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 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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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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One of my favorite foods
its one of mines too 😋
This lboniooks healthy and tasty
Love this recipe! I’ve made it several times and the entire family enjoyed it. I try to make it when I already have another dish planned for the oven. If that dish is going at a lower temp, I just increase the cooking time for the samosas. I know they’re done when they’re golden brown on the top and sides. I also love that you can make it up ahead of time and press into the muffin tins just before baking.
Can these be frozen and reheated later?
Absolutely! These can be frozen and reheated later for your convenience. Simply store them in an airtight container in the freezer, and when you’re ready to enjoy them, reheat them in the microwave or oven until heated through. This makes meal prep a breeze and allows you to enjoy these delicious treats whenever you like.
LOOKS GREAT I AM TRYING .SENDING TO MY FRIEND
WOW! We had a few tweaks (russet potatoes, ginger paste, coriander, parsley [no cilantro on hand]), and a 1/4 tsp of garam masala), but I’m certain this stands up without the tweaks. We didn’t add liquid to the potatoes. Our goal now is to save some muffins for later!!
These are very good! I have a question, mine were still a little soft. When you say mashed potatoes, are you just boiling the potatoes, draining and mashing? Or are you making mashed potatoes with non dairy milk? I made made potatoes with non dairy milk. I’m wondering if that is what they were soft.
Marianne, once you let it sit for a while it should firm up. All the recipes are vegan on this website.
Yes, I realize your recipes are vegan. I just wondered if you just mashed the potatoes without adding anything to them or did you add some type of nondairy milk. I wondering if I added too much liquid.
Can you use frozen peas? If so should I just blanch them quickly first?
Yes you can use frozen peas, just rinse them.
Can these be eaten cold at a picnic?
Yes, they can.