Spiced aubergine and cauliflower samosas Recipe

Crispy parcels of spiced aubergine and cauliflower served with a chilli, coriander and cumin raita.

  • Preparation
  • Cooking time
  • Rest time
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(14 votes) 4.2/5

Les ingrédients

Pour people
  • For the filling
  • Aubergine(s) : 1 whole
  • Red chilli(s) : 1 whole
  • Cauliflower : 0.5 whole
  • Garam masala : 1 tbsp
  • Ground cumin : 2 Tsp
  • Ground ginger : 1 Tsp
  • Fresh coriander : 0.25 bunch
  • Garlic clove(s) : 1 whole
  • Maldon salt : 6 pinch(es)
  • Sunflower oil : 30 ml
  • For the pastry
  • Filo pastry sheet(s) : 8 whole
  • Unsalted butter : 50 g
  • For the sauce
  • Natural yoghurt(s) : 100 g
  • Ground cumin : 0.5 Tsp
  • Green chilli(s) : 1 whole
  • Fresh coriander : 0.25 bunch
  • Maldon salt : 2 pinch(es)



    Preheat the oven to 200'C.

    Cut the cauliflower into small florets. Season with salt and coat with sunflower oil and the garam masala. Roast the cauliflower in the oven for 15 - 20 minutes or until soft.

    Cut the aubergine in to quarters lengthways. Trim away the centre with the seeds. Cut the remaining flesh into small dice and place in a colander. Season with salt and leave over a bowl or sink for 15 minutes to drain the water from the aubergine.

    Peel and finely dice the garlic and slice the red chilli. Pick the leaves from the coriander and roughly chop.

    Heat a saucepan until hot and add a splash of olive oil. Add the aubergine to the pan and cook until golden brown. Add the garlic, cumin, chilli and ginger to the pan and cook for a minute. Add a glass of water to the pan and cook until the aubergine is completely soft.

    Check the seasoning and add more salt if needed. Add the roasted cauliflower to the aubergine mix and then stir in the chopped coriander.


    Preheat the oven to 180'C.

    Cut the filo pastry sheets into strips 8 centimetres wide.
    Melt the butter in a small saucepan.
    Brush the strips of filo with butter and then place a second layer on top. Brush with butter again.

    Place a spoonful of the mix onto the pastry and fold the bottom side over on a 45' angle to meet one side of the pastry strip, this should form a 2 sided triangle. Fold the 2nd side over the opposite side creating a pocket of filling in a 3 sided triangle. Repeat the folds to give 2 layers, seal the last fold by brushing the samosa with a little more butter. Repeat the process until all of the mix is used.

    Place the samosa onto a baking sheet and cook for 15 minutes until golden brown and crispy.

  • 3. FOR THE DIP

    Finely dice the green chilli and roughly chop the coriander leaves.

    Mix into the yogurt with the cumin. Season with salt.

    Serve the samosas as a starter or side dish with a bowl of the dip.

Chef's tip

«Vary the flavours and vegetables in these samosas by making a dry mashed potato and adding different spices and small vegetables like peas, beans, diced carrot and courgettes.»

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