simple way to prepare favorite Vegetable samosas with fresh coriander chutney

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetable samosas with fresh coriander chutney. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable samosas with fresh coriander chutney is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetable samosas with fresh coriander chutney is something that I’ve loved my entire life.

Table of Contents


  • 750ml (3 cups) vegetable oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon cumin seeds
  • 1 tablespoon fresh curry leaves
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon black mustard seeds
  • 300g potato, peeled, cut into 1cm pieces
  • 1 tablespoon water
  • 90g (1/2 cup) frozen peas and corn, thawed
  • 4 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed


  • Step 1
    Heat 2 tablespoons of the oil in a medium saucepan over low heat. Add the onion and cook, stirring, for 5 minutes or until soft and light golden. Add the garlic, cumin, curry leaves, ginger and mustard seeds and cook, stirring, for 2 minutes or until the garlic softens. Add the potato and water. Cover and cook for 6 minutes or until the potato is almost tender (add an extra tablespoon of water if the mixture is dry).
  • Step 2
    Add the peas and corn to the potato mixture. Cook, stirring occasionally, for 2 minutes or until the potato is tender and the liquid has evaporated. Taste and season with salt and pepper. Transfer to a bowl and set aside to cool completely.
  • Step 3
    To make the coriander chutney, place the coriander, shallot, chilli, garlic, lime juice and garam masala in the bowl of a food processor and process, adding a little water if necessary, until smooth and well combined. Transfer to a bowl.
  • Step 4
    Use a 10cm-diameter round pastry cutter to cut 5 discs from each pastry sheet. Place about 1 tablespoon of the potato mixture in the centre of 1 pastry disc. Brush the edges with a little water. Fold in half to enclose filling. Press the edges with a fork to seal. Repeat with remaining pastry and potato mixture.
  • Step 5
    Place the remaining oil in a wok or large deep saucepan. Heat to 180�C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add 4 samosas to the oil and cook for 1-2 minutes or until puffed and golden. Transfer to a tray lined with paper towel. Repeat, in 4 more batches, with remaining samosas. Arrange the samosas on a serving platter and serve with the coriander chutney.

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