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Vegan Butter Chicken Samosas

These easier version of samosas filled with a generous amount of creamy butter 'chicken' filling are paired with a refreshing mint-yogurt chutney.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Appetizer
Cuisine: Fusion, Indian
Keyword: samosas, snack
Servings: 10 samosas

Ingredients

  • 10 frozen parathas have more spaces if you have more filling to use up
  • neutral oil for frying

Spiced Tofu

  • 300 g extra firm tofu cubed
  • 1 tsp garam masala
  • 1/4 tsp turmeric
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kashmiri chili powder
  • 1 tsp salt
  • pinch black pepper
  • 3 tbsp coconut cream or plant based yogurt

Butter Chicken Masala

  • 2 tbsp olive oil or neutral oil
  • 1 red onion
  • 3 medium tomatoes
  • 1 tbsp minced garlic 3-4 garlic cloves
  • 1 green chili
  • 1 tbsp tomato paste
  • 10 soaked cashews
  • 1 tbsp vegan butter
  • 1 tsp kashmiri chili powder
  • 1 tsp coriander powder
  • 1/4 tsp turmeric
  • 2 tsp garam masala
  • 1 tsp sweetener
  • 1/4 cup water
  • 1/4 cup coconut cream add more if mixture is too thick and grainy
  • salt to taste

5-minute Mint Coriander Chutney

  • 3/4 cup mint leaves
  • 1 cup coriander leaves
  • 3 tbsp vegan yogurt
  • squeeze lime juice
  • 1 green chili
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • pinch black pepper
  • 1 garlic clove

Instructions

  • In a bowl, mix the diced tofu with all dry spices and yogurt. Spread on a baking sheet, drizzle some olive oil and bake at 200C for 20-25 minutes, flipping them halfway.
  • Soak cashews overnight or in boiling water for 10 minutes.
  • To a blender, add tomatoes and blend until it becomes a puree. Add onion, garlic, green chili, tomato paste, soaked cashews and blend again until smooth.
  • In a pan, add olive oil. Add in the puree and saute until aromatics are cooked (oil would separate on top).
  • Add dry spices and cook down for a few minutes. Add sweetener, black pepper and salt to taste.
  • Add in baked tofu and give it a good mix. Add in water and coconut cream slowly, mixing it until you get a thick but creamy paste.
  • Finish off with some vegan butter and stir it in.
  • Take frozen parathas from the freezer - slice them in half. Roll one half into a cone shape and fill them with 3-4 teaspoons of butter chicken filling. Seal the open edge by pressing it tightly with your fingers.
  • Repeat for the rest.
  • Heat oil in a deep pan over medium heat. Once hot, carefully add the samosas in batches.
  • Fry until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
  • Garnish with chopped coriander and serve warm with mint yogurt chutney!