Indian Starters Vegetarian

Vegetable samosas


  • 2 Medium potatoes, peeled and cut into chunks
  • 1 Onion, finely chopped
  • A little groundnut oil
  • Half a cup frozen peas
  • Quarter cup of currants or sultanas
  • 2 tbsp Chopped coriander
  • 2 tbsp Lemon juice
  • 1 tbsp Soy sauce
  • 1 tsp Ground cumin
  • Pinch of hot chilli powder (or half tsp chopped fresh chilli)
  • Quarter tsp ground cinnamon
  • 1 Packet (1kg) ready rolled puff pastry
  • 1 Egg, beaten for glazing
  • To serve:
  • 1 Cup yoghurt
  • Quarter cup fresh mint, chopped
  • Half tsp ground cumin
  • Salt and pepper


Cook the potatoes in a large pan of boiling salted wateruntil tender. Drain and leave to cool. When cool, chop finely.

Fry the onion slowly in the goundnut oil until soft and slightly caramelised. Set aside.

Heat the oven to 200C.

Mix the potato with the onion, peas, currants or sultanas, coriander, lemon juice, soy sauce, cumin, chilli and cinnamon.

Cut the pastry into rounds using a 10cm cutter. Place 1 tbsp of the mixture on one side of each round. Fold the pastry over to make a semi-circle. Press the edges together firmly with a fork (Top Tip – if the fork is sticking to the pastry, dip it into a little flour every now and then).

Place the samosas on a baking tray and brush each one with the beaten egg. Cook in the oven for about 15 minutes or until golden brown and cooked through.

To make the yoghurt and mint sauce – mix the yoghurt, mint and cumin togther in a small bowl. Add salt and pepper to taste.

Serve the cooked samosas with salad and the yoghurt mint sauce.

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