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


We have a full West Bengal dinner part menu from Romy Gill here…



  • 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


  • mint a bunch, leaves chopped
  • cooking apple 1/4, peeled, cored and chopped
  • red onion 1/2 small, chopped
  • green chilli 1 small, finely chopped
  • lemon 1/2, juiced


  • cucumber ½ small, seeded and diced
  • red onion 1 small, diced
  • tomato 1 small, seeded and diced
  • green apple 1/2, cored and diced
  • pomegranate 1/2, seeded
  • lemon 1/2, 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. 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 2

    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 3

    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 4

    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 5

    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 6

    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 7

    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.

Click here for our easy vegetarian entertaining ideas for vegetarian dinner parties 

Cauliflower Sformato Recipe For Vegetarian Dinner Party

Nutritional Information

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