Cook and Scale
Vegetable Samosa
6 servings · 55 min total
Crisp golden pastry parcels stuffed with spiced potato and peas. India's most iconic and irresistible snack.
Ingredients
- 500 g potato, cubed
- 150 g frozen peas
- 3 tbsp vegetable oil
- 1 tsp ground cumin
- 1 onion, finely chopped
- 4 garlic, crushed
- 20 g fresh ginger, grated
- 1–2 fresh chilli, chopped
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 tsp garam masala
- 1 tbsp lemon juice
- salt to taste
- 3 tbsp fresh cilantro, chopped
- 2 puff pastry sheet
- 1 egg, beaten
Contains: Gluten, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Boil and crush the potatoes — Boil the potato for 12 minutes until tender, adding the peas for the final 3 minutes, then drain and lightly crush.
- 2.
Make the samosa filling — Sizzle the cumin seeds in the oil, add the onion and cook 6 minutes, then stir in the garlic, ginger, chilli, coriander, turmeric, and garam masala. Fold in the potato and peas, lemon juice, salt, and cilantro and cool.
- 3.
Fold and bake the samosas — Cut the pastry into triangles, spoon in the filling, and fold into sealed parcels. Brush with beaten egg and bake at 200°C for 25 minutes until golden and crisp.