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Vegan Samosa
Snek • Malaysia
How to Make Vegan Samosa (Traditional & Healthy Version)
Vegan Samosa is a beloved Malaysian snack enjoyed by all communities, reflecting the vibrant multicultural influences of Malaysia’s food scene. Traditionally served during tea time or festive gatherings, this crispy, triangular pastry is packed with lightly spiced vegetables and local herbs, offering a delightful crunch and aromatic filling. In Malaysia, samosa is a popular street food, especially in Indian Muslim (Mamak) stalls, and is often adapted to suit vegetarian and vegan diets, making it accessible to everyone. The Malaysian Vegan Samosa combines classic elements with local ingredients like daun ketumbar (coriander leaves), ubi kentang (potatoes), and hints of pandan for a unique aroma. Its taste is a harmonious blend of earthy spices, fresh herbs, and sweet vegetables, all encased in a thin, golden pastry. This healthier version uses minimal oil and bakes the samosas to perfection, making it a guilt-free treat perfect for calorie-conscious eaters. Whether served during Ramadan, Deepavali, or a simple family tea time, Vegan Samosa is a delicious choice that brings people together over good food and conversation.
Bahan-bahan(untuk 2 medium samosas per serving)
- 1 cup Ubi kentang (potatoes) (diced small)
- 1/2 cup Kacang peas (green peas)
- 1/2 cup Lobak merah (carrot) (diced small)
- 1/3 cup Bawang besar (onion) (finely chopped)
- 1 tsp Halia (ginger) (grated)
- 1 tbsp Serbuk kari (curry powder) (Malaysian style)
- 2 tbsp Daun ketumbar (coriander leaves) (finely chopped)
- 6 sheets Kulit popiah (spring roll pastry) (use vegan-friendly)
- 1 tbsp Minyak canola (for sautéing and brushing)
- 1/2 tsp Garam bukit (sea salt) (to taste)
- 1/4 tsp Serbuk lada hitam (black pepper) (to taste)
- 1 leaf Daun pandan (knotted, optional for aroma) - pilihan
Arahan
- 1
Heat 1/2 tbsp canola oil in a non-stick pan over medium heat. Add bawang besar (onion) and halia (ginger). Sauté until fragrant.
3 minutes
Use low oil for a lighter filling.
- 2
Add diced ubi kentang (potatoes), lobak merah (carrot), kacang peas, and pandan leaf. Stir fry for 2-3 minutes.
3 minutes
Cut veggies small for faster cooking.
- 3
Sprinkle in serbuk kari (curry powder), garam bukit, and serbuk lada hitam. Mix well. Add 2 tbsp water, cover, and cook until vegetables are tender.
5 minutes
Add water in small amounts to avoid soggy filling.
- 4
Remove pandan leaf. Stir in daun ketumbar and let filling cool slightly.
2 minutes
Cool filling to prevent soggy pastry.
Kenapa hidangan ini sihat
Baked instead of deep-fried, this Vegan Samosa is a lower-calorie, heart-friendly snack suitable for calorie trackers. The plant-based filling provides complex carbohydrates and essential nutrients without the guilt of traditional fried versions. Malaysian spices add flavor without excess sodium, making it a wholesome choice for those aiming for a balanced diet.
This Vegan Samosa is rich in dietary fiber, vitamins A and C from carrots and peas, and potassium from potatoes. Using minimal oil reduces saturated fat content, while the inclusion of coriander and ginger offers antioxidant and anti-inflammatory benefits. With no animal products, it’s cholesterol-free and suitable for plant-based diets. The use of whole vegetables supports overall health, digestion, and energy.
Petua
- 💡Tip 1: Always cool the filling before assembling to avoid soggy pastry.
- 💡Tip 2: Use a sharp knife to trim excess pastry for neat folds.
- 💡Tip 3: For extra aroma, add a dash of ground fennel or cumin in the filling.
Penyimpanan & hidangan
Store cooled, baked samosas in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air-fryer for crispiness. Avoid microwaving to prevent sogginess.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 150.0 kcal |
