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Cheat's Veggie Samosa Parcels

Cheat's Veggie Samosa Parcels

with Coriander Raita

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3.2 / 4 Ratingout of 240 ratings
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Who doesn’t love a crunchy samosa? Crispy, warming, filling yet easy, they’re always a crowd pleaser. This cheat’s version takes no time at all, and is cooled down with the addition of a creamy coriander raita and cucumber salad.

Tags:Veggie
Allergens:MilkGluten
Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

1 unit

carrot

2 unit

potatoes

2 clove

garlic

1 sachet

curry powder

1 block

fetta cheese

(ContainsMilk)

8 unit

filo pastry

(ContainsGluten)

1 bunch

coriander

1 tub

Greek yoghurt

(ContainsMilk)

1 unit

cucumber

1 bag

mixed salad leaves

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

¼ tsp

salt

1 pinch

sugar

2 tsp

vinegar (balsamic or white wine)

½ tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3100 kJ
Fat28.6 g
of which saturates16.7 g
Carbohydrate91.4 g
of which sugars18.3 g
Protein23.8 g
Sodium1110 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Garlic Press
Grater
Knife
Large Non-Stick Pan
Brush
Baking Paper
Baking Tray
Medium Bowl
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped
1

Preheat the oven to 200°C/180°C fan-forced. Thinly slice the brown onion. Cut the carrot (unpeeled) into 1 cm cubes. TIP: Cut the carrot to the correct size to ensure it cooks in the allocated time. Grate the potato (unpeeled). Peel and crush the garlic. Melt the butter.

Cook the filling
Cook the filling
2

Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion, carrot and potato and cook, stirring occasionally, for 8-10 minutes, or until tender. TIP: Add a dash of water if the filling is sticking to the pan! Add the garlic and curry powder and cook, stirring, for 1-2 minutes, or until fragrant. Remove from the heat, add the salt (see ingredients list), crumble in the fetta and gently stir to combine.

Fold the samosas
Fold the samosas
3

Lay 1 sheet of filo pastry flat on a clean surface. Brush the filo with some of the melted butter, then lay another sheet on top. Spoon the samosa filling (1/4 for 2 people / 1/8 for 4 people) on one side of the pastry. Fold the long edges into the centre, and then fold in the left short edge. Keep folding to enclose filling, ending seam-side down. Repeat with the remaining mixture and remaining filo sheets to make 4 samosas for 2 people / 8 samosas for 4 people.

BAKE THE SAMOSA PARCELS
BAKE THE SAMOSA PARCELS
4

Place the parcels, seam-side down, on an oven tray lined with baking paper. Brush each parcel with some of the melted butter and season with a pinch of salt and pepper. Bake for 10-15 minutes, or until golden.

Make the raita and salad
Make the raita and salad
5

While the samosa parcels are baking, finely chop the coriander. In a small bowl, combine the coriander and Greek yoghurt. Season with a pinch of salt, sugar and pepper. Set aside. Cut the cucumber into 1 cm chunks. In a medium bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people), the vinegar and the honey. Add the cucumber and mixed salad leaves and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

Serve up
Serve up
6

Divide the cheat's veggie samosas and salad between plates. Serve with a dollop of coriander raita.