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Vegetable samosas
1 h active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 110
  • Fat about 2g
  • Carbohydrates about 19g
  • Protein about 3g
This is needed
This is needed for 20 piece
Batter
  • 0.25 tsp salt
  • 370 g white flour
  • 2 tsp ground cumin
  • 2 dl water
  • 2 tbsp oil
Filling
  • 1 tbsp oil
  • 1 onions, finely chopped
  • 2 tsp mustard seeds
  • 1 tbsp ginger, finely chopped
  • 1 garlic clove, finely chopped
  • 2 green chilli, deseeded, finely chopped
  • 0.25 tsp turmeric
  • 0.5 tsp salt
  • 80 g frozen peas, slightly defrosted
  • 450 g waxy potatoes, cooked in their skins, peeled, cut into approx. 1 cm cubes
  • 0.5 tbsp coriander, finely chopped
  • 1 tbsp lemon juice
Mango sauce
  • 1 mangoes, cut into pieces
  • 1 cm ginger
  • 1 red chilli, deseeded
  • 1 tbsp sweet chilli sauce
  • 1 tbsp rice vinegar
  • 0.5 lime, use only the juice
  • 0.25 bunch coriander
  • 1 garlic clove
  • 1.5 tsp sambal oelek
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And that's how it's done
And that's how it's done
Batter
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.
Filling
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.
Samosas
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.