Vegetarian Curry Samosas With Tamarind Dip Recipe

Name: Vegetarian Curry Samosas With Tamarind Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g potatoes; 30 g carrots; 50 g green peas; 10 g cilantro or 10 g coriander; 1 teaspoon potato (aloo bhaji); 50 g cauliflower; 7 g garlic; 15 g curry powder; 1 tablespoon oil; 1 pinch salt, to taste; 1 pinch black pepper, to taste; 2 tablespoons cornstarch, slurry, for sealing the wraps; 4 egg whites; 50 ml water; 20 g coconut flour; 1 teaspoon baking powder; 30 ml tamarind juice; 50 ml honey; 7 g fresh cilantro or 7 g coriander; 1 pinch pepper, to taste

Servings: persons

500 g potatoes
30 g carrots
50 g green peas
10 g cilantro or 10 g coriander
1 teaspoon potato (aloo bhaji)
50 g cauliflower
7 g garlic
15 g curry powder
1 tablespoon oil
1 pinch salt, to taste
1 pinch black pepper, to taste
2 tablespoons cornstarch, slurry, for sealing the wraps
4 egg whites
50 ml water
20 g coconut flour
1 teaspoon baking powder
30 ml tamarind juice
50 ml honey
7 g fresh cilantro or 7 g coriander
1 pinch pepper, to taste

1
For the Wraps.
2
Whisk all ingredients in a bowl to form a batter.
3
The consistency should easily coat the back of a spoon. Add more flour if mixture is too thin, or more water if too thick.
4
Coat a 10 inch non-stick pan very lightly with coconut oil.
5
Ladle in 1/3 cup of batter and swirl around the pan.
6
Cook until firm to handle.
7
Set aside setting wax paper sheets in between layers to prevent wraps from sticking.
8
For the Tamarind Dip.
9
Whisk all ingredients in a bowl.
10
Set aside until ready to serve.
11
For the Samosas.
12
Wash, and peel all vegetables.
13
Boil potatoes until soft enough for mashing.
14
While the potatoes are boiling, finely chop carrots, cilantro, and cauliflower.
15
Blanch the chopped vegetables and the green peas for about a minute. Drain.
16
When, the potatoes are done, transfer them to a bowl and mash.
17
Fold in the blanched vegetables and chopped cilantro.
18
Season with aloo bhaji, salt, and pepper.
19
Lay a piece of the prepared wraps onto a working surface and cut into half.
20
Fill with vegetable mixture near to one edge and wrap into triangles sealing with a light cornstarch slurry.
21
Bake at 220C/430F for 10 minutes, flip and continue for 10 minutes more.
22
Drain on paper towels.
23
Serve with the tamarind dipping sauce.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 500 g potatoes, 30 g carrots, 50 g green peas, 10 g cilantro or 10 g coriander, and more.

Yes, Vegetarian Curry Samosas With Tamarind Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vegetarian Curry Samosas With Tamarind Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions