Vegetable Samosas

Preparation info
  • Serves


    • Difficulty


Appears in

By Shamil Thakrar, Kavi Thakrar and Naved Nasir

Published 2019

  • About

These are formed and cooked in the same way as the lamb samosas. One of the key elements of this filling is not to let the red onion brown; it needs to be translucent and sweet. The potatoes and carrots should be diced to around the same size as the peas.


  • 1 packet frozen spring roll wrappers (each about 25 cm square)
  • 2 tsp plain flour


  1. For the filling, bring a pan of salted water to the boil. Cut the potatoes and carrots into 1 cm dice. Add to the boiling water and cook for 3–4 minutes, until just tender. Add the peas, count to 10, then drain. Place the vegetables in a bowl of cold water for 5 minutes to cool quickly, then drain again.
  2. Warm the oil in a medium saucepan over a medium heat. Add