Spiced potato samosas

Spiced potato samosas

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(2 ratings)


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Cooking time

Prep: 35 mins Cook: 40 mins

Skill level

Moderately easy


Serves 8

Healthy little pastry pockets of potato and peas flavoured with Indian spices - ideal for afternoon tea, canapés or a buffet

Nutrition and extra info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

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  • 2 small onions, chopped
  • 2 garlic cloves, chopped
  • 4cm-piece fresh ginger, grated
  • 2 green chillies, deseeded and finely chopped
  • 4 tbsp oil
  • 3 large potatoes, cut into small cubes
  • 100g frozen peas or finely sliced green beans
  • small bunch coriander, leaves chopped
  • mango chutney, to serve

For the pastry

  • 2 tbsp oil
  • 225g plain flour

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  1. To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
  2. Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through – add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
  3. Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones. Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

Recipe from Good Food magazine, March 2012

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dalvinder's picture
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I tried this recipe as a healthy alternative to traditional samosas which are deep fried. The filling is gorgeous but I would add a tsp of salt to the pastry to give it a bit more flavour. The overall taste was good and there is the added bonus of being able to make more samosas whilst your first batch are in the oven, which you can't do if you're deep frying. I made little samosas to eat as canapes and will def be making again. I prefer to use new potatoes as they keep their shape better once cooked to a variety that turns to mash once cooked.

october84's picture
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I ended up with a pan full of the filling! Think my potatoes where bigger than needed! Added 2 tsp of hot chilli powder for extra kick (would add just a little more next time) didn't have ginger so added ground ginger and worked fine, the chilli I used was red pre chopped out of a jar but added 6tsp. I also found that the quantity of pastry only gave me enough for 8 balls as any smaller and the fillig was going to burst out. Really nice and will do again.

juliee43's picture

sound nice i will have this tonight