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Potato and pea samosas with raita

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  • Vegetarian
  • No added sugar
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free

These flavourful potato and pea samosas are easier to make than they look. Loaded with veggies, herbs and spices, they’re the perfect starter or side.

  • Serves8
  • Cook time40 minutes
  • Prep time20 minutes, + Cooling time
Potato and pea samosas with raita


  • 400g potatoes, peeled, cut into 4cm pieces
  • 1 tbs vegetable oil
  • 1 small brown onion, finely chopped
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp mustard seeds
  • 1 long green chilli, seeded, finely chopped (optional)
  • 1/4 cup (30g) frozen baby peas, thawed
  • 4 sheets shortcrust pastry, thawed
  • Vegetable oil, extra, to shallow-fry
  • 1 cup (280g) Greek-style yoghurt
  • 1 lime, juiced
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 long green chilli, thinly sliced (optional)

Nutritional information

Per Serve: Energy: 1756kJ/420 Cals (20%), Protein: 7g (14%), Fat: 25g (36%), Sat fat: 9g (38%), Carb: 41g (13%), Sugar: 12g (13%), Fibre: 3g (10%), Sodium: 311mg (16%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook potato in a large saucepan of boiling water for 12-15 mins or until tender. Drain. Transfer to a large bowl.
  2. Step 2

    Meanwhile, heat the oil in a medium frying pan over medium heat. Add the onion, garam masala, cumin and coriander. Cook, stirring occasionally, for 4-6 mins or until onion softens. Add mustard seeds and chopped chilli, if using. Cook for 1 min or until aromatic.
  3. Step 3

    Place the onion mixture in the bowl with the potato. Use a potato masher or fork to coarsely crush. Stir in the peas. Set aside to cool slightly.
  4. Step 4

    Place the pastry on a clean work surface. Cut four 20cm discs from the pastry. Cut each disc in half to make a semi-circle. Fold the pastry semi-circle to create a cone and pinch the edge to seal. Holding the cone in 1 hand, fill with a 1/4-cup portion of the potato mixture. Fold the pastry over to enclose the filling and make a triangle shape. Pinch the edges to seal.
  5. Step 5

    Add enough extra oil to a large saucepan to come 4cm up the side of the pan. Heat over medium heat. Cook one-quarter of the samosas for 2-3 mins each side or until the pastry is crisp and golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining samosas.
  6. Step 6

    Meanwhile, combine yoghurt and lime juice in a bowl. Top with cucumber and sliced chilli, if using. Season.
  7. Step 7

    Place samosas on a serving plate. Serve with the yoghurt mixture.

    Serve with lime wedges

Recipe tip

Use it up:
Leftover pastry offcuts? Roll them out and use them to create mini tart cases – baby jam tarts make an easy and delicious dessert.

Samosas recipe

The humble samosa is known as India’s favourite street snack, now loved across the globe for the crunchy fried pastry exterior with a soft and spicy filling. But the origin of this filled and fried pastry can actually be traced back to 11th century Persia, only to be introduced across India in the 13th century by travelling traders who’d packed them in saddle bags for sustenance. You’ll find them by different names and varying recipes across the different regions of India, but nothing beats a classic potato and pea samosa.

How to fold samosas

A clean surface and clean hands are the first steps to success when it comes to filling and folding your samosas. You should also have a small bowl of lukewarm water nearby, ready to dip your fingers in to help you seal the precious parcels. The folding method you’ll find in this recipe is super simple and perfect for beginners, but if you want to reduce the pastry scraps left behind from cutting circles, try cutting it into long rectangles instead. With the first rectangle, fold one corner down so the short side lines up with the first fifth of the long side. Next, fold the original corner (that now forms a triangle) down again to create another layer, and then prop the triangle open and roll to form a cone – you will still have about one third of the original rectangle left at the back of the cone shape. Using a spoon, transfer the potato and pea samosa filling into the cone and use the unfolded pastry to wrap and seal.

Tips for frying samosas

When making our potato and pea samosa recipe, the most important part is frying to perfection to achieve that audible crunch when you take the first bite. The temperature of the oil is essential – if it’s too hot, you’ll see bubbles appear on the pastry very quickly, and while the outer layer will cook fast, the internal layers will be undercooked, leaving a less than crispy texture. After cooking, let the samosas cool on a rack. When it comes to serving, use a flat plate and avoid overcrowding so the samosas don’t turn soggy from their own steam.

Love this vegetable samosa recipe?

Now you’ve nailed this easy samosa recipe, give this jewelled rice a go to serve up a spread, or try some homemade money bags, Curtis Stone’s onion bhaji and some spring rolls for a feast of Asian-inspired appetisers.