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sabzi (vegetarian) samosas

A spicy vegetarian filling consisting almost always of potatoes and sometimes other finely chopped veggies like cauliflower and peas are encased in a thick crusty pastry that is deep fried. Samosas can be made into a chaat dish (mashed up and sprinkled with sweet and sour chutneys, chopped raw onion, bhel [fried potato noodles] and lemon) or just enjoyed on their own with a side of tangy sauces. 

Samosas are without a doubt one of the most popular street foods across India and vary in shape, size and stuffing depending on which region of India you happen to be passing through. In the South of India they are made like crescents much like the Malaysian curry puffs.  In the North they are triangular like the Singharas in the product shot. In the Mogul and Nizam-influenced parts of India, the samosas are filled with spiced mince meat.

Our spice blend will make the filling for 24 large or 48 mini samosas that you can serve as entrees at a dinner party, as afterschool snacks for hungry kids or as munchies for long road trips. 

Click here to get started on making the all-important dough. If you are pressed for time, click here for our baked version using filo or puff pastry. We have you covered either way.

shopping list:

  • 1 teaspoon crushed garlic,
  • 2 teaspoons crushed ginger
  • 450 g cauliflower
  • 450 g potatoes
  • Pastry - your choice (Carly suggests 24 sheets of spring roll wrappers)
  • fresh coriander (optional).  You can follow our recipe to bake the samosas after making the filling.


  • oil
  • salt
  • sweet chilli or any other dipping sauce
Ingredients from nature's medicine chest: 100% spice  (no additives or preservatives)


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