Potato samosa with eggs, tomato raita


For the tomato raita

  • 2 stirred yogurts
  • 1/2 yellow onion
  • 1 green pepper
  • 1/2 cucumber
  • 2 tomatoes
  • 2 tablespoon(s) cumin seeds
  • 2 sprigs of coriander

For the samosas

  • 5 sheets of brick or filo pastry
  • 1 tablespoon(s) ghee (clarified butter)
  • 1 teaspoon(s) of cumin powder
  • 1 teaspoon(s) of turmeric powder
  • 1 teaspoon(s) of powdered coriander
  • 2 teaspoon(s) of whole-grain mustard
  • 250g potatoes
  • 1 egg
  • a few sprigs of fresh coriander

  • 2 egg yolks
  • 1 bird pepper
  • oil for frying


  1. Prepare the raita: peel the onion then chop it finely. Cut the pepper in half and chop it. Peel the cucumber, core it, then cut it into small cubes.

  2. In a salad bowl, pour the yogurts, add the onion, pepper and cucumber. Immerse the tomatoes for a few seconds in a small saucepan of boiling water, then run them under cold water. Cut them into cubes. Add them to the previous preparation. Toast the cumin seeds for a few seconds in the pan, finely chop the coriander, then add to the raita. Add salt and pepper. Reserve in the fridge.

  3. Prepare the samosas: peel the potatoes and cut them into small cubes. Cook them in boiling salted water for 15 minutes, drain them and roughly mash them with a fork.

  4. In a hot pan, melt the ghee, throw in the spices and bird's eye chili, then add the crushed potatoes, the whole egg and the mustard, continue cooking for 3 minutes. Remove from the heat, add the washed, dried and chopped fresh coriander. Salt, pepper.

  5. Cut the brick sheets in half, fold the rounded part of the sheet, place 1 tbsp. of stuffing on one corner, then fold it into a triangle to envelop the filling. Seal the samosas with a little egg yolk using a brush.

  6. Heat the neutral oil in a frying pan and fry the samosas for a few minutes on each side. Place them on absorbent paper. Enjoy them hot with the chilled raita.

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