Name: Potato and pea samosas
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Indian
Ingredients: 2 small onions chopped; 2 garlic cloves chopped; 4cm-piece fresh ginger grated; 2 green chillies deseeded and finely chopped; 4 tbsp oil; 3 large potatoes cut into small cubes; 100g frozen pea or finely sliced green beans; small bunch coriander leaves chopped; mango chutney to serve; 2 tbsp oil; 225g plain flour

Home
Recipes
Potato and pea samosas

Potato and pea samosas

Lulu Grimes

Save recipe

Serves 8

More effort

Prep: 35 mins

Cook: 40 mins

A star rating of 4.4 out of 5.8 ratingsRate

loading...

Healthy little pastry pockets of potato and peas flavoured with Indian spices, samosas are ideal for afternoon tea, canapés or a buffet

Freezable

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Herb & spice paneer fritters

A star rating of 3.6 out of 5.12 ratings

Pea pakora pockets

A star rating of 3.8 out of 5.18 ratings

Ingredients

Nutrition

Units:

MetricUS

2 small onions

chopped
2 garlic cloves

chopped
4cm-piece fresh ginger

grated
2 green chillies

deseeded and finely chopped
4 tbsp oil
3 large potatoes

cut into small cubes
100g frozen pea

or finely sliced green beans
small bunch coriander

leaves chopped
mango chutney

to serve

For the pastry

2 tbsp oil
225g plain flour

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal243
fat9g
saturates1g
carbs35g
sugars2g
fibre3g
protein5g
salt0.02g

low

Method

step 1

To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
step 2

Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through – add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
step 3

Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.
step 4

Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

Recipe from Good Food magazine, March 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now