Chickpea and potato samosas with cucumber yoghurt salad

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Samosas, those well-known fried pastries, are sold as street snacks in India for immediate gratification. The fillings can be made with vegetables or meat — I have given two vegetable versions here, the ones I prefer and use the most.



  1. Make and rest the pastry as instructed.
  2. To make the filling, bring a saucepan of water to a boil and cook peas and potato, separately, until tender, then drain and set aside. Melt ghee in a frying pan and sauté onion, garlic, ginger and chilli until softened and beginning to colour. Stir in turmeric and garam masala, then remove from heat and cool. Mix all fill