Curried Pea & Potato Samosas
Samosas are traditionally made with filo pastry, which can be tricky to work with as it’s so delicate and breaks very easily when handled. Food blogger The Balanced Kitchen prefers to make these Curried Pea & Potato Samosas with wholewheat tortillas, as the tortillas are much easier to work. Wholewheat tortillas also have the added bonus of containing more protein and fibre, as well as containing less fat as they are oven baked without the use of any oil!
These Curried Pea & Potato Samosas have been created exclusively for us by food blogger The Balanced Kitchen. You can find out more about The Balanced Kitchen by visiting her Instagram and popping onto her website!
- 40 mins
- Makes: 5
- 5 large Wholewheat Tortillas
- 400g White Potatoes, washed & diced very small
- 1 small Brown Onion, peeled and diced small
- 1 Garlic Clove
- 1/2 tsp Fennel Seeds
- 1/2 tsp Sweet Smoked Paprika
- 1/2 tsp Ground Turmeric
- 1/2 tsp Wholegrain Mustard
- 1 tbsp Garam Masala
- 3 medium Carrots, peeled and grated
- 150g Frozen Peas
- 1 handful fresh Coriander, chopped
- Squeeze Lime Juice
- Salt & Pepper, to season
- 1 cup Coconut Yoghurt
- 2/3 cup Cucumber, grated
- 1 tbsp fresh Lime Juice
- Few leaves of Fresh Mint, finely chopped
- Small handful Fresh Coriander, finely chopped
- 1 small Garlic Clove, finely chopped
- 1/2 tsp Ground Cumin
- Pinch of Salt
- To make the raita: De-seed and grate the cucumber then add to a large bowl followed by the yoghurt, fresh mint, coriander, lime juice, garlic and spices. Mix everything together then cover with foil/cling film before refrigerating for at least 30 minutes or longer, so the flavours can develop.
- To make the samosas: In a small pan, place the cubed potatoes and cover with water. Bring the pan to the boil and cook on a medium heat for about 6-7 minutes until the potatoes start to soften. You want the potatoes to be cooked, but still firm. Drain and then set to one side.
- Next, add a dash of oil to a frying pan and turn the heat to a medium setting. Add the onions and cook for 5 minutes, then add the garlic, fennel seeds, sweet smoked paprika, turmeric, wholegrain mustard and garam masala and stir to combine.
- Add the grated carrot and frozen peas to the frying pan, followed by the cooked potatoes. Gently stir all of the ingredients together until combined well.
- Add the chopped coriander and lime juice, then season to taste. Turn off the heat.
- Turn on the oven to 180°C.
- In a small bowl, mix a small amount of flour and water (roughly 2 tbsp) until you reach a paste consistency. This will be used to seal each tortilla cone.
- Cut each tortilla into quarters.
- With the curved edge closest to you, fold the right corner across the triangle, paint some of the flour and water mixture on the top of the fold, then fold the left side over the paste and hold it down the stick it in place – creating a corner shape which is open at the top.
- Place 1-2 spoonfuls of the pea and potato filling mixture in the tortilla, then paint some of the flour and water mixture on the fold. Wrap the end of the cone over the filling to encase it, creating a filled triangle samosa, which is enclosed on all sides.
- Continue with the remaining tortilla triangles, filling and placing each on a baking tray with the folded side facing down.
- Place the baking tray in the oven and cook the samosas for about 15 minutes until browned.
- Serve warm and fresh out of the oven with the raita.
Why not have a go at preparing these Curried Pea & Potato Samosas in advance? You can heat them through when needed, making them perfect for party food or a flavour-packed quick lunch – you can even eat them cold straight from the fridge if you’re in a hurry!