Pea and Asparagus Samosas with Spiced Yogurt

Simon Rimmer sizzles up crisp triangles of spiced vegetables with cool spiced yoghurt in his version of the traditional Indian samosa
By Simon Rimmer
Pea and Asparagus Samosas with Spiced Yogurt
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the spiced yogurt

  • 200 ml natural yogurt
  • 1 lime, juice only
  • 1 tbsp finely chopped mint
  • 1 tbsp finely chopped coriander
  • pinches chilli powder

For the samosas

  • 200 g cooked potatoes, roughly chopped
  • 100 g peas
  • 8 asparagus
  • 250 g brussels sprouts, cooked, chopped
  • 1 tbsp curry powder
  • 1 tbsp chopped coriander
  • 1 bird's eye chilli, finely chopped
  • 1/2 tsp black pepper
  • 1 x 250 g packet spring roll wrappers, ready-rolled


1. Combine all the ingredients for the spiced yogurt in a bowl. Cover and set aside in a cool place, until ready to serve.

2. To make the samosas, combine the potatoes, peas, asparagus, sprouts, curry powder, coriander, chilli and salt and pepper in a bowl.

3. Cut the pastry sheets widthways in half, and moisten the edges with water.

4. Spoon a small amount of the mixture on to the top left hand corner of the pastry, fold the bottom right corner over to make a triangle and keep folding into triangles, about 3 times, until the parcel is sealed.

5. Heat the oil in a deep fat fryer or wok and when hot, fry the samosas in batches, until golden.

6. Drain on kitchen paper and serve hot, with the spiced yogurt.

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