top of page

Prep Time:

60 Minutes

Cook Time:

5 Minutes


Makes 12-15

About the Recipe



3 medium potatoes (500g), peeled

20g ghee

1 green chilli, deseeded & finely chopped

2 tsp Spencers Cumin Seeds

2 tsp Spencers Red Mustard Seeds

1 tsp Spencers Turmeric Ground

¼ tsp Spencers Chilli Ground

1 tbsp lemon juice

¼ cup chopped fresh coriander

1/2 cup peas

4 sheets puff pastry, just thawed

Vegetable oil, to deep fry


Mint & coriander raita

2 green chillies, deseeded and roughly chopped

1/3 cup chopped fresh mint

1/3 cup chopped fresh coriander

130g (½ cup) Greek-style yoghurt

1 tbsp lemon juice

Salt & pepper


  1. Boil potatoes in a large saucepan for 20 minutes or until tender. Roughly chop.

  2. Heat the ghee in a fry pan until melted and add the chopped potatoes, green chilli, cumin seeds, red mustard seeds, turmeric and chilli powder. Cook for 3-5 minutes or until aromatic.

  3. Add the lemon juice and mix until absorbed. Remove from heat and set aside for 30 minutes to cool. Stir in coriander and peas.

  4. While the potato mix is cooling place the green chillies, mint and coriander in a food processor (or mortar and pestle) and process until finely chopped. Add the yoghurt and lemon juice and process until combined.

  5. Use an 11cm-diameter round cutter to cut out 16 discs from the pastry. Cut each disk in half to make a semi-circle. Place two teaspoonsful of the potato mixture in the centre of the pastry. Fold the pastry over to enclose the filling and make a triangle shape. Press the edges of the pastry with a fork to seal.

  6. Heat oil in medium saucepan and carefully add 2-3 samosas at a time to avoid overcrowding the pan and cook each side until golden brown.

  7. Drain samosas on paper towel before serving with raita.

the world of authentic flavours logo
bottom of page