Vegetable Samosas With Garam Masala

Vegetable Samosas With Garam Masala


45 minutes








Making this recipe


3 potatoes, peeled and quartered
70g frozen peas
1 carrot, medium size, diced
1 tbsp grated ginger
1 to 2 green chillies, chopped
4 tbsp coriander leaves chopped
1 tbsp lemon juice
½ tsp salt
2 tbsp Garam Masala
½ tsp Cumin, Roast and Ground
Packet of spring roll sheets
150ml cooking oil + 2 tbsp cooking oil

For the sealing paste:
1 tbsp flour
4 tbsp water

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Step 1:

Boil the potatoes until soft. Drain and transfer to a mixing bowl.

Step 2:

Lightly crumble the potatoes with a fork, making sure not to mash them. Set aside.

Step 3:

Add 2 tablespoons of oil to a pan and heat over a medium flame. Add the cumin and garam masala and cook until the spices start to sizzle.

Step 4:

Add the ginger and chillies and cook for a further 1 minute.

Step 5:

Add the carrots and cook for 2 minutes.

Step 6:

Add the peas and cook for a further 1 minute.

Step 7:

Add the potatoes and mix well, cooking for a further 1 minute.

Step 8:

Stir in the coriander, salt and lemon juice and remove from the heat.

Step 9:

Make the paste which you’ll need to seal the samosas by simply mixing the flour and water.

Step 10:

Lay out a sheet of spring roll paper onto your work area. Add a teaspoon of mixture and wrap the samosa as shown in the video.

Step 11:

Heat 150ml of cooking oil in a wok over a medium to low flame. When the oil is heated, add the samosas and cook until golden brown (around 3 minutes on each side).