Vegetable samosas


Preparation info

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  • Makes


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

The original recipe for Samosas is a vegetarian one. Potatoes and garden peas are the most common fillings, but other vegetables such as carrots and cauliflower are also used in some regions. Filo pastry is a quick and easy alternative to traditional Indian pastry, and makes a delicious samosa that is also lower in fat. These samosas have been baked in the oven, but they can also be deep-fried in a light cooking oil.


  • 60 ml/4 tbsp sunflower oil or light olive oil
  • 1.25 ml/¼ tsp asafoetida
  • 2.5 ml/½ tsp black mustard seeds
  • 5 ml/1 tsp cumin seeds
  • 2.5 ml/½ tsp nigella seeds
  • 1 medium onion, finely chopped
  • 2 fresh green chillies, finely chopped (deseeded if preferred)
  • 2.5 ml/½ tsp ground turmeric
  • 5 ml/1 tsp ground cumin
  • 350 g/12 oz boiled potatoes, cut into bitesize pieces
  • 115 g/4 oz/1 cup fresh peas, cooked or frozen peas, thawed
  • 50 g/2 oz/½ cup carrots, coarsely grated
  • 5 ml/1 tsp salt, or to taste
  • 2.5 ml/½ tsp garam masala
  • 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped
  • 12 sheets filo pastry, each about 18 x 29cm/7 x 11 in
  • 75 g/3 oz/6 tbsp butter, melted


  1. Heat the oil over a medium heat. When it is hot but not smoking, add the asafoetida, mustard, cumin and nigella. Add the onion and chillies and fry until the onion is brown.

  2. Add the turmeric and cumin, cook for about 1 minute, then add the potatoes, peas, carrots and salt. Stir them around until the vegetables are coated with the spices. Stir in the coriander and remove from the heat. Allow to cool completely.

  3. Preheat the oven to 180°C/350°F/Gas 4. Line a baking sheet with baking parchment.

  4. Remove the filo pastry from its packaging and cover with a moist cloth or clear film (plastic wrap). Place one sheet of filo pastry on a board and brush generously with melted butter.

  5. Fold the pastry sheet in half lengthways, brush with some more butter and fold lengthways again to form a long strip.

  6. Place about 15ml/1 tbsp of the vegetable filling on the bottom right-hand corner of the pastry sheet.

  7. Fold over the pastry and filling to form a triangle. Continue to fold to the top of the strip, maintaining the triangular shape. Moisten the ends and seal the edges.

  8. Place on the prepared baking sheet and brush the outside with melted butter. Make the rest of the samosas in the same way. Bake just below the top of the oven for 20 minutes or until browned.

Per portion Energy 180kcal/752kJ; Protein 3.6g; Carbohydrate 19.6g, of which sugars 2.5g; Fat 10.4g, of which saturates 4.1g; Cholesterol 26mg; Calcium 38mg; Fibre 1.6g; Sodium 58mg.