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Aloo samosas with coriander chutney


  • Preheat oven to 180°C fan forced (200°C normal).
  • Cook the potatoes in boiling water until just tender. Drain well, cut into fairly small cubes and set aside.
  • Heat a little oil in a large heavy-bottomed pan and gently sauté the ginger, onion and chilli until reasonably soft, regularly stirring.
  • Then add the ground coriander, garam masala and cumin with the chilli paste. Briefly stir to toast the spices.
  • Add the peas and potatoes with a little stock and seasonings. Mix well and cook for about 5 mins until fairly dry, stirring and mashing a little as you do so. Then mix in 2 tbsp chopped coriander and the juice of ½ lemon. Set aside to cool.
  • To make the chutney, process 2 cups chopped coriander with the mint, green chilli, remaining lemon juice, the water and seasonings until well combined. Then mix with the yoghurt, taste for seasonings and also set aside.
  • When ready, cut the pastry into 8-12 rounds and whisk the egg with the milk.
  • Paint around the pastry edges with egg wash and spoon  the mixture in the centre. DON’T OVER STUFF! Then fold over the pastry, crimp the edges and place on a lightly oiled baking tray.
  • Brush the samosas with egg wash and cook in the oven for about 10 mins until puffed and golden. Then serve with the coriander chutney in a small bowl on the side.


  • 6 largish chats (baby potatoes), peeled
  • vegetable oil
  • 1 heaped tbsp grated fresh ginger
  • 1 large onion, finely chopped
  • 1 small red chilli, seeded & finely sliced
  • ½ tspn ground coriander
  • ½ tspn garam masala
  • ½ tspn ground cumin
  • 1 heaped tspn chilli paste
  • ½ cup frozen peas, thawed
  • a little vegetable stock
  • sea salt & freshly ground pepper
  • 2¼ cups chopped fresh coriander
  • juice of 1½ lemons
  • ½ cup chopped fresh mint
  • 1 longish green chilli, chopped
  • 3 tbsp cold water
  • ½-1 cup plain yoghurt
  • 2-3 puff pastry sheets
  • 1 egg
  • ¼ cup milk
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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