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This Impossible Samosa recipe may seem a little more daunting than others, but the end product is definitely worth it. These small, light, crispy little pouches are bursting with bold curry flavour, juicy Impossible™ Beef and sweet peas. Add some spicy mint coriander sauce on the side and you’ve got a perfect plant-based finger food that’s ideal for a special occasion—or just because you feel like it.
Most of your effort will go into making the dough and forming the wrappers. When you’re first mixing the dough, be sure to add the water gradually so you can achieve the perfect consistency—smooth and not very sticky. Once you’ve gotten to that point, place a towel over the bowl and set aside for 30 minutes while you make the filling.
By the time you’ve made the filling and allowed it to cool in the refrigerator, you can move on to making the spicy mint coriander sauce and forming the dough. Make sure to focus on making the dough circles as round and symmetrical as possible, as this makes them easier to fill and fold up like a delectable little envelope.
After frying the samosas, you’re ready for the payoff. Dip your samosas into the spicy mint coriander sauce and enjoy! This recipe makes about 16 samosas, but good luck trying to save any for later. You should probably just double the batch. Take some of these to a dinner party or get-together at a friend’s house and bask in the praise. You’ve earned it!
Check out the recipe ingredients to build your shopping list!
- 12 Ounce Package Impossible™ Beef
- 2 Cups Flour
- 1/2 Tablespoon Sugar
- 1/2 Teaspoon Baking Powder
- 1/4 Cup Oil
- 3/4 Cup Water
- 1 Teaspoon Fresh Ginger
- 6 Cloves Garlic
- 2 Scallions
- 1 Tablespoon Curry Powder
- 1 Cup Frozen Peas
- 1 Bunch Coriander, chopped
- 3 Limes
- 1/2 Cup Fresh Mint
- 1 Tablespoon Agave
- 1 Teaspoon Sambal Chili Paste
- 5 Cups Peanut or Coconut Oil For Frying
- 1 Teaspoon Kosher Salt, plus additional to taste
MAKE THE SAMOSA DOUGH
Combine the flour, 3 grams salt, sugar, and baking powder and whisk together in a large bowl. Add the oil, then gradually add the water with one hand while mixing ingredients with the other hand. The dough should be smooth and not very sticky. If needed, use more water or flour for desired dough consistency. Place a towel over the dough and allow it to set at room temperature for 30 minutes.
COOK THE IMPOSSIBLE BEEF
Mince ginger, 2 cloves of the garlic, and scallions. Cook in a large saucepan over low heat until soft. Increase temperature to medium-high and crumble Impossible Beef into the pan. Saute mixture, stirring, until cooked through. Add curry powder and frozen peas. Cook for an additional 3 minutes, stirring frequently. Remove pan from heat and season with the juice of 1 lime and salt to taste. Place mixture in a bowl in the fridge to cool. Remove from fridge and add 11 grams of the chopped coriander. Mix until well combined.
MAKE THE SPICY MINT CORIANDER SAUCE
Place remaining coriander, mint leaves, remaining 4 cloves garlic, agave, sambal paste, and the juice of two limes in a food processor. Pulse until smooth. This sauce is best used fresh!
CUT SAMOSA WRAPPERS
Divide the dough into eight equal portions. Roll each portion into a circle, about 1.5 mm thick. The more perfect the circle is, the easier it will be to fill. In a skillet over medium heat, toast one side of each dough circle. Once cooled, cut the circles in half to achieve 16 semicircles.
With each semicircle, fold the cut, flat edge together and seal with the additional water to make a conical shape with the dough. Fill each cone with approximately 9 to 10 grams of filling. Seal the open edge with water and fold up like an envelope.
Fry each samosa in oil at 175°C, turning occasionally, until the samosa is golden brown. Remove from the oil and place on a towel-lined platter. Allow to cool for 3-5 minutes and serve with Spicy Mint Coriander Sauce.
SERVE, SHARE, AND ENJOY
Makes 16 samosas.
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