Spiced Jungle Jack Samosas
Rated 5.0 stars by 1 users
Servings
4-6
Prep Time
25 minutes
Cook Time
25 minutes
Crispy, fragrant, and full of bold flavour — these plant-based samosas are packed with spiced Jungle Jack, mashed potatoes, and spinach. Perfect for snacking or as a show-stopping appetiser served with your favourite chutney.
Ingredients
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250g Jungle Jack
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3 tbsp vegetable oil
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1½ tsp mustard seeds
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1½ tsp cumin seeds
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1½ tsp fennel seeds
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1 onion, finely chopped
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4 garlic cloves, finely chopped
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2 cm piece of ginger, finely chopped
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100g potato, boiled and mashed
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100g spinach, finely chopped
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1 pack samosa sheets or 10 square wheat spring roll wrappers, each cut into 3 equal strips
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2 tsp curry powder, garam masala, or your favorite spice blend
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Salt to taste
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30g flour (for sealing paste)
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60ml plant milk (for brushing)
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20g sesame seeds (optional, for garnish)
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Mint or mango chutney, to serve
Directions
Heat oil in a large nonstick saucepan over medium heat. Add mustard, cumin, and fennel seeds. Fry until fragrant and mustard seeds begin to pop.
Add onion, garlic, and ginger. Sauté for 3–5 minutes until onions are soft and aromatic.
Stir in the spices and cook for 2 more minutes.
Add Jungle Jack and sauté for 5 minutes, breaking up larger pieces.
Mix in mashed potatoes and deglaze with a splash of water if needed.
Add chopped spinach and a pinch of salt. Stir well to combine.
Remove from heat and let the filling cool completely.
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Mix flour with 3 tbsp water to make a smooth sealing paste.