12 servings

3/4 cup All Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
2 tbsps Canola Oil
1/4 cup Water

For the Filling
3 Potatoes, boiled
1/2 tsp Dried Onion
1/2 tsp Garlic Powder
1/2 cup Peas
1/4 tsp Turmeric
1/2 tsp Cumin
1/2 tsp Ginger
1/4 tsp Chili Powder

Pre-heat the oven to 350 degrees F. Sift the flour, salt, and baking powder in a large bowl. Add the oil and water and mix until it becomes a dough. Work into a smooth ball and set aside.

In another large bowl, mash the boiled potatoes with a fork. Mix in the dried onion, garlic powder, turmeric, cumin, ginger, and chili powder. Add the peas and stir together.

Break the dough off into six small balls. Use a rolling pin to roll the balls out into very thin circles. Cut each circle in half to make 12 half circles. Take a piece and dampen the edges with water and fold two sides together, making a triangle shape with a hole. Place a spoonful of filling in the hole and seal the edge. Continue with each half circle.

Bake for 10-15 minutes on each side until browned.

Learn more about the Meat-Free Mondays Challenge!

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