Vegetable samosas

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You can still enjoy Indian food - tuck in to these tasty samosas.

  • 260 g Potato(es), Raw, peeled and cut into dice
  • 1 spray(s) Calorie controlled cooking spray
  • 1 small Carrots, raw, finely chopped
  • 1 small Onion(s), finely chopped
  • 50 g Peas, fresh, boiled, thawed
  • 1/2 teaspoons, level Ground Cumin
  • 1/2 teaspoons, level Coriander, Dried
  • 1/4 teaspoons, level Chilli Powder
  • 1/4 teaspoons Turmeric
  • 1 teaspoons, chopped Garlic, puree
  • 1 tablespoons Coriander, fresh, chopped fresh (or mint)
  • 1 pinch Salt, to taste
  • 1/4 teaspoons Black pepper
  • 5 sheet(s), small Filo Pastry, thawed if frozen

Cook potatoes and carrot in boiling, salted water until tender - about 10 minutes. Drain and partially mash them.

Mist non-stick frying pan with cooking spray. Add onion and cook until softened, about 2 minutes.

Stir onion, peas, cumin, ground coriander, chilli powder, turmeric, garlic puree and fresh coriander or mint into potatoes and carrots. Season to taste. Cool completely.

Preheat oven to Gas Mark 4/180°C/350°F. Mist baking sheets with spray cooking oil.

Cut filo pastry sheets into strips, measuring approximately 30 cm x 10 cm (12 inches x 4 inches).

Place a tablespoon of mixture at one end of a pastry strip. Fold over and over to make a triangle. Repeat to make 20 samosas.

Mist with cooking spray, place onto baking sheets and bake for 25 - 30 minutes, until golden.

Start eating better than ever!