Snacks, Starters
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Baked Potato and Pea Samosa

baked potato and pea samosa recipe

I am so pleased to share this recipe with you this week, as these are no ordinary samosas. These little square goodies are filled with spiced potatoes, peas, carrots, spinach and coriander, wrapped in rice paper and then baked in the oven. They are best eaten when warm, crispy on the outside and flavorsome on the inside. It makes a lovely starter to a larger meal as well as finger food for a party – or just simply an afternoon snack for the little ones. You can serve them with your favorite chutney or eat them just plain, as they are delicious in their own right!


(makes about 14 pcs.)

  • 7-8 pieces rice paper (Asian store)
  • 500g potato, finely diced
  • 1 medium carrot, finely diced
  • 1 cup peas (fresh or frozen), thaw if use frozen
  • 1 small onion, finely diced
  • 1 handful of baby spinach, roughly chopped
  • 1 small handful of coriander leaves, roughly chopped
  • 1 bay leaf
  • ½ tsp. ground cinnamon
  • ½ tsp. gram masala
  • ½ tsp. ground cumin
  • 1 cup vegetable (or chicken) stock
  • Salt and pepper to taste
  • 2 tbsp. coconut oil

Heat coconut oil in a medium saucepan or frying pan, when the oil is hot, fry the onion until soften but not brown – about 2 minutes. Add in potato and carrot, stir-fry for a minute. Now add in the cinnamon, gram masala, cumin and bay leaf and continue to fry, be careful not to let the spices scorch at the bottom of the pan. Pour in the vegetable or chicken stock, cover and simmer for about 20 minutes or until the potatoes are cooked through. When the potatoes are done, add in the peas, and cook for another minute, season with salt and pepper. Transfer the cooked vegetables to a plate; add in the chopped spinach and let it cool. Just before assembling the samosas, mix in the chopped coriander leaves.

Preheat the oven to 200 degrees Celsius and line a baking sheet with parchment paper. To assemble the samosas: fill warm water in a large shallow bowl or dish, place a rice paper in the water (one at a time) and let it soften, about 15-20 seconds, remove and put it on a plate or a flat working surface (the rice paper will keep absorbing water while you are assembling it, so don’t leave it too long in the water), use a sharp knife to cut the rice paper in half. Fill one half of the rice paper (in the middle) with 2 tbsp. of vegetables, fold the two (longer) sides over and tuck in the other two (shorter) ends so it resembles a little square parcel. Continue with the remaining filling and rice papers.

Place the samosas on the lined baking sheet in the heated oven for about 15 minutes, then turn the samosas over and bake for a further 10 minutes. Remove from oven and place them on a cooling rack to cool down a bit. Served warm as it is or with chutney of your choice.






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