Vegetable Samosas with Cilantro Chutney

Vegetable Samosas with Cilantro Chutney IMAGE Author: Canadian Living Credits: Vegetable Samosas with Cilantro Chutney IMAGE

From street vendors in India to chic cocktail hors d'oeuvres here, potato-filled pastries are fantastic. Whether fried or baked, they're best freshly made, but for convenience sake, you can freeze them.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: May 2006


  • 2 cups all-purpose flour
  • 1 teaspoon cumin seeds preferably black
  • 1/2 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1/2 cup milk
  • 2 cups diced peeled potatoes
  • 1/2 cup diced carrots
  • 3 tablespoons vegetable oil
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon brown or black mustard seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne pepper
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon grated gingerroot
  • 1/2 teaspoon salt
  • 1/2 cup frozen peas
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped fresh coriander
  • vegetable oil for frying
  • Cilantro Chutney (see below)


Dough: In food processor or bowl with pastry blender, combine flour, black cumin seeds and salt ; pulse or cut in butter until in fine crumbs. Pulse or stir in milk until ball begins to form. Press into disc; wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

Filling: In large saucepan of boiling salted water, cover and cook potatoes and carrots until tender, about 10 minutes; drain.

Meanwhile, in large skillet, heat oil over medium heat; fry fennel, cumin and mustard seeds, turmeric, coriander and fenugreek seeds and cayenne just until cumin seeds begin to pop, 1 minute.

Add onion, garlic, ginger and salt ; fry until softened, about 3 minutes. Stir in potato mixture and peas. Stir in lemon juice and coriander; let cool.

Assembly: Cut dough into 12 pieces; form each into flat round. On floured surface, roll out each to 6-inch (15 cm) circle; cut in half. Working with 1 piece at a time, moisten half of the cut edge with water. Form cone shape by overlapping cut edges by 1/4 inch (5 mm).

Fill with rounded 1 tbsp (15 mL) potato mixture. Moisten top inside edges of pastry; press to seal.

Trim jagged edges. Crimp with fork.

In wok or deep saucepan, heat oil to 350°F (180°C) or until 1-inch (2.5 cm) cube of white bread turns golden in 45 seconds.

Fry samosas, in batches, until golden, about 4 minutes. Remove to paper towel-lined tray. Or bake in 425°F (220°C) oven for 15 minutes. Serve warm. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours. Or freeze on waxed paper-lined tray; transfer to airtight container and freeze for up to 2 weeks. Reheat in 350°F /180°C oven for 10 to 20 minutes.)

Cilantro Chutney
In food processor, purée together 4 cups of fresh cilantro leaves; 1/4 cup water; half green finger hot pepper; seeded; 4 tsp lemon juice; and 1/4 tsp salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 4 hours.) Makes: 1/2 cup

Nutritional facts <b>Per piece:</b> about

  • Sodium 200 mg
  • Protein 2 g
  • Calories 133.0
  • Total fat 9 g
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 12 g


  • Iron 6.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vegetable Samosas with Cilantro Chutney