Giant potato and cauliflower filo samosa


Giant potato and cauliflower filo samosa

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
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5 from 4 votes

Giant potato and cauliflower filo samosa

This samosa, despite being almost made from scratch is so easy to make and a lot healthier than the regular deep fried samosas, it contains potato and cauliflower and some spices and it is seriously delicious.
Course Appetizer, Main Course, Snack, Starter
Cuisine Asian, Ramona's Cuisine
Keyword cauliflower recipe, samosa
Prep Time 15 minutes
Cook Time 20 minutes
Baking Time 30 minutes
Total Time 51 minutes
Servings 8 people
Author Ramona


  • 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


This recipe will make two pies. Do you guys throw away the greens/ leaves from the cauliflower?! Oh, nooo!! Please don’t! They’re super delicious and such a shame to waste them. I used them here in this recipe washed thoroughly and chopped. Super tasty * Coriander powder it’s super easy to make it at home - by simply roasting the seeds and then putting them in an electric grinder. Coriander powder is great to have in pantry cupboard as it is a great addition to any soup, in casseroles, stews, curries, and marinades.
Giant potato and cauliflower filo samosa plate
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8 thoughts on “Giant potato and cauliflower filo samosa”

    • Hi Caroline,
      It is definitely a time saviour and a healthier option – I was also put off samosas because of the deep frying involved but not any longer – kids love this giant one too and you can get so creative with the fillings. Definitely a tasty option. Thank you so much 😉

  1. Beautiful pictures and loved the recipe. I can imagine how wonderful that filo crust is. I make a similar one – but into small triangles . Would definitely try this .

    • Thank you Syama,
      I used to do that too but I find these a lot better time and health wise. Thank you so much for your kind comment 😉

  2. This is definitely speaking to me, I love samosas but my clumsy fat fingers cannot make them no matter how much I practice. This idea is fantastic, such great flavours in the fillings too!

    BTW I could not agree more about the cauli leaves, also the stalks too… I pressure cook those until soft and season up and turn into the most insanely good puree!

    • Hi Brian and thanks so much for your lovely comment. Oh, yes absolutely, I feel like beating myself every time I remember throwing those stalks and the leaves especially of the organic stuff – I feel ashamed for wasting but it is now a matter of past – we learn as we go along 😉
      Ha Ha – clumsy and fat fingers you made me lough out loud – you are soooo funny. I am so sure you would manage if you really wanted to but I do agree they are fiddly and after making this for a few years now I really cannot see the point – try this one it is very easy peasy 😉
      Have a great weekend!!

  3. Oh my! Just when I thought filling a puffed with something couldn’t be better, you fill it with a vegetarian curry! Sweet! I am definitely trying this one!!

    • Thank you Beth! It’s a delish, delish recipe ready in a flash, so definitely worth trying it. Addictive but filling at the same time. Go for it ! 😋👌🤗

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