What Is Samosa?
Samosa is a triangular savory pastry that is traditionally fried in ghee or oil, containing spiced vegetables or meat. My healthy vegetable samosa is a must try!
No more need to be rolling dough, adding filling or deep frying. 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 was 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
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 were 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 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 muffin 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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Categories
- Categories: Gluten-Free, Vegan
- Courses: Side Dish, Snack
- Cuisine: Indian
Nutrition
(Per portion)- Energy: 167 kcal / 698 kJ
- Fat: 6 g
- Protein: 4 g
- Carbs: 25 g
Cook Time
- Preparation: 25 min
- Cooking: 30 min
- Ready in: 55 min
- For: 12 muffins
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!
Notes
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Sound delicious. Going to do this with jacket potatoes then load it back into their skins. Will do a few sweet potatoes as well. Hopefully it will work.
This looks like something I would love to try
Thank you Romaine, it is so delicious.
I prepared this recipe with mashed sweet potatoes and added a couple of egg whites for some puff. They were fantastic. I used them as a side dish but can’t wait to serve them as an appetizer or hors d’oeuvre. Thanks for the great recipe
Wow, thank you for sharing your adjustments. I’m happy you love my recipe.
You are contributing so much to my health for a short time I discovered your site.
Loved these exactly as written. No changes other than to bake them in ramekins rather than muffin tins. Am already making them a second time in one week.
Brenda, I’m so happy you enjoyed them. Thank you for leaving your feedback.
Seriously delicious and love the idea of making them as muffins. I can’t eat onions, so left them out and added 1/4 tsp of cumin. Just found your site this morning and I can’t wait to explore your other recipes.
What type of Curry Powder did you use please?
Dawn, to be honest, I don’t remember the exact brand, since that was posted in 2016. However, I like Jamaican, Trinidadian curry powders. But with this recipe any curry powder will work fine.
My sister in law sent me this recipe. OMG, it is the best. The goodness of samosas without the guilt of deep fried pastry. Making more today. Thanks.
Absolutely amazing!! Thank you for this recipe!
You are welcome Diane, thank you for sharing your feedback.
Made them but used sweet potatoe instead and added a sprinkle of brown sugar on top
That’s such a great idea, I’m happy you enjoyed them. Thank you for sharing your adjustments with us Joann.
So delish! Tonight is our second time with the samosas!
This sounds delicious! I’ve always loved Samosas and your version is doable now that I have curry!
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.