Mixed Vegetables Samosa

Mixed Vegetables Samosa

Mixed Vegetables Samosa


For Filling:

  • 2 tablespoons gee or cooking oil
  • 2-3 pieces garlic cloves minced
  • 1 piece medium-sized onion chopped
  • 100 grams firm tofu crumbled
  • salt and ground black pepper to taste
  • 100 grams cabbage finely shredded
  • ½ teaspoon each of these spices (cumin seeds garam masala powder, cumin powder, chili
  • powder green cardamom)
  • 2 tablespoons wonsoy finely chopped
  • 2 tablespoons kinchay finely chopped
  • 100 grams squash skinned boiled & mashed
  • 100 grams carrots skinned, boiled & mashed
  • 100 grams medium-sized potatoes boiled, skinned & mashed
  • Lumpia wrapper as needed


  • ½ cup tamarind paste prepared or store-bought
  • ¼ cup brown sugar
  • ¾ teaspoon salt
  • ¼ teaspoon all-spice powder
  • 1 teaspoon red chili powder
  • ½ teaspoon cumin powder
  • 1 tablespoon butter


  1. Heat the pan with oil then sautés garlic and onions until translucent and aromatic. Add the crumbled tofu. Continue stir-frying until tofu become slightly browned. Season with salt and ground black pepper.
  2. Toss in the cabbage and green chilis and give a quick stir then add all the spices at once. Let it cook for 2 to 3 minutes at medium to high heat.
  3. Add wonsoy and kinchay leaves, squash, carrots and potatoes. Stir until well mixed. Set aside the filling.
  4. Get a piece of square lumpia wrapper and cut into vertical sheet (3-inch wide and 8.5 inches long). In a clean working surface, lay a sheet of cut lumpia wrapper in a vertical position and put a filling on one-side (bottom) portion of the wrapper then cover the filling with other side of wrapper creating a triangle shape. Continue folding up then seal the edges with little amount of water. Set aside.
  5. Heat up sauce pot and bring all the ingredients for the sauce to a boil and continue cooking for 3-5 minutes then remove from heat. Cool and set aside.
  6. In a hot oil, deep fry the samosas until golden brown. Strain or place fried samosas on paper towel to remove any excess oil.
  7. Serve hot with spicy tamarind sauce.

Recipe Notes

Yield: 4-6 servings
Prep Time: 25 minutes
Cooking Time: 10-15 minutes

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