Vegetable Samosas with Green Chutney Dip

These crispy vegetable samosas are filled with a gently spiced mixture of potato, peas and vegetables, then cooked until beautifully golden. The delicate pastry provides a lovely crunch, while the warming filling remains mild enough for most tastes. Serve them warm with a fresh green chutney for a delicious starter, appetiser or sharing dish.

Prep Time 30

Cook Time 25

Total Time 55

Servings Portions

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.

Equipment

Notes

Cooking Tips:

Allow the filling to cool before filling the pastry. Warm filling can make the pastry difficult to handle.

Do not overfill the samosas. A smaller amount makes them easier to fold and seal securely.

Keep unused pastry covered while working because it can dry out surprisingly quickly.

For a milder version, leave out the chilli powder and use a deseeded green chilli in the chutney.

For extra freshness, add a little more lemon juice to the chutney just before serving.

Samosas can also be cooked in an air fryer, although the texture will differ slightly from deep-fried versions.

Alternative Cooking Method – Air Fryer:

Lightly brush or spray the assembled samosas with vegetable oil. Place them in a single layer in an air fryer basket and cook at approximately 180°C for 12–16 minutes, turning halfway through cooking. Continue until the pastry is crisp and golden.

Nutrition