Easy Veggie Samosas

    45 mins

    Quick vegetarian samosas with a curried chickpea filling. You can adjust the amount of curry paste according to your taste.

    49 people made this

    Serves: 9 

    • 1 tablespoon (15ml) vegetable oil
    • 1/2 cup chopped onion
    • 3x400g tins chickpeas, drained
    • 1½ tablespoons curry paste
    • 1/2 cup (125ml) apple juice
    • 3 sheets frozen puff pastry, thawed
    • 1/4 cup plain flour for dusting

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 C.
    2. Heat oil in a large frying pan over medium-high heat. Fry onion until browned, about 5 minutes. Reduce heat and add chickpeas.
    3. Mix curry paste with apple juice until smooth, then add to the pan. Simmer mixture for 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist.
    4. Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. (You will have 18 pieces total.)
    5. Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin.
    6. Spoon an equal amount of filling into centre of each pastry square. Fold in half and press edges to seal. Place on nonstick baking trays.
    7. Bake in preheated oven for 25 minutes, until golden brown.

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    Reviews in English (31)


    Great recipe!! The garbanzo filling was so easy to make and very tasty on its own. I made the mistake of thawing the pastry dough too early, so when I tried to separate the sheets, they were stuck together. In desperation, with company coming in two hours, I pinched off the dough into balls, and rolled them out into circles and stuffed them with the filling, and pinched the edges, and baked as directed. This was much better than as directed in the recipe, and makes more samosas. I did make the samosas once per recipe, but there was too much pastry once baked.  -  06 Mar 2002  (Review from Allrecipes US | Canada)


    This recipe was excellent, but I made some changes. I didn't have curry paste, so I added about 4 tbl (or more) of curry powder, 1 tbl of garam masala and about 1 tsp of minced ginger. I also peeled & cubed 1 potato and cooked it with the onions and added 1/2 tbl of minced garlic, about 2-3 tsp of salt, and 2 tbl of dried cilantro. I used 2 cans of garbanzo beans and blended them in a food processor until they were coarse. I couldn't find puff pastry so I took a gamble and used Pillsbury pie crusts and it worked great. I also used alot more apple juice to keep it moist. By the time its all done the potatoes were nicely cooked, so no need to precook potatoes. Very quick and easy and came out just like restaurant samosas (at least to me). Next time I'll throw in some peas.  -  24 Feb 2007  (Review from Allrecipes US | Canada)


    Love the idea of puff pastry instead of fussing with traditional samosa dough. But the filling was a little lackluster so I went back to my own potato and peas one with a lot more spices--garlic and ginger, amchur powder, garam masala, chaat masala, coriander seed, cumin, and chili powder. Some people also like to add cashews.  -  17 Jan 2006  (Review from Allrecipes US | Canada)