Vegetable samosas with filo pastry make a tasty addition to many Indian meals. This vegetarian samosa recipe shows you how to prepare and fold your own samosas in a few simple steps. They can be enjoyed as a starter, snack or alongside many Indian inspired dishes. Why not also make a serving of fragrant pilau rice to complete your meal! The quantities in this vegetable samosa recipe are sufficient to make around 15 samosas, depending on size.
- 1 potato (250g or 8.8 oz approx), peeled and diced
- 1 medium carrot, diced
- 100g (3.5 oz) garden peas
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1 - 2 teaspoons medium curry powder
- ½ teaspoon garam masala
- 1 small dried chilli (optional)
- A handful of raisins (optional)
- About 5 sheets filo pastry
How to make vegetable samosas with filo pastry
Soften the onion, garlic, potato and carrot in hot oil in a large frying pan for a few minutes. Add the curry powder garam masala and mix evenly. Add sufficient water to cover. Add the peas, raisins (optional) and dried chilli (if you would like extra heat). Simmer over a low heat until the vegetables are cooked, this should take around 20 minutes. Leave the filling to cool.
How to fold the samosas
Take a sheet of filo pastry and cut into 3 equal lengths using scissors. Lay one length out on a pastry board or other suitable work surface. Keep the remaining filo pastry covered so that it does not dry out before you need it.
Place a spoonful of mixture on the centre of one end of the filo pastry.
Fold the pastry over the mixture to create a triangle shape.
Fold the parcel over again and again until the length of filo pastry is used up.
Fold over any remaining short length of pastry to form a neat parcel. Repeat the process with using the remainder of the samosa filling.
Either deep fry or shallow fry the samosas in hot oil. If shallow frying, turn over part way through cooking. The samosas only take a few minutes to cook through. Remove from the oil and drain. Alternatively, the samosas can be brushed with oil and baked in the oven until golden, turning part way through the cooking time.
Serve the samosas immediately to enjoy at their best.
You may also like to try fragrant pilau rice, another tasty accompaniment to many Indian inspired meals.
Vegetable samosas with filo pastry
- Chopping board
- Sharp knife
- Garlic press (optional)
- Pastry board
- Large shallow pan
- 250 g potato
- 1 carrot
- 100 g peas
- 1 onion
- 2 garlic cloves
- 2 teaspoon curry powder
- 0.5 teaspoon garam masala
- 1 small dried chilli (optional)
- 5 sheets filo pastry
- 15 ml olive oil
- Peel and dice the potato, dice the carrot, finely chop the onion, crush or finely chop the garlic and chop the chilli (optional).
- Soften the onion, garlic, potato and carrot in hot oil in a large shallow pan and cook for a few minutes.
- Add the curry powder, garam masala, peas, raisins (optional), the dried chilli (optional) and sufficient water to cover all the ingredients and simmer for around 20 minutes until the vegetables are cooked. Leave to cool.
- Take a sheet of filo pastry and cut into three equal lengths using scissors. Lay one length out on a pastry board.
- Place a spoonful of the filling in the centre of one end of the filo pastry.
- Fold the pastry over the mixture to create a triangle shape. Fold the parcel over again and again until the length of filo is used up. Fold over any remaining short length of pastry to form a neat parcel.
- Repeat with the remainder of the samosa filling.
- Either deep fry or shallow fry in hot oil for a few minutes. If shallow frying, turn over part way through cooking. Alternatively, brush with oil, place on a baking sheet and bake in the oven, turning part way though the cooking time.