Posted in Indian, Thai & Chinese Cuisine

Vegetable Samosa

Sorry, forgot to take photos so will add later.


(For the filling)

3 potatoes (peeled, boiled and cooled)

1 onion (finely chopped)

3 tbsp oil

½ tsp grated ginger

½ tsp crushed garlic

1 tsp coriander seeds

1 tbsp fresh coriander (finely chopped)

Juice of ½ a lemon

½  tsp turmeric

½ tsp garam masala (or any curry powder)

½ tsp red chilli pepper flakes

½ tsp cayenne pepper

2-3 small hot green chilli peppers (finely chopped) (I used cin biber)

½ cup of peas (cooked)

Pinch of salt


Sheets of ready made Filo Pastry (Yufka)

Small bowl of water



(For the filling)

Heat the oil in a frying pan (or wok) and add the ginger, hot green chillies and coriander seeds.

Stir for one minute then add onions and garlic and saute for a few minutes.

Add the fresh coriander, lemon juice, turmeric, red chilli pepper flakes, cayenne pepper, garam masala and a pinch of salt and fry for about 2 minutes.

Remove from heat and add peas.

Split the potatoes in half, mash one half and finely chop the other half.

Add both lots of potatoes into the fried mixture and combine well.


Divide your filo pastry into desired size.  Here we get it in large round sheets so I cut each one into 8 triangular pieces.

Place 2 triangles, one on top of the other and dip your fingers in the water and run around the edges of the pastry to help it stick, (I used two layers to avoid filling leaking when frying).

Place around one teaspoon of filling near the bottom (wide side) of your triangular pastry.  Turn up the bottom to cover filling and roll once.  Tuck the sides in and continue rolling until you have a neat parcel.  Mine where rectangular shaped but you could make them like finger rolls (sigara boregi).

Place on a tray until all made.  Place grease proof paper between layers to stop them from sticking together.

Fry over a medium heat in oil (about 2-3 cm deep) for a few minutes each side until golden.


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