Learn . Laugh . Eat

Vegetable Samosas

Prep: 15 Mins

Cook: 20 Mins

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.

  • 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

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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!

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