Kumara & Pea Samosas

Samosa Dough

300 g plain flour

50 g butter

½ tsp salt

100 ml water


Kumara Filling

300 g orange kumara, peeled & cut into large dice

1 tbsp cooking oil

20 g cashew nuts, crushed

1 tsp green chilli, finely diced

2 tsp cumin powder

½ tsp red chilli powder

pinch of turmeric powder

1 tsp garam masala

150 g green peas

salt & pepper to taste

2 tsp fresh coriander, finely chopped


Tomato Chutney

2 large ripe tomatoes, peeled seeded & finely diced

1 c loosely packed mint leaves, finely chopped

1 tsp sugar

2 tsp white wine vinegar

Samosa Dough – Rub together or process in a food processor the flour, butter, and salt. Add the water and knead into a stiff dough. Cover and rest for at least 30 mins.

Kumara Filling – Put the diced kumara into a saucepan just covered with water, bring to the boil and simmer until just cooked, approx. 5 mins. Drain and set aside.

Heat the oil in a frypan and add the crushed cashews and spices. Stir until fragrant, then add the cooked kumara, peas, salt and pepper. Take off the heat to cool, then add the chopped coriander. Check seasoning.

Folding the Samosas – Divide the Samosa dough into 16 pieces or weigh into 30 g portions.  Roll each piece into an oval shape, cut each in ½ width wise, and shape into a cone. Wet the edges, add a spoonful of filling, and seal the edges. (Have a quick look on Youtube for a video on how to fold samosa’s. It’s fun and not too difficult).

Tomato Chutney – Mix all ingredients together and set aside.

To Cook and Serve – In a deep fryer set heat to 160°C, cook the samosas in batches until crispy and coloured. They can also be shallow fried in a frypan, turning as they crisp up during the cooking process. Drain and serve hot with the tomato Chutney.

Suggestion – Samosa can be cooked in advance and re-heated in your oven.

Serves 4 – 6 – Vegetarian