I have to admit that samosas were one of those foods I always bought rather than attempted at home. They looked so neat and professional, especially when they were sitting in a takeaway counter with their lovely golden colour. I assumed making them would be far too complicated for a fairly new home cook like me. However, after becoming a little more adventurous in the kitchen, I decided it was time to give them a try. Vegetable Samosas with Green Chutney Dip turned out to be a surprisingly enjoyable place to start.
There is something particularly appealing about the shape of a samosa. The crisp pastry forms a perfect little triangle, almost like an edible parcel. Inside is a fragrant vegetable filling that has plenty of flavour without being overwhelmingly hot. I enjoy food with a bit of warmth, but I am not always looking for something that leaves my mouth burning. These samosas have a much gentler character, which makes them suitable for sharing with family and friends.
One of the things I am discovering as I experiment with different cuisines is how much flavour can come from a combination of simple vegetables and carefully chosen spices. The filling has a comforting quality, yet it is quite different from the vegetable dishes I would normally make. There is a lovely contrast between the soft mixture inside and the crisp outer pastry. That change in texture is probably one of my favourite things about eating a freshly cooked samosa.
I also think the green chutney deserves plenty of attention. At first, I thought it would simply be something colourful on the side of the plate. I soon realised that it adds another dimension altogether. Its fresh, herby flavour works beautifully with the warmer spices in the filling. In fact, dipping each samosa into the chutney makes every bite slightly different. Sometimes I use just a little, while other bites get a generous spoonful.
Making food from cuisines that are unfamiliar to me has also made me realise how much fun there is in trying something outside my usual cooking routine. I may not always get everything perfect on the first attempt, but that is part of the learning process. Samosas can look rather precise when you see them in restaurants, so I was pleased to discover that small imperfections do not affect how delicious they are.
These are particularly good as a starter when I have friends or family visiting. Rather than serving one large dish at the beginning of a meal, a plate of samosas gives everyone something to pick up and enjoy. They also make a lovely addition to a wider selection of dishes. I can imagine serving them alongside other small plates for a relaxed meal where everyone helps themselves.
The smell while they are cooking is another reason I enjoy making them. The combination of pastry, vegetables and spices creates a wonderfully inviting aroma around the kitchen. It certainly makes it difficult to wait until they are ready! Once they have reached that lovely golden finish, I like to serve them while they are still warm, with the green chutney in a small bowl alongside.
Although I am still very much learning when it comes to cooking food from other countries, recipes such as these have encouraged me to experiment more. There is no need to make every dish complicated or intimidating. Sometimes it is simply about trying something unfamiliar and seeing where it takes you.
Vegetable Samosas with Green Chutney Dip have become one of those dishes that make me feel a little more confident in the kitchen. They look impressive on the plate, have plenty of character and offer a wonderful mixture of textures and flavours. Most importantly, they are fun to eat. For someone like me who is still exploring different cuisines, that makes them well worth making again.
Vegetable Samosas with Green Chutney Dip
Equipment
- Blender or food processor
- Deep Frying Pan or saucepan
Ingredients
Samosa Ingredients:
- 250 g potatoes peeled and diced
- 100 g frozen peas
- 1 small carrot finely diced
- 1 small onion finely chopped
- 1 clove garlic finely chopped
- 1 tsp fresh ginger grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp garam masala
- ¼ tsp chilli powder or to taste
- 1 tbsp fresh coriander chopped
- salt
- freshly ground black pepper
- 1 tbsp vegetable oil
- 12 sheets samosa pastry
- Vegetable oil for frying
Green Chutney Ingredients:
- 25 g fresh coriander
- 15 g mint leaves fresh
- 1 small green chilli deseeded if preferred
- 1 clove garlic
- 1 tbsp lemon juice
- 2 tbsp natural yoghurt
- 2 tbsp water
- salt to taste
Instructions
Prepare the Vegetable Filling:
- Place the diced potatoes in a saucepan and cover with cold water. Bring to the boil and cook for approximately 10–12 minutes, or until tender.250 g potatoes
- Add the peas during the final 3 minutes of cooking. Drain everything thoroughly and allow the vegetables to steam for a few minutes.100 g frozen peas
- Meanwhile, heat 1 tablespoon of vegetable oil in a frying pan over a medium heat.1 tbsp vegetable oil
- Add the chopped onion and carrot. Cook for around 5 minutes until the onion softens.1 small carrot, 1 small onion
- Stir in the garlic and ginger and cook for another minute.1 clove garlic, 1 tsp fresh ginger
- Add the cumin, coriander, turmeric, garam masala and chilli powder. Stir well and cook for about 30 seconds so the spices become fragrant.1 tsp ground cumin, 1 tsp ground coriander, ½ tsp turmeric, ½ tsp garam masala, ¼ tsp chilli powder
- Add the cooked potatoes and peas to the pan. Lightly crush some of the potatoes with a fork or masher, while leaving plenty of small pieces for texture.
- Season with salt and black pepper, then stir through the fresh coriander. Remove from the heat and allow the mixture to cool.salt, freshly ground black pepper, 1 tbsp fresh coriander
Make the Green Chutney:
- Place the fresh coriander, mint, green chilli, garlic, lemon juice and yoghurt into a small blender or food processor.25 g fresh coriander, 15 g mint leaves, 1 small green chilli, 1 tbsp lemon juice, 2 tbsp natural yoghurt, 1 clove garlic
- Blend until reasonably smooth, adding a little water if necessary to create a dipping consistency.2 tbsp water
- Taste and add salt and extra lemon juice if required. Transfer to a small serving bowl and refrigerate until needed.salt
Fill the Samosas:
- Lay a samosa pastry sheet on a clean work surface. Keep the remaining sheets covered with a clean, slightly damp tea towel so they do not dry out.12 sheets samosa pastry
- Place a spoonful of the cooled vegetable filling near one end of the pastry.
- Fold the pastry over the filling to create a triangle. Continue folding in the same direction until the filling is completely enclosed and you have a neat triangular parcel.
- Seal the final edge with a little water, pressing gently to ensure it stays closed.
- Repeat with the remaining pastry and filling.
Cook the Samosas:
- Heat the frying oil to approximately 175°C.Vegetable oil
- Carefully lower a few samosas into the hot oil. Avoid overcrowding the pan because this can lower the temperature and result in greasy pastry.
- Fry for around 3–4 minutes on each side, turning carefully, until crisp and golden brown.
- Remove with a slotted spoon and place on kitchen paper to drain.
- Continue cooking the remaining samosas in batches.
To Serve:
- Arrange the hot samosas on a serving plate and place the green chutney in a small bowl alongside. Serve while the pastry is still crisp and the vegetable filling is warm.