Vegetable samosas

Vegetable samosas

Total: 1 hr 45 min. | Active: 1 hr
vegan, lactose-free
Nutritional value / piece: 110 kcal
, Fat: 2 g
, Carbohydrate: 19 g
, Protein: 3 g

My husband's family is of Indian descent. Since we've been together, I've often been treated to authentic Indian cuisine. And there are a number of Indian dishes that I now frequently make at home. These samosas are most definitely one of them! These baked samosas are traditional in every respect, it's simply the cooking method that is different. Baking the samosas gives them a deliciously crispy finish, making them the perfect choice for a light starter or snack. If you prefer the traditional deep-fried samosas, then you can simply deep-fry them instead of baking them. The mango sauce is a really easy homemade alternative to mango chutney. Not only is it free of refined sugar, it's also ready in a flash. Simply blitz the delicious ingredients in a blender. The sauce is the perfect accompaniment to these spicy samosas.


20 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


370 g white flour
2 tsp ground cumin
¼ tsp salt
2 dl water
2 tbsp oil


1 tbsp oil
2 tsp mustard seeds
1 onion, finely chopped
1 garlic clove, finely chopped
1 tbsp ginger, finely chopped
2 green chillies, deseeded, finely chopped
¼ tsp turmeric
½ tsp salt
80 g frozen peas, slightly defrosted
450 g waxy potatoes, cooked in their skins, peeled, cut into approx. 1 cm cubes
1 tbsp lemon juice
½ tbsp coriander, finely chopped

Mango sauce

1 mango, cut into pieces
1 cm ginger
1 red chilli, deseeded
1 tbsp sweet chilli sauce
1 tbsp rice vinegar
½ lime, use only the juice
¼ bunch coriander
1 garlic clove
1 ½ tsp sambal oelek
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How it's done

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Mix the flour, cumin and salt. Add the water and oil, knead into a soft, smooth dough, cover and leave to rest at room temperature for approx. 30 mins.


Heat the oil in a pan, add the mustard seeds, toast them until they split open. Add the onion, garlic, ginger and chillies, sauté for approx. 3 mins., add the turmeric and salt. Add the peas and potatoes, cook for a further 3 mins. Add the lemon juice and coriander, leave the filling to cool.


Divide the dough into 10 portions, shape into balls, flatten a little. On a lightly floured surface, roll out the balls into rounds (each approx. 17 cm in diameter). Cut the rounds in half, brush the cut edges with water. Fold each half into a cone shape, press the edges together firmly. Spoon in the filling to approx. 1 cm below the rim, brush the edges of the dough with water and press together firmly. Shape the remaining samosas in the same way, place on a tray lined with baking paper.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180°C.

Mango sauce

Place all of the ingredients in a blender and puree until smooth. Serve the sauce with the samosas.

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