2 potatoes, diced

1 onion, finely diced

2 shallots, finely diced

1 carrot, finely diced

¼ cauliflower, finely chopped

100g frozen peas

Small handful fresh coriander, chopped

Small handful fresh mint, chopped

20g ginger, finely chopped

3 garlic cloves, finely chopped

8–10 spring roll pastry sheets

2–3 tablespoons vegetable oil

The Spices

1 teaspoon turmeric

1 teaspoon Kashmiri chilli powder

1 teaspoon ground coriander

1 teaspoon cumin seeds

Salt, to taste

To Serve

Green chutney (coriander, mint and coconut chutney)

PREPARATION

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COOKING

1. Heat the vegetable oil in a large pan over a medium-high heat and soften the onion and shallots.

2. Add the diced potatoes and carrot, stirring regularly until they begin to soften.

3. Stir in the cauliflower and continue cooking until the vegetables are tender but still have a little bite.

4. Add the ginger and garlic, cooking until fragrant.

5. Season with salt, then stir in the turmeric, Kashmiri chilli powder, ground coriander and cumin seeds.

6. Add a splash of water if needed to prevent the spices catching on the pan.

7. Fold in the peas, coriander and mint, then remove from the heat and allow the filling to cool completely.

8. Place a spoonful of filling onto one corner of a spring roll pastry sheet and fold repeatedly into a triangular samosa, brushing the edges with oil to seal.

9. Arrange the samosas on a lightly oiled baking tray and brush the tops generously with oil.

10. Bake at 180°C for 20–30 minutes, turning if needed, until crisp and golden.

11. Allow the samosas to cool for a few minutes after baking.

12. Serve warm with green chutney for dipping.

School of Wok Tips

 Let the filling cool before wrapping to prevent the pastry from becoming soft.

 Brush the pastry generously with oil to achieve a crisp, golden finish in the oven.

 Spring roll pastry is thinner than traditional samosa pastry, making it lighter and quicker to prepare.

 Don't overfill the samosas or they can split during baking.

FAQs

Can I deep-fry these instead of baking?

Yes, deep-fry at 170–180°C until golden and crisp for a more traditional finish.

Can I make the filling ahead of time?

Absolutely. The filling can be prepared a day in advance and stored in the fridge until you're ready to assemble.

Can I freeze the samosas?

Yes, freeze them before baking, then cook straight from frozen, adding a few extra minutes to the cooking time.