Spiced potato samosas
Prep: 30 min
Cook: 30 min
Servings: 24
These crunchy and flavourful parcels are a party favourite and super easy to make in advance.


  • 400 g potato or sweet potato
  • olive or canola oil spray
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 2 tsp mustard seeds
  • 2 tsp fresh ginger, grated
  • 1 tbs korma curry paste
  • 3/4 cup frozen peas
  • 1/3 cup coriander stalks and leaves, roughly chopped
  • 1 tbs lemon juice
  • 8 sheet mountain bread


  1. Preheat oven to 180ºC (160ºC fan forced)
  2. Steam diced potatoes. To do this in the microwave, cook in a partially covered bowl with a tablespoon of water for around 5 minutes or until tender.
  3. Meanwhile, place a medium non-stick pan on high heat and spray with oil. Cook onion for 3-4 minutes, stirring occasionally.
  4. Add garlic, mustard seeds and ginger and cook for 1 minute. Add curry paste and cook for a further 1 minute, stirring continuously, until fragrant. Remove from the heat.
  5. Mix potatoes, peas, coriander and lemon juice into the onion mixture. Mash lightly with a fork or potato masher to help bring the mixture together.
  6. Cut each piece of mountain bread into thirds lengthways, making 24 even strips. Try using a knife and ruler, or scissors to do this. Place a damp cloth over the pile of strips to stop from drying out.
  7. On a flat surface, place 2 teaspoons of curry onto one corner of a bread strip. Fold the end diagonally to form a small triangle, compressing filling tightly. Continue folding from point to point along the strip so each side is sealed to conceal the filling. Repeat with remaining bread and curry mix.
  8. Line a baking tray with baking paper and place triangles seam-side down. Spray the top lightly with oil.
  9. Cook in the oven for 10 minutes, turn samosas over and cook for a further 15 minutes or until golden and crisp.
  10. Serve while hot.


Try other curry pastes like tandoori or tikka masala

  • recipe step image
    Place 2 tsp of filling in the corner
  • recipe step image
    Fold diagonally to enclose
  • recipe step image
    Fold up
  • recipe step image
    Fold diagonally across again
  • recipe step image
    And up again
  • recipe step image
    Fold over the end and place on a tray with this seam side down
Serving Suggestion:

Serve with chutney or a mint and yoghurt dipping sauce.


These can be prepared a few days in advance and then reheated in the oven or sandwich press. They also freeze well. To serve quickly, microwave on a plate and then crisp up in the oven or sandwich press.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

Nutrition Information

per serving per 100g
Energy 203 kJ 537 kJ
49 Cal 128 Cal
Protein 1.9 g 5 g
Fat, total 0.7 g 2 g
— saturated 0.1 g 0.2 g
Carbohydrate 7.8 g 20.7 g
— sugars 0.9 g 2.3 g
Sodium 95 mg 251 mg
Fibre 7.4 g 3.7 g

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