Spiced potato and pumpkin samosas with coriander yoghurt sauce

Preparation info
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Appears in

By Christine Manfield

Published 1999

  • About

These samosas are made the same way as those but include the warm flavours of pumpkin and chat masala. The coriander sauce served alongside provides a clean lift to these deliciously moreish pastries.



  1. Make and rest the samosa pastry as instructed.
  2. To make the filling, peel pumpkin and potatoes and cut into 5 mm dice. Melt ghee and sauté pumpkin, potato, garlic, ginger and chilli until softened and fragrant. Remove from heat, then stir in chat masala, chopped coriander and salt. Allow to cool completely.
  3. Roll pastry into a long sausage. Cut pastry i