Veggie Samosas
with Raita & Tangy Ginger Chutney | 6 servings
- Wheat
- Milk
In honor of Asian Heritage Month—and with help from award-winning Indian chef Surbhi Sahni—we present these crispy Indian-inspired samosas (made simpler by using premade pie dough). You’ll wrap the dough around a savory potato and pea filling spiced with garam masala and curry powder, then bake until crisp, flaky, and golden brown. Serve the samosas with two tasty condiments: raita (a cooling cucumber-yogurt sauce), and a savory-sweet mix of ginger, apricot, and red pepper jam.
Ingredients
2 unit
Pie Crusts
(Contains: Wheat)
12 ounce
Potatoes
1 unit
Red Onion
1 thumb
Ginger
1 unit
Lemon
1 unit
Mini Cucumber
¼ ounce
Cilantro
1 teaspoon
Garam Masala
2 tablespoon
Curry Powder
4 ounce
Peas
8 tablespoon
Low-Fat Yogurt
(Contains: Milk)
1 unit
Apricot Jam
1 unit
Red Pepper Jam
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 375 degrees. Let pie crusts come to room temperature. Wash and dry produce. Dice potatoes into ½-inch pieces. Halve, peel, and dice onion into ¼-inch pieces. Peel and mince or grate ginger; reserve ¼ tsp ginger in a small bowl. Quarter lemon. Trim and grate half the cucumber on the largest holes of a box grater over a medium bowl; finely dice remaining cucumber and add to bowl. Roughly chop cilantro.
In a second medium microwave-safe bowl, toss potatoes with a pinch of salt. Microwave until fork-tender, 6-8 minutes; set aside.
Heat a large drizzle of oil and 1 TBSP butter in a large pan over medium heat. Add onion, garam masala, curry powder, and remaining ginger. Cook, stirring frequently, until fragrant, 1-2 minutes. Stir in potatoes and peas (add another drizzle of oil if pan seems dry) and season with a large pinch of salt. Cook, stirring occasionally, until potatoes are coated and softened, 2-3 minutes. Remove pan from heat. Add 2 TBSP butter and juice from half the lemon; season with salt and pepper to taste. Mash until combined and mostly smooth (it’s ok if some chunks remain).
Unroll pie crusts onto a flat surface. Using a rolling pin, roll crusts into 12-inch rounds. Cut each crust into six dough triangles. Place about 2 TBSP potato filling in the center of each dough triangle (save any remaining filling for another use). Brush edges with water. Bring corners of each dough triangle together over filling; pinch seams to seal.
Place samosas onto a lightly oiled baking sheet and spray tops with cooking spray (or brush with oil). Bake on top rack until golden brown, 20-25 minutes. AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange samosas side by side in basket. Coat tops of samosas with cooking spray. Air fry at 350 degrees until golden brown, 10-12 minutes. Work in batches if necessary.
To bowl with cucumber, add yogurt, half the cilantro, and juice from 1 lemon wedge. Season with salt and pepper and stir to combine. To bowl with reserved ginger, add apricot jam, red pepper jam, juice from remaining lemon wedge, and a pinch of salt and pepper; whisk to combine.
Transfer samosas to a platter and sprinkle with remaining cilantro. Serve raita and ginger sauce on the side for dipping or drizzling.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the authentic taste, though some found it too spicy; adjusting curry powder to taste is recommended.
- Ease of prep: Quite time-consuming and labor-intensive to make, but most felt the results were worth the effort.
- Suggestions: Consider using a different wrapper; many felt pie crust wasn't ideal for samosas.
- Leftovers: Extra filling can be frozen or pan-fried as crispy pancakes for a quick snack later.
- Sauces: The chutney was a hit; several wished for more of the delicious apricot-pepper jam sauce.
Reviews from our home cooks
Spicy stuff. Was nice to learn something different to make. Had a little trouble trying to make the shape of the samosas look like the picture but the taste was good. I'm not so sure about putting it on the top shelf - the bottom of the samosas definitely crisped up but the tops - not so much.
Loved the jam chutney, wished there was more! Also wished there was a tutorial on how to do the dough better so had some struggles with making it. Very delicious, a bit spicy! How do you decrease the spice next time? Made it with your Garama Coconut Masala chicken also very delicious! These are great ways to learn new foods.
I was really surprised but I loved this! They were delicious and I loved the dipping sauces. They also kept well and I've been keeping them in the fridge for a quick meal when I need.
Soooo good and tasty. All the sauces were tasty and savory. The prep time for this recipe was wayyyy longer than what the recipe calls for.
I was so excited to make these and I'm so happy for the AAPI meals! The filling is perfect. But the overly sweet pie crust tastes off with samosas and it doesn't harden and break away like when the correct dough is used. Unfortunately I made these and we only ate 4 out of 12, because the taste wasn't right.
Try empanada disks instead of pie dough. Much better and closer to the real samosa flavor. The pie dough changed the entire flavor profile.
What an amazing recipe to taste new flavors and techniques. But way too much cumin/curry called for in the recipe.
I thought this was going to be already made. But, I learned a new dish now as I never would have made this myself. I loved that it was baked and not fried in oil.
As good as any I've gotten from a restaurant! If you want to skip the pastry, smash the filling into "pancakes" and pan fry them crispy: delicious!!
This became an instant family favorite! Takes a little time, but not complicated and great flavors.
