Vegetable Samosas

Serves: 4-6 | Preparation Time: 50 mins


  • 500g (about 3) sebago (brushed) potatoes, peeled
  • 20g ghee
  • 1 long fresh green chilli, deseeded, finely chopped
  • 2 teaspoons cumin seeds
  • 2 teaspoons black mustard seeds
  • 1 teaspoon turmeric
  • 1/4 teaspoon chilli powder
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh coriander
  • 4 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed
  • Vegetable oil, to deep fry



Bring a large saucepan of water to the boil. Add the potatoes and cook for 20 minutes or until tender. Drain. Coarsely chop.

Heat the ghee in a medium frying pan over medium-high heat. Add the potato, green chilli, cumin seeds, mustard seeds, turmeric and chilli powder and cook, stirring, for 3-5 minutes or until aromatic. Add the lemon juice and cook, stirring, for 1-2 minutes or until combined. Remove from the heat and set aside for 30 minutes to cool. Stir in the coriander.

Use an 11cm-diameter round cutter to cut out 16 discs from the pastry. Cut each disc in half to make a semi-circle. Place two teaspoonfuls of the potato mixture in the centre of the pastry. Fold the pastry over to enclose the filling and make a triangle shape. Press the edges of the pastry with a fork to seal.

Meanwhile, to make the fresh green chutney, place the chili, mint and coriander in the bowl of a small food processor and process until finely chopped. Add the yoghurt and lemon juice and process until combined.

Add enough oil to a medium saucepan to reach a depth of 3cm. Heat to 170°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 20 seconds). Carefully add 2-3 samosas and cook for 2-3 minutes each side or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 5 more batches, with remaining samosas, reheating the oil between batches.

Place the samosas on a serving plate and serve with the fresh green chutney.