Beetroot Samosa

Makes 60 small samosa

50 Hard


4 medium potatoes, peeled and roughly diced
2 small, cooked whole beetroot, juice reserved (we used tinned)
1 cup frozen green peas
2 tbsp Azalea Grapeseed Oil, plus extra to deep fry
½ tsp mustard seeds
1 brown onion, peeled and diced
4 garlic cloves, crushed
1 tsp cumin seeds
1 tsp fennel seed
1 tsp chilli powder
1 tsp turmeric powder
1 tsp cumin powder
1 tbsp salt
½ bunch fresh coriander, roughly chopped
3-4 spring onions, finely sliced

300g plain flour
2 tbsp warmed Azalea Grapeseed Oil
1 tsp sea salt
1 cup beetroot juice (from tin)



To make the filling, bring salted water to the boil, boil potatoes until soft (add peas for last minute of cooking). Drain, add beetroot and roughly mash.


Heat the grapeseed oil in a large frypan over high heat, add mustard seeds and fry for about ten seconds until they pop. Add onion, garlic, cumin seeds and fennel seeds and fry until golden brown.


Add the remaining spices and salt and mix. Add potato mixture, fresh coriander and spring onions to the fry pan and stir well to combine all ingredients. Set aside the mixture to cool completely while you prepare the dough.


Dough Combine flour with oil and salt, mixing well. Gradually incorporate beetroot juice (you may not need to use all of the juice) until a firm dough forms. Turn out onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and rest for 20 mins.


Cut the dough into 8 equal portions. Use a pasta machine (or roll the dough by hand with a rolling pin) to about 2mm thick (or the 2nd thinnest setting on a pasta machine). Use a 7.5cm round cutter to cut 60 circles from the dough. Spoon 1 flattened tablespoon of cooled potato filling into the centre of each circle and fold over to a half moon shape, pressing edges to seal.


Preheat Azalea Grapeseed Oil to 190ºC and deep fry samosas for 2-3 mins until bubbly and crispy. Drain on paper towel and serve hot.