Baked Vegetable Samosas

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These tasty and spicy, traditional Indian snacks are much healthier than normal, as they are oven baked, instead of being deep fried. Serve as a starter to a meal with a side of your favourite chutney or just eat them as snack.

Makes about 20


  • 400g mashing potatoes
  • 200g carrots, peeled and finely diced
  • 125g frozen peas
  • 1 onion, peeled and finely chopped
  • 2 cloves of garlic, finely grated
  • 1 thumb-sized piece of fresh ginger, peeled and grated.
  • 2 fresh green chillies, deseeded and finely chopped
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 tsp black mustard seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • ½ bunch of fresh coriander, finely chopped
  • groundnut oil, or vegetable oil
  • sea salt
  • freshly ground black pepper

The Dough

  • 500 g plain flour, plus extra for dusting
  • ½ teaspoon baking powder
  • 120ml oil
  • 150ml water, plus a little more if required


  1. First make the dough. Put the flour, baking powder, and a good pinch of salt  in a  food processor and whiz to mix the ingredients.
  2. With the processor still turning, gradually pour in the 120ml of oil until the mixture resembles breadcrumbs.
  3. Now slowly pour in 150ml of cold water, until the mixture comes together as a rough dough. Add a splash more water, if needed. Do not over process the dough. Wrap in cling film and leave to rest for 30 minutes.
  4. Whilst the dough is resting, peel and chop the potatoes into rough 2.5cm chunks,  Add the potatoes to a large pan of boiling salted water and cook for 10 to 12 minutes, or until tender. Drain and mash coarsely.
  5. Blanch the diced carrots in a pan of boiling water, for three minutes. Add the frozen peas and blanch for another minute. Drain and set aside.
  6. Heat a tablespoon of oil in a large non-stick sauté pan over a medium heat, then add the cumin seeds, black mustards and onion. Fry for 7 or 8 minutes, or until softened but not coloured.
  7. Then stir in the garlic, ginger and chilli, then fry for a further few minutes. Grind the fennel seeds to a fine powder and add to the pan along with the garam masala, turmeric and ground coriander. Mix well.
  8. Stir the cooked carrots, peas, and potatoes into the pan, and mix well.
  9. Leave to cool, then and stir in the coriander leaves. Check the seasoning and add salt and pepper if required.
  10. Preheat the oven to 180ºC/350ºF/gas 4. Lay a sheet of greaseproof paper on a large baking sheet.
  11. On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter.
  12. Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal. Spoon in the filling, brush the exposed dough with a little water, then fold over and press to seal.
  13. Place onto the prepared baking sheet, then repeat with the remaining ingredients.
  14. Brush with a little oil and place in the hot oven for around 45 minutes, or until golden and piping hot through.

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