Potato and Peas Samosa Muffins
Welcome to a delightful twist on a beloved snack with our Samosa Muffins recipe! These muffins pack all the spicy, savory flavors of a traditional samosa into a convenient, portable form. Using simple ingredients like mashed potatoes, peas, and a blend of fragrant spices, we’ve created a treat that’s perfect for on-the-go snacking, appetizers, or a unique side dish.
Each bite offers the comfort of mashed potatoes enriched with the aromatic allure of curry, ginger, and garlic, enhanced by the freshness of cilantro and the sweetness of green peas. Whether you’re a fan of classic Indian cuisine or just looking for something new and exciting to try in your kitchen, these Samosa Muffins are sure to impress.
Join us as we dive into the recipe and discover the magic of transforming simple ingredients into something spectacularly delicious!
What Is Samosa?
Samosa is a triangular savory pastry that is traditionally fried in ghee or oil, and contains spiced vegetables or meat. My healthy vegetable samosa is a must-try!
There is no longer a need to roll dough, add filling, or deep fry. These Potato and Peas Samosa Muffins are not only healthier than traditional samosas, but they are also crispy on the outside and fluffy and flavorful on the inside! This is a great way to use leftover boiled or mashed potatoes. For a low-fat samosa, try my Baked Samosa Recipe.
Have you ever tried samosas? These muffins were such a hit, I just had to share them. Little Daevyd ate 4 of them and wanted more. I been inspired to make these since Sunday and I’m finally getting around to making them. I had mashed potato muffins on Sunday when I went to a fun event with some of my friends. One of these ladies always
Ingredients: Potato and Peas Samosa Muffins
- Mashed potatoes provide a creamy base, absorbing the rich flavors of the spices while offering a smooth texture.
- Coconut oil adds a hint of tropical sweetness and richness, used for sautéing the aromatics.
- Onion: Minced onion brings a sharp, sweet depth when cooked, which is foundational to the muffins’ savory profile.
- Garlic: Essential for its robust, pungent flavor, garlic deepens the aromatic complexity of the dish.
- Ginger: offers a zesty, warm kick, enhancing the other spices with its peppery notes.
- Curry Powder: This spice blend imparts a warm, earthy flavor, central to the samosa’s characteristic taste.
- Salt: is crucial for highlighting and balancing the savory spices and ingredients.
- Cayenne Pepper: Optional but recommended for adding a spicy edge that can be adjusted to preference.
- Cilantro: provides a fresh, citrusy burst, lifting the rich flavors with a touch of green freshness.
- Green peas contribute sweetness and a pleasant crunch, contrasting nicely with the creamy potatoes and bold spices.
I had mashed potato muffins on Sunday when I went to a fun event with some of my friends. One of these ladies always makes sure there is a gluten-free dish prepared for me, What a precious friend. She brought potato muffins, with a cheesy vegan topping that was so delicious. Needless to say, I decided to make
Needless to say, I decided to make my own version. I went for a spicy samosa flavor without the crust. The result was phenomenal. It was easy for me to make a samosa-flavored muffin because that was my favorite Indian treat before I developed gluten intolerance.
The food on Sunday was wonderful, and the mashed potato muffins were very popular, they not only looked appealing but were so delicious. We had so much fun playing games and exchanging gifts.
How To Make Potato and Peas Samosa Muffins
I used a regular muffin pan but a mini-muffin pan would be ideal. The mini size can be served as appetizers. If you decide to use mini-muffin pans, adjust the baking time to about 15-20 minutes. They are also a wonderful way to use up leftover mashed potatoes!
I used red bliss potatoes that are waxy, so they stick together. Another good one would be the Yukon gold to ensure that the muffins stick together. I didn’t need to add any form of egg replacer but 1 tablespoon of ground flaxseed may help.
Serve this delicious samosa recipe with my Curry Cabbage, Blackeyed Pea Curry, Vegan Chickpea Curry,
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Potato and Peas Samosa Muffins
Equipment
- 1 12 cavity muffin pan
Ingredients
- 3 cups mashed potatoes about 6 medium boiled
- 2 tablespoons coconut oil
- 1/2 medium onion minced
- 2 garlic cloves minced
- 1 teaspoon ginger grated
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon Cayenne pepper optional
- 2 tablespoons cilantro finely chopped
- 1 cup green peas
Instructions
- Preheat oven 400°F. Grease a muffin pan and set aside.
- Heat oil in a large skillet on medium-high heat. Add onion and cook until soft about 4 minutes, stir in garlic and ginger and cook for 2 minutes.
- Stir in curry powder, sea salt, cayenne pepper, cilantro and cook for 2 more minutes stirring constantly
- Add peas and stir to coat. Remove skillet from heat and stir in mashed potato and mix well.
- Spoon potato mixture evenly in muffin pan and bake for 30 minutes or until golden brown.
- Allow to slightly cool for at least 10 minutes (very important step) to make sure muffins don’t fall apart. Remove from pan and enjoy!
I love these. I added some fried tofu chunks for a bit more protein. Yum!
Thank you Karen, that’s a great idea to add fried tofu chunks, thank you for sharing your feedback.
These sound wonderful. Can I use sweet potatoes in this recipe? If I can, would you advise any change to the seasonings?
Yes you can Deborah, you wouldn’t need to change the seasonings.
Michelle,
We doubled the recipe, baked in mini muffin pans and they are delicious! I used much less cayenne pepper but they are still comfortably spicy. I’ll let you know how they freeze.
Candy, I’m happy they turned out great for you. Yes, I must admit that I love spicy food so sometimes I’m heavy on the pepper. I can’t wait to hear how they freeze, thank you very much.
Can the samosa muffins be made in advance and frozen?
Candy, somehow mine didn’t last that long. If you freeze some please let us know how they turn out.
Thanks Michelle. Just put them in the oven. I’m freezing them for our upcoming Jewish new year. I work full time etc and am having company two days in a row. I think these are something different for this crowd! As vegetarians my husband and I love Indian food.
That’s wonderful Candy, years ago I catered for a friend’s Jewish holiday gathering and I remember that one of the dishes I made was Cabbage Dumplings In Gravy and she got rave reviews, here is the link https://healthiersteps.com/recipe/cabbage-dumplings-in-gravy-vegan-gluten-free/. I hope you have a blessed time with your family and friends.
Your recipes are always so delicious and easy to prepare. Thankyou so much 😀⚘⚘⚘
Averil, thank you very much. My pleasure.
I follow WFPB no oil, sugar or salt. Can this be made without the oil? Is there a substitute or will they be drier?
I haven’t tried it yet. But the oil is for sauteing. You can probably water saute instead. Maybe add some Benson’s Table Tasty instead of salt.
What muffin pan to use? Teflon is toxic. These sound delicious but won’t get crispy in muffin liners. Will they release from non non-stick pan if I brush it? Other ideas? Thanks, awesome sounding recipe, I’ve bookmarked half of your recipes in the last hour!❤
Steve you can use stainless steel muffin pans but brush the pans with coconut oil. Allow the muffin pan to cool before releasing the samosa muffins from the pan. take a bread knife and run around the sides of the muffins first. Hope this helps.
You could use ramikins. I make muffins in them.
What a brilliant idea!! I am celiac and haven’t had a samosa in nearly 10 years! Cannot wait to try these! Thank you for this great recipe and revolutionary idea??
Neetu, wow that’s a very long time. Hope you enjoy my recipe and bring back great memories.
Absolutely will! Cannot wait!
Can I use something other than muffin pan? I don’t have any I think I threw it away 😭
Chelsea, bake it in a shallow baking pan until the edges are golden brown, then cut them up into squares.
These are fantastic. I made a double batch to share with my parents and everyone loved them.
Thank you Suze, so glad everyone loved them.
The recipe is great but i wish it was printable!
Thank you Ann, print button is coming soon.