Samosas with kachumber salad

  • makes 12
  • A little effort

Celebrate Diwali with millions of families around the world with this authentic Bengali recipe for veggie-stuffed samosas and kachumber salad from South West chef Romy Gill MBE



  • potatoes 2 large, unpeeled (about 400g)
  • plain flour 200g, plus more for dusting
  • vegetable oil for deep frying, plus 1 tbsp
  • extra-virgin rapeseed oil for frying
  • ginger grated to make 1 tsp
  • green chilli 1, diced 
  • ground cumin 1 tsp
  • garam masala 1 tsp
  • ground coriander 1 tsp
  • dried mango powder 1tsp (optional)
  • fennel seeds crushed to make 1 tsp
  • coriander chopped to make 2 tsp 
  • frozen peas 50g, defrosted
  • tamarind chutney to serve
  • nigella seeds 1 tsp
  • beetroot 4 medium, peeled and thickly sliced 
  • chilli flakes 2 tsp
  • caster sugar 20g
  • pomegranate molasses 2 tsp
  • red wine vinegar 50ml
  • mint a bunch, leaves chopped
  • cooking apple 1/4, cored and chopped
  • red onion ½ small, chopped
  • green chilli 1 small, finely chopped
  • lemon ½, juiced
  • cucumber ½ small, seeded and diced 
  • red onion 1 small, diced
  • tomato 1 small, seeded and diced 
  • green apple ½, cored and diced 
  • pomegranate ½, seeded
  • lemon ½, juiced 
  • coriander chopped to make 1 tsp


  • Step 1

    Cook the potatoes whole for 15-20 minutes until just tender but not mushy. Drain and cool.

  • Step 2

    Meanwhile, sieve the flour for the pastry into a bowl. Add a pinch of salt and 1 tbsp vegetable oil, and rub the oil into the flour with your hands until it looks like breadcrumbs, then add 4-5 tbsp water and bring together. Knead briefly until it forms a ball, it should be smooth and soft. Cover the bowl with clingfilm and leave to rest at room temperature for 30 minutes. 

  • Step 3

    Peel the cooled potatoes and cut into 1cm cubes. Heat a drizzle of rapeseed oil in a frying pan, add the ginger, green chilli and all the dry spices and cook for 1 minute. Add the cubed potatoes and cook for 3-4 minutes, tossing with the spices in the pan. Add the chopped coriander, peas and 1 tsp salt, and keep cooking for 2-3 minutes on a low heat. The veg should be well coated with spices. Check the seasoning and add a pinch of salt if you like. Remove from heat and cool.

  • Step 4

    For the beetroot, add 1 tbsp rapeseed oil to a hot pan. Add the nigella seeds and, once they start sizzling, add the beetroot and cook for 2-3 minutes on a high heat. Add all the other ingredients, 1 tsp salt and 100ml water. Cover with a lid and cook on a low heat for 10-12 minutes until tender but not too soft. Leave to cool. 

  • Step 5

    Divide the rested pastry into 6 equal-sized balls. Roll each ball into a circle on a lightly floured worksurface to approximately 15cm diameter, then cut in half. Brush the edges with warm water. Bring the straight edges together to make a cone and fill with a heaped tbsp of the filling. Pinch and seal the open edge with a fork. Repeat with the remaining dough and filling.  

  • Step 6

    Heat a pan of vegetable oil 1/3 full to 180C, or until a cube of bread browns in 30 seconds. Deep-fry the samosas, two at a time, for 4-5 minutes until light brown and crisp. Drain on kitchen paper, then transfer to a baking sheet and keep warm in a low oven while you fry the rest in batches. 

  • Step 7

    To make the mint chutney, tip all the ingredients into a small blender with a pinch of salt and 1 tbsp water and whizz until smooth. Tip into a bowl.

  • Step 8

    Mix the kachumber salad ingredients in a bowl with a pinch of salt. To serve, spread some tamarind chutney onto 4 plates. Top with samosas, some mint chutney, beetroot slices and salad on the side. 

Nutritional Information

  • Kcals 238
  • Carbs 25g
  • Protein 3.6g
  • Fat 13.1g
  • Sugars 6.1g
  • Salt 1.1g
  • Saturates 0.9g
  • Fibre 2.7g