Total Time
45mins
Prep 25 mins
Cook 20 mins

A delicious, hearty Indian snack, baked instead of deep fried. Serve with (mango)chutney and the raita(s) of your choice. To go vegan substitute ghee/butter with (canola)oil and use vegan puff pastry.

Ingredients Nutrition

Directions

  1. Cook potatoes (20-25min.), rinse with cold water, peel and mash (leave chunky).
  2. Heat 2 teaspoons of ghee, add garlic, grated ginger and onion and let fry until translucent. Add spices and let toast for about 30 seconds.
  3. Add peas and transfer mixture to potatoes.
  4. Salt and pepper to taste.
  5. Cut puff pastry into squares (you should get about 16-20).
  6. Melt the rest of ghee (or butter) and brush the pastry squares.
  7. Preheat oven to 200°C.
  8. Fill the pastry squares with a generous teaspoon of potatoefilling and form into triangles. Press ends tightly togehter using your fingers or a fork.
  9. Brush triangles with ghee.
  10. Transfer your samosa triangles to a baking tray lined with non-stick baking paper and let bake until golden brown (usually 15-20 min.) at 200°C.