Pea and Potato Samosas with Plum Chutney

12 Oct

The wait is over. I have finally got around to taking step by step pictures of  The Washer Up making his samosas with spring roll wrappers. I have to say that he is not happy with his “old man hands” but I took the red hue down loads as well, it must be all that washing up….

Make your samosa filling and chill if possible.

Lay the spring roll wrapper on a board and brush the bottom edge and half way up the sides with egg wash. Take a heaped tablespoon of the filling and pile it in the bottom left-hand corner of the wrapper, leaving a small border at the edges clear.

Take hold of the top two corners and fold them down to place them on the bottom two corners. Seal the edges with your fingers.

Make a triangle out of your hands to press together the edges and keep the filling in a triangle shape.

Brush with a little egg wash and carefully fold the triangle diagonally up to the right.

Now fold the whole triangle straight over to the right again and brush the last remaining flap with egg wash.

Fold the final flap back onto the samosa and seal all the edges well with your fingers.

That’s it you’re done. It may sound complicated but once you start it becomes obvious what you need to do next. It’s more difficult to try to explain it, honestly!!

To cook them either deep-fry in hot oil until golden or brush with egg wash or olive oil and bake at 200 C for 20 -25 minutes turning half way through cooking until golden on both sides. Deep-frying definitely makes them crispier.

Serve with your favourite chutney. This easy plum chutney is called Topa Kooler and is made with plum jam, chillis and mustard seeds.

Pea & Potato Samosas Recipe

Makes approx 6 samosas, vegan. Adapted from Bangalinet

  • 2 tbsp olive/sunflower oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp minced ginger
  • 1 red/green chilli finely chopped
  • 1/2 tsp turmeric
  • 1 /2 tsp ground cumin
  • 1/2 tsp ground coriander
  • a pinch of red chilli powder
  • 1/2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 200 gr, peeled & diced potato
  • 100 gr frozen peas
  • spring roll wrappers (larger ones are best)
  • 1 egg beaten with milk for brushing or vegetable/olive oil for vegan.
  • oil for deep-frying (optional)

Take the spring roll wrappers out of the freezer to defrost. Heat the oil in a large frying pan over a medium heat and add the onions. Cook for 4-5 minutes until softened then add the garlic, ginger and fresh chilli and cook for another 2 minutes.

Add in the diced potatoes, peas, all the spices, salt, pepper and sugar. Stir well to coat the potatoes in the spices, lower the heat slightly and cook until the potatoes are soft. Leave to cool.

Follow the step by step pictures above on how to fold the samosas. They don’t store very well uncooked, the filling makes the wrappers wet so cook them off before storing.

To cook either deep-fry in hot oil until golden on each side, drain on kitchen paper and serve or leave to cool and refrigerate. To reheat either deep-fry again or put in a 200 C oven for about 10-15 minutes.

Or you can also bake them from raw, they won’t be as crispy but they are still good. Preheat the oven to 200 C, brush the samosas on both sides with egg wash or olive oil and put on a baking tray lined with baking paper. Cook for 20 -25 minutes turning halfway through until golden & cooked on both sides.

Topa Kooler Easy Cheat Plum Chutney

Makes a small jam jar, vegan, gluten-free. Adapted from Bangalinet

  • 2 tsp mustard oil/olive oil
  • 1 small jar of plum jam
  • 2 red chillies, finely sliced
  • 1 tsp mustard seeds
  •  1 tsp salt
  • 1 tsp black pepper

Heat the oil in a pan over a medium heat add the sliced chillies and mustard seeds, cook until they start to pop then add the plum jam, salt & black pepper. Cook for about 5 minutes, adding water if necessary to thin it out. Taste and adjust seasoning. Pour hot into a sterilised jar and seal. Leave to cool and store in the fridge.

Dip your samosas in the chutney and enjoy!

31 Responses to “Pea and Potato Samosas with Plum Chutney”

  1. Savorique October 12, 2011 at 2:28 pm #

    Half way between the empanadas and the Greek spinach-feta mini pies, so it must be as good and addictive…

  2. spree October 12, 2011 at 3:27 pm #

    Must try these! Have jars of plum/apple chutney in the freezer and always looking for an excuse to open another. Your photos are great – you’ve made it look easy, and unquestionably delicious!

  3. Annie Flowers October 12, 2011 at 3:28 pm #

    Looks delicious, can’t wait to try, can’t get spring roll wrappers though, thinking of using the flour and water pastry that I use for chinese pancakes do you think it would work or does the pastry need more substance?

    • foodblogandthedog October 12, 2011 at 3:36 pm #

      I’m sure it would work, the spring roll wrappers are really fine so I can’t see why not, give it a try and let me know!!

      • Annie Flowers October 12, 2011 at 4:02 pm #

        yep will do or will find a recipe for samosas and use their pastry and your filling. Also using damson jam cos I made a load with free damsons but its too sharp and dry for me if you know what I mean, think it will do the job well for this though.

    • A_Boleyn October 12, 2011 at 3:52 pm #

      Your samosas look lovely and the attractive hand model makes the process clear and simple.🙂 Great job.

      I tried using egg roll wrappers, ONCE, cause making the samosa dough from scratch is a bit time consuming, and though the samosas were still fine, I got head shakes and disappointed looks from my mom (Romanian so I don’t know why she was so fussy as she’d never made them herself) and had to go back to making the wrappers from scratch.

    • A_Boleyn October 12, 2011 at 4:21 pm #

      I’ve used this recipe from Betty Crocker’s International Cook Book for years with great success.

      Pastry for samosas (makes 32 appetizer sized pastries):

      2 tbsp butter or margarine
      1 tbsp shortening
      2 cups all purpose flour
      1/2 tsp salt
      1 egg yolk
      1/2 cups cold water

      Cut butter and shortening into flour and salt until mixture resembles fine crumbs; stir in egg yolk. Sprinkle in water, 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball; knead on lightly floured cloth covered board until smooth, about 1 minute.

      Divide dough into 4 parts and then each of those into 4ths again so you have a total of 16 even sized balls. Roll out into a 4-5″ circle. Cut in half. Moisten edges with water, place 1 tsp filling on each half circle. Fold pastry over to form a triangle. Press edges to seal. Repeat with remaining dough balls.

      Heat oil (1 to 1 1/2″ deep) to 375 degree F. Fry as many as will fit into your pan (3-4 at a time) until light brown, turning a few times, for 3 to 4 minutes. Drain on paper towels and keep warm in 200 deg F oven. Serve warm with chutney.

      • Annie Flowers October 12, 2011 at 4:47 pm #

        Thanks for that recipe, will try it. Very difficult to get certain things living in rural Ireland, used to making things from scratch.

    • A_Boleyn October 12, 2011 at 6:30 pm #

      I think the recipe is just like the one on the samosas I buy at the local Indian grocery store. They sometimes add paneer to the potato and pea combination they carry and sell them in 3 different sizes for a good price. So when I DO make samosas at home, I do a ground beef filling. The pastry is enough for a filling recipe based on 1 pound of ground beef (or lamb if that’s in your diet).

  4. thekalechronicles October 12, 2011 at 3:44 pm #

    I think I have some plum jam that I have no use for since I don’t like plums or this particular jam’s texture (it was a gift). I think you just solved my problem — thanks! — Sharyn

  5. ceciliag October 12, 2011 at 3:50 pm #

    The absolute MOMENT that my Love the Body Diet is in its second stage I am going to make these babies, they are small enough to be just right for my tiny plate! thank you! c

  6. katherine October 12, 2011 at 5:10 pm #

    Those look wonderful! I love all the photos. But yes, I will be happy to hand model for you the next time you make these. Just give us a shout!

  7. Divya October 12, 2011 at 5:20 pm #

    This looks like a must have! I’ll have to bake them though – too scared of deep frying..haha.

    • thekalechronicles October 12, 2011 at 5:50 pm #

      Me, too, Divya. I swore off deep-frying after I caught the stove on fire — twice. I only eat deep-fried things out now.

      • A_Boleyn October 12, 2011 at 6:03 pm #

        Me three on swearing off deep frying … unless it’s really worth my while. So, I make 5 1/2 dozen appetizer samosas at a time, and pakoras/onion bhajis and fish in beer batter in some combination at the same time so as not to waste oil.

        The “incident” involved me putting the flaming pot on the kitchen floor (it was carpeted at the time) resulting in having to replace the carpeting which we planned on doing eventually anyway.🙂

  8. Jill @ MadAboutMacarons October 12, 2011 at 6:20 pm #

    Natalie, I loved this post – drawn in by the cheating chutney which is nothing short of BRILLIANT! I have to try this. Too funny with the hands – men never happy with themselves but one thing is for sure: his samosas are fabulous! What a team.

  9. Three Well Beings October 12, 2011 at 6:41 pm #

    Thanks for such great step-by-step pictures! These would be a great treat. I like the “baking” option, and wouldn’t have tried that. I have never even heard of mustard oil, but now I’m intrigued. As always, I look forward to every post! I’m becoming a more adventurous cook because of you! Debra

  10. Tony Ward October 12, 2011 at 7:05 pm #

    Love this one princess, just great for snackie things for the coming summer months of alfresco living.
    Love the step by step washer up moves, kinda reminds me of Blue Peter !! xx

  11. OfBaking October 12, 2011 at 8:37 pm #

    Yesssss!!!! I cannot wait to eat this.

  12. Alli October 12, 2011 at 9:24 pm #

    Love samosas but never make them, I really should give them a go they would be perfect appetizers for summer BBQs

  13. Ramona October 13, 2011 at 2:17 am #

    Looks absolutely delicious! I love samosas…wish you could send me one. : )

  14. tiffany October 13, 2011 at 3:55 am #

    That first action shot of the samosa being dunked in the chutney made my heart go pitter patter!😀

  15. Juanita October 13, 2011 at 10:48 am #

    This is BRILLIANT! I’ve had a pack of rice paper spring roll wrappers in my pantry for a few months now, and I have been unsure what to do with them. Thanks so much for sharing this recipe!

  16. frugalfeeding October 13, 2011 at 11:46 am #

    Great posts, one of my favourites ever that I’ve seen on wordpress. I shall have to find myself some spring roll casings, or make some… I’ve been wanting to do this myself for ages, but have never gotten round to it. The step by step pictures really help in this case.

  17. Caroline October 13, 2011 at 7:14 pm #

    Wonderful step-by-step photos, Natalie. Definitely helps for those of us who would have no idea how to make these! They look absolutely delicious. xx

  18. sarah October 14, 2011 at 7:31 pm #

    love this! and love those pictures….they make me feel like i might actually be able to try this. great post!!

  19. chicaandaluza October 15, 2011 at 5:03 pm #

    This is such a great post with lovely recipes – you do make the most gorgeous things! And tell the Washer Up that the step by step photos are great – he has lovely hands!

  20. Xina Lynn October 16, 2011 at 6:08 am #

    Plum chutney! YUM. This recipe looks incredible. I have been meaning to make some aloo matar for a while now; I will have to serve some of the chutney on the side!

Trackbacks/Pingbacks

  1. Cape Malay Sweet Potato Samosas, Spiced Apple Chutney, Curried Mayonnaise « Cook Eat Live Vegetarian - March 14, 2012

    […] 9/10 cm strips (above) to make these. You could also use spring roll wrappers, see my tutorial here. I brushed them with olive oil and baked them rather than deep-frying but it’s up to you. The […]

  2. Cape Malay sweet potato samosas with spiced apple chutney - Food | Getaway Travel Blog - March 27, 2012

    […] into 9/10 cm strips (above) to make these. You could also use spring roll wrappers, see my tutorial here. I brushed them with olive oil and baked them rather than deep-frying but it’s up to you. The […]

  3. Potluck Samosas | Eva Was Here - December 21, 2012

    […] sauce is from a blog called Happy Yolks and the recipe for the filling is from a site called Food and the Blog. My favourite part about the end result is that the samosas are baked not deep fried! Also I […]

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