Potato and vegetable samosas

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This vegetable samosa recipe guides you through making a spiced potato and vegetable filling, creating the dough and baking them to perfection

20 minutes
Serves 4
1 of 5 A DAY

Nutrition per serving

Calories345
Fat11g
Saturates1g
Sugar5.2g
Salt1.4g
Fibre9.3g
Protein9.1g

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Recipe by: Aliya Porter | Registered nutritionist

This vegetable samosa uses wholegrain flour and less oil than a typical version, perfect for a healthier snack. It’s oven baked instead of deep fried, but still full of flavour.

Ingredients

For the samosa filling

1 tbsp vegetable oil
2 tsp cumin seeds
3 tsp medium curry powder
1 small onion, diced
1 medium potato, cut into small cubes
2 cloves garlic, peeled and chopped
1 inch piece of ginger, peeled and chopped
225g frozen mixed vegetables

For the samosa dough

200g wholemeal plain flour
2 tsp coriander powder
¼ tsp baking powder
1 tsp salt
2 tbsp vegetable oil
100ml water

Method

For the samosa filling

Heat 1 tbsp oil in a frying pan and add the cumin seeds and curry powder. Fry for 1 minute, stirring to stop sticking.
Add the onion and potato and fry for 2 minutes, stirring regularly.
Turn down the heat and put the lid on, cooking for another 5 minutes. Stirring regularly to make sure it doesn’t stick.
Turn up the heat to medium and add the garlic and ginger, and cook for 5 minutes until soft.
Add the frozen mixed veg, mix well and cook for another 5 minutes. Turn off the heat and set aside to cool.

For the dough

Mix together the flour, coriander powder, baking powder, salt, oil and water.
Form a dough and knead for 5 minutes until soft. Set aside for 15 minutes to rest.

Making the samosas

Divide the dough into 4 pieces and roll each piece into a thin circle using a rolling pin.
Cut each circle in half to make two semi-circles.
Brush a bit of water along the straight edges. Press the two ends of the straight line of each semi-circle together to form a seal and cone.
Fill the cone shape with 1/8 of the mixture and squash down, then pinch together the top of the samosa.
Repeat with the rest of the dough and filling to make 8 samosas in total. One serving is 2 samosas.
Brush both sides of the samosa with oil and place on a baking sheet.
Bake in the oven for 20 minutes at 200°C, turning over half way to cook evenly.

Top tip

When filling your samosas, make sure you put plenty of filling right into the corners. When using frozen vegetables, opt for small vegetables like cut beans, peas, carrots and sweetcorn rather than bigger vegetables like broccoli and cauliflower. If you prefer your potatoes more mashed in your samosa, mash with a fork before adding the frozen vegetables.