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Le Chaudron recipe
Samosa légumes épicés
Spiced vegetable samosas
⏱ 55 minServes 4Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
12 sheetsbrick pastry
300 g (11 oz)potatoes, finely diced
100 g (3½ oz)peas
2 tbspgaram masala
1piece of ginger (3 cm / 1 in), grated
1onion, sliced
- 12 sheets brick pastry
- 300 g (11 oz) potatoes, finely diced
- 100 g (3½ oz) peas
- 2 tbsp garam masala
- 1 piece of ginger (3 cm / 1 in), grated
- 1 onion, sliced
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Boil the potatoes for 10 minutes until just tender.
- Cook the onion, ginger and garam masala for 5 minutes.
- Add the potatoes and peas and roughly mash.
- Fold each sheet into a triangle around a spoonful of filling, sealing well.
- Heat the oil to 170°C (340°F) in a deep saucepan.
- Fry for 4 minutes until golden, drain on paper towels and serve hot.
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