Samosa’s with Mint & Coriander Chutney

By July 3, 2020Vegetarian/Vegan
Crunchy pillows of puff pastry filled with Indian curry spiced vegetables served with a bowl of Mint and coriander chutney dipping sauce


Crunchy Pillow of Spicy Vegetables served with my Mint and Coriander Chutney



Prep time

10 Minutes

Cooking time

20-25 Minutes


  • 3 tablespoons finely chopped potato 
  • 1½ tablespoons finely chopped carrot
  • 1 tablespoon frozen peas
  • 2 tablespoons finely chopped broccoli and cauliflower
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon curry powder
  • pinch turmeric
  • ½ teaspoon chilli flakes
  • ½ teaspoon Vegeta
  • ½ teaspoon brown sugar
  • ½ teaspoon grated garlic
  • 2 teaspoons chopped onion
  • ½ teaspoon grated ginger
  • Spray oil
  • 1 sheet puff pastry


  • In a medium saucepan, add potatoes, carrots, cauliflower, broccoli and cover with water and bring to boil. Add a pinch of salt and cook until just tender
  • Spray a frying pan with oil and add garlic, onion and ginger cook 1-2 minutes, add spices to the pan and fry until aromatic, approximately 2 minutes
  • Add the vegetables and stir to coat with spicy flavours, then cool in the refrigerator
  • Preheat oven 180ºc
  • Thaw pastry and cut into 4 equal circles 
  • Place a quarter of the filling in the centre of the pastry circle and fold in half, seal by squeezing the edges, use water to seal. Repeat with remaining filling and pastry, and brush each with milk
  • Place each samosa onto a lined baking tray and cook for 20-25 minutes or until golden brown
  • Serve with my Mint and Coriander Chutney

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