This Sri Lankan inspired vegetarian recipe of potato and cauliflower samosa is a super delicious pie-like snack or it can make a beautiful meal on its own. ?It is simply a potato and cauliflower curry in filo. Niiice n’ tastyyyy! ?
We have it with a nice touch of lime or mango pickle. It is jolly good if you like those pickles which I must say I did not like in the beginning when I first tried them, a good 20 years or more since.
I must mention that my kids love this potato and cauliflower samosa but they do not like the pickle though, not yet.?
Every time I make it, it comes out different but that is mainly because I always change the ingredients but one thing is certain every time though- it comes out truly tasty.?
The fillings can be so many that can be used and changed in this recipe depending on what you like most.
I have chosen to go for this one as it’s one of our favourites and classic I suppose. Yes, it is this and the potato and peas on Thevarajah vegetarian version. Last time I made it disappeared in no time. On the table was for a second and a few blinks later was just ….nowhere to be found or seen. Gone! ?All vanished ? which…. I love to see, it is always a good sign.
Another aspect that I also like about this recipe is that filling is made in one pot and then literally layer some pastry, in a few words, it’s as easy as pie to put this together.
The idea came a couple of years back when I really fancied some samosas and I said I better try and make my own. Then I thought hmmm, I don’t really fancy all that deep frying so I’ve made the triangular ones and baked them – they were great. Last time I’ve made this I thought of just trying to cut the time and instead of making all those little triangles, what about trying a giant one, thus I have made this and it worked perfectly.
I’ve since made this in vegetarian version quite a few times combining two or three veg like leeks, potatoes, peas, cauliflower, spinach, spring greens, also lentils or black beans to give it that extra hearty edge and…..of course, a meat version and we particularly like it with lamb, chicken or a beef curry. It goes very well with tuna and potato , almost like a wrapped up fish cake. Try it, it is delicious!!
Here is the recipe, I know you’ve been waiting for.
Giant potato and cauliflower filo samosa
- 900 g of organic potatoes peeled and cubed
- 15 pastry sheets
- 50 ml oil or butter
- 1 leak halved and thinly sliced
- 1/2 cauliflower head washed and made into small florets
- 1/2 tsp of fresh grated ginger
- 2 garlic cloves
- 1/2 tsp coriander powder *
- 4 spring onions finely chopped
- 1/4 tsp black pepper freshly ground
- 1 onion finely shredded
- 10 fresh curry leaves
- 1 tbsp curry powder
- 1/2 tsp turmeric powder
- 1 1/2 tsp Himalayan pink salt
- 1-2 green or red chillies optional
- 1/2 tsp mixed seeds cumin, mustard, fenugreek and black sesame
- 2 tbsp mango pickle to serve with
- Chop onion and place into a deeper pan with 1 tbsp oil or butter along with the garlic, seeds and chilli if you choose to use. Cook for 2 min covered stirring occasionally.
- Add the finely shaded leek and cook for a further 2 min covered.
- Add the curry powder, black pepper, salt, turmeric powder and the cubed potatoes. Stir well and add a drizzle or two of water or milk. Cook covered for 10 mins stirring from time to time.
- Add the cauliflower florets and the chopped leaves * ( see recipe notes ) and cook for another 6-7 min. Add the curry leaves slightly ripped.
- When the potatoes and the cauliflower are soft, it’s ready. Grab a fork or a potato musher and partially mush some of the potatoes. You want some chunks too for texture so do not mush it completely. Mix
- Preheat the oven at 190*C. Place a parchment paper in a tray. I used 2 pizza trays.
- Place 7 pastry sheets on the parchment paper, brush slightly with a bit of oil or melted butter.
- Spoon 1/4 of the potato filling in the centre of the pastry in a shape that you like (I chose a round one this time). Place the other set of 7-8 sheets over this, brush with oil or butter and spoon the other 1/4 of the potato filling in a shape that corresponds to the one underneath and then fold the pastry over (the one from underneath too) forming a pie like round huge samosa. Repeat with the other.
- Give both another oil or butter brush over and place both in the preheated oven and bake for 30-40 min.
- 10. When ready, take out of the oven, allow it to cool slightly and serve with some spring onions and chilli sprinkle. I like it with a mango pickle - very nice