Spiced Spring Green and Potato Vegan Samosa Served with Kachumber Salad

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Spiced Spring Green and Potato Vegan Samosa Served with Kachumber Salad

This vegan samosa recipe is packed with vegetables encased in filo pastry. It has both flavour and texture, making it perfect for a delicious vegan lunch or vegan snacks for a party. 

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When it comes to the ultimate vegan party food, this vegan samosa recipe will have your guests munching until the plate is empty. 

If there are any leftovers (which is doubtful!), or you’re making them just for you, this samosa vegan recipe is also great for vegan lunch box ideas. 

The spiced samosa filling recipe is aromatic rather than hot, and the kachumber vegan salad is simple and refreshing.

You can make the filling beforehand, as part of your vegan meal prep to save time, and then fill your vegan filo pastry sheets and bake for easy vegan nibbles.

If you’re looking for a vegan or vegetarian recipe that is great to make with kids, look no further.

The filling is simple to make, but folding the pastry into little parcels is a fun job that they’ll love to get involved with. Try it once and they’ll be asking for vegan samosas for every meal!

You can obviously alter the spice levels depending on how hot your family like it too.

Total Time: 55 mins

Prep Time: 25 mins

Cook Time: 30 mins

Cuisine: Vegan Indian

Servings: 4


Total Time: 55 mins

Servings: 4




(Servings: 4)

  • 75 75 grams floury potatoes, cut into ½ cm slices
  • 37.5 37.5 grams spring greens, roughly chopped
  • 1 ½ tablespoons vegetable oil
  • 0.25 0.25 teaspoon cumin seeds
  • 0.25 0.25 inch ginger, minced
  • 0.5 0.5 garlic cloves, minced
  • 0.25 0.25 red chilli, finely chopped
  • 0.25 0.25 onion, finely chopped
  • 0.25 0.25 teaspoon ground cumin
  • 0.25 0.25 teaspoon ground coriander
  • 0.25 0.25 teaspoon nigella seeds
  • ½ teaspoon turmeric
  • 0.25 0.25 teaspoon sea salt
  • 0.25 0.25 lime, juice only
  • 5 5 grams mint, finely chopped
  • 1 1 sheets filo pastry
  • 0.25 0.25 tbsp olive oil
  • 43.75 43.75 grams cherry tomatoes, halved
  • ½ cucumber, cut into 1/2 cm cubes
  • 3.75 3.75 grams coriander, finely chopped
  • ½ red onion, finely chopped
  • 0.25 0.25 tsp sea salt
  • 0.25 0.25 lime, juice only


1 Preheat the oven to 180C fan/200C. Boil the potatoes for 10 minutes in plenty of boiling salted water. Add the spring greens to the water for the final 2 minutes until just cooked through, then drain well and set aside.

2 Heat the oil in a large saucepan, then add the cumin seeds and fry on a medium heat until they just start to brown. Add the ginger, garlic, chilli and onion, then stir fry for 10 minutes on a medium to high heat until the onion starts to turn golden around the edges. Lower the heat and add the ground cumin, coriander, nigella seeds, turmeric and sea salt. Stir fry for 2 minutes until the spices are aromatic, then add the cooked potato and spring greens. Mix well with the salt, lime juice and mint, then taste and adjust the seasoning as needed.

3 Cut a filo sheet in half horizontally, then lengthways into thirds, so you have six rectangles. Place a heaped tablespoon of the potato filling at the top of each rectangle, then fold the top corner down to form a triangle. Keep folding the triangle down over the pastry, then tuck the remaining piece of pastry into the final fold. Brush well with olive oil, then transfer to a lined baking sheet. Continue until all are folded.

4 Transfer the samosas to the oven and bake for 30 minutes until golden brown and crisp. Meanwhile, mix the tomatoes, cucumber, coriander, red onion, sea salt and lime juice together, and set aside.

5 Serve the samosas hot, with the salad alongside.

Have fun making these little vegetable parcels? Try our 20 incredible vegan street food recipes from around the world

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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