Samosa with mashed potatoes and peas


  • 6 sheets of brick
  • 400 g mashed potatoes
  • 50 g of peas
  • 1 onion
  • 2 cloves garlic
  • olive oil

  • 1 tablespoon(s) curry powder
  • 1 teaspoon(s) of cumin powder
  • 1 tablespoon(s) fresh coriander
  • 2 tablespoon(s) vegetable oil for cooking

For the sauce

  • 3 tablespoon(s) of yogurt
  • 1 teaspoon(s) of curry
  • 1 teaspoon(s) of cumin
  • a few coriander leaves


  1. Cook the potatoes in a large pot of salted water for 30 minutes. Drain them, peel them and roughly mash them with a fork or potato masher. Reserve.

  2. In another saucepan, cook the peas in boiling salted water for 10 minutes. Drain them, then run them under cold water.

  3. Peel and chop the garlic and onion. In a pan, heat 1 tbsp. of olive oil over medium heat. Sauté the onion and garlic until golden brown. Add the curry and cumin, then brown for 1 to 2 minutes. Pour the peas into the pan and mix well. Cook for a few more minutes and add the mashed potatoes, mix to incorporate all the ingredients into the mash. Salt and pepper with a grinder. Remove from the heat, add the chopped coriander and let cool slightly.

  4. Cut the pastry sheets in half. Brush each sheet with olive oil. Fold down the rounded part of the pastry sheets. Drop 1 tbsp. of garnish on one corner of the sheet. Fold it into a triangle to wrap the filling. Repeat the process with the other leaves and the remaining filling.

  5. Prepare the sauce: wash and chop the coriander. Mix the yogurt, spices and coriander.

  6. Cook the samosas in hot vegetable oil until golden and crispy. Serve them hot, accompanied by spicy yogurt sauce.

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