Next-Level Samosas (Global Fusion)
Transform traditional samosas into modern, internationally-inspired appetizers with our Mediterranean, Mexican, and Thai fusion variations that are surprisingly simple to prepare. Perfect for entertaining, these versatile vegetarian treats can be baked or fried depending on your preference.
Equipment
- Baking Sheet
- Deep Frying Pan
- Mixing Bowls
- Rolling Pin
Ingredients
For the Dough
- 2 cups all-purpose flour substitute whole wheat flour for a nuttier taste
- 1/4 cup olive oil or melted ghee
- 1/2 teaspoon salt
- 1/2 cup warm water approximately
For the Mediterranean Fusion Filling
- 1 cup cooked chickpeas slightly mashed
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped Kalamata olives
- 1 tablespoon finely chopped fresh mint
- 1 teaspoon lemon zest
- 2 cloves garlic minced
For the Mexican-Inspired Filling
- 1 cup cooked black beans lightly mashed
- 1/3 cup corn kernels
- 1/4 cup diced red bell pepper
- 2 tablespoons chopped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 small jalapeño finely diced (optional)
For the Thai Fusion Filling
- 1 cup diced firm tofu or tempeh
- 1/3 cup shredded carrots
- 1/4 cup shredded cabbage
- 2 tablespoons chopped peanuts
- 1 tablespoon minced lemongrass
- 1 teaspoon red curry paste
- 1 tablespoon lime juice
For Baking/Frying
- 2 tablespoons oil for baking
- 2 cups vegetable oil for frying
- 1 egg white or 2 tablespoons water for sealing
Instructions
- Mix flour and salt in a large bowl. Add oil and rub with your fingertips until the mixture resembles breadcrumbs. Gradually add warm water, kneading until you achieve a smooth, firm dough. Cover with a damp cloth and let rest for 30 minutes while you prepare the fillings.
- Prepare each filling in separate bowls by combining all listed ingredients for each variation. The Mediterranean filling should be crumbly yet cohesive, the Mexican filling slightly moist but not wet, and the Thai filling should hold together when pressed.
- Divide the dough into 18 equal portions (6 for each filling type). Roll each portion into a 6-inch diameter circle, approximately 1/8-inch thick. Cut each circle in half to create semi-circles.
- Take each semi-circle and moisten the straight edge with water or egg white. Form a cone by bringing the two corners of the straight edge together, overlapping slightly, and pressing firmly to seal.
- Fill each cone with approximately 1.5 tablespoons of your chosen filling, leaving a 1/4-inch border at the top. Moisten the top edge, then pinch and fold to create a sealed triangle. Ensure there are no air pockets inside.
- For Baked Samosas:
Preheat oven to 375°F (190°C). Place samosas on a parchment-lined baking sheet. Brush with oil and bake for 22-25 minutes until golden brown, turning halfway through. - For Fried Samosas:
Heat oil to 350°F (175°C) in a deep pan. Fry samosas in batches of 4-5 for about 3-4 minutes until golden brown. Transfer to paper towels to drain excess oil.
Notes
- Create a global dipping sauce bar with cucumber-yogurt raita for Mediterranean samosas, cilantro-lime crema for Mexican versions, and peanut-chili sauce for Thai variations.
- To make ahead: prepare fillings up to 2 days in advance and dough 24 hours ahead. Refrigerate separately for quick assembly when needed.
- For gluten-free samosas, replace all-purpose flour with a gluten-free flour blend plus 1/2 teaspoon xanthan gum.
- For vegan versions, use olive oil for the dough instead of ghee and omit the feta in the Mediterranean version or use a vegan substitute.
Nutrition
Calories: 120kcalCarbohydrates: 16gProtein: 3gFat: 5gSaturated Fat: 1gCholesterol: 2mgSodium: 150mgPotassium: 110mgFiber: 2gSugar: 1gVitamin A: 320IUVitamin C: 15mgCalcium: 40mgIron: 1.2mg
Tried this recipe?Let us know how it was!