Vegetable Samosas
Seriously crispy samosas filled with deliciously spiced vegetables, perfect for a snack or a light meal. This recipe is super easy to make at home and fun for the whole family to get involved with.
Ingredients
1 cauliflower, grated coarsely, including stems
200g petit pois, thawed
1 large potato finely diced
½ carrot finely diced
½ bunch coriander, roughly chopped
4-6 sprigs of mint, roughly chopped
2 cloves garlic, finely chopped
25g ginger, finely chopped
1/2 onion, finely chopped
Spice mix
1 tsp cumin seeds
1 tsp ground coriander
¼ tsp cayenne pepper
1tsp turmeric
Salt and pepper, to taste
1 pack spring roll pastry (medium size) Ghee / Butter / Olive oil for brushing
Green Chutney
1 Large bunch of coriander leaves and stalks
3-4 green chilli
3 cloves garlic
1-2 limes (juice only)
50g desiccated coconut soaked in hot water
1 tbsp soft brown sugar
1 tsp tamarind paste
Good pinch of salt
Method
Heat a couple of tablespoons of vegetable oil, add the onions and cook for a couple of minutes until softened. Push the onions to the back of the pan, and add the carrots and potatoes, cook them until the potatoes start to brown slightly.
Add the cauliflower, followed by the ginger and garlic. You might notice that the vegetables start to stick to the pan, just add a little bit of water and continue mixing. Season with salt, adding the spices next; turmeric, ground coriander, cumin seeds and chilli powder. Mix well.
Add the peas and herbs, turn the heat off and mix one more time. Pour the content into a large tray to cool.
When the filling is cold, divide it into 20 portions. Melt around 200g of ghee, or use oil if preferred. Preheat your oven to 180°C
Brush your pastry with fat very generously, place a portion of filling in the top half of the left side square of your pastry. Fold over and up, then keep folding over a triangle until all the pastry is used up and you are left with a triangle shaped samosa.
Brush generously with ghee or oil and bake for 15-20 minutes until golden brown and crispy.
To make the green chutney, combine all the ingredients in a food processor. Taste and adjust seasoning.
How To Make Vegetable Samosas with Green Chutney
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1 cauliflower, grated coarsely, including stems
200g petit pois, thawed
1 large potato finely diced
½ carrot finely diced
½ bunch coriander, roughly chopped
4-6 sprigs of mint, roughly chopped
2 cloves garlic, finely chopped
25g ginger, finely chopped
1/2 onion, finely chopped
Spice mix
1 tsp cumin seeds
1 tsp ground coriander
¼ tsp cayenne pepper
1tsp turmeric
Salt and pepper, to taste
1 pack spring roll pastry (medium size) Ghee / Butter / Olive oil for brushing
Green Chutney
1 Large bunch of coriander leaves and stalks
3-4 green chilli
3 cloves garlic
1-2 limes (juice only)
50g desiccated coconut soaked in hot water
1 tbsp soft brown sugar
1 tsp tamarind paste
Good pinch of salt
Heat a couple of tablespoons of vegetable oil, add the onions and cook for a couple of minutes until softened. Push the onions to the back of the pan, and add the carrots and potatoes, cook them until the potatoes start to brown slightly.
Add the cauliflower, followed by the ginger and garlic. You might notice that the vegetables start to stick to the pan, just add a little bit of water and continue mixing. Season with salt, adding the spices next; turmeric, ground coriander, cumin seeds and chilli powder. Mix well.
Add the peas and herbs, turn the heat off and mix one more time. Pour the content into a large tray to cool.
When the filling is cold, divide it into 20 portions. Melt around 200g of ghee, or use oil if preferred. Preheat your oven to 180°C
Brush your pastry with fat very generously, place a portion of filling in the top half of the left side square of your pastry. Fold over and up, then keep folding over a triangle until all the pastry is used up and you are left with a triangle shaped samosa.
Brush generously with ghee or oil and bake for 15-20 minutes until golden brown and crispy.
To make the green chutney, combine all the ingredients in a food processor. Taste and adjust seasoning.
How To Make Vegetable Samosas with Green Chutney
<iframe width="560" height="315" src="" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope;
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!