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Oven-Baked Samosas with Mint-Cilantro Dipping Sauce

Serves 4


  • Salt
  • 1 large potato (about 1/2 pound, use 2 potatoes, if needed), peeled and diced
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 small onion, finely chopped
  • 1/2 jalapeño pepper, seeds and stem removed, finely chopped
  • 2 teaspoons fresh ginger (about a half-inch piece), grated
  • 1 clove garlic, chopped
  • 1/2 teaspoon coriander seeds
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon cinnamon
  • Freshly ground black pepper
  • 1 plum tomato, seeded and finely chopped
  • 1/4 cup frozen peas, thawed
  • 2 tablespoons (about a palmful) fresh cilantro, chopped
  • 1/4 cup vegetable stock (a little more or a little less to loosen filling)
  • 1 package store-bought pie crust, uncooked (2 9-inch rounds)
  • 1 egg, beaten with a splash of water

For the Mint-Cilantro Dipping Sauce:

  • 3-4 cloves garlic
  • 1 1-inch piece ginger
  • 1 bunch fresh mint, leaves removed from stems
  • 1 bunch fresh cilantro, leaves removed from stems
  • 1 jalapeño pepper, seeds and stem removed
  • 1 teaspoon sugar
  • Salt
  • Juice of 2 limes
  • 1 tablespoon water
  • 1 tablespoon extra virgin olive oil (EVOO)


  1. Pre-heat the oven to 400°F.
  2. Cook the diced potato in a large saucepan of boiling, salted water until tender, about 3-5 minutes. Drain and reserve in the same pot you cooked it in.
  3. In a large skillet over medium-high heat, add the EVOO. Add the onion and cook until soft, about 3-4 minutes, then add the jalapeño, ginger, garlic, coriander seeds, curry powder, cumin, allspice, cinnamon, salt and freshly ground black pepper, then cook for about 2-3 minutes. Stir in the drained potatoes, tomato, peas, and cilantro and cook another minute. If the filling seems too thick, add a splash or two of vegetable stock. Remove from the heat and let cool.
  4. On a lightly floured surface, unroll both pie crusts. Cut each pie crust into eight equal wedges, like a pizza, so that you have 16 long wedges.
  5. Spoon 1 teaspoon of the potato filling onto the middle of each wedge. Brush the edges of the dough with egg wash and fold up, bringing the three points up to each other, then pinching at the seams to form a small pyramid. Brush the outside of each samosa with egg wash and transfer to a baking sheet. Bake for 15-20 minutes, until golden brown.
  6. While the samosas are in the oven, prepare the dipping sauce: place the garlic and ginger in a food processor and pulse until finely chopped. Add the mint, cilantro, jalapeño, sugar, salt and lime juice and puree until ground. Add water and EVOO; pulse to combine.
  7. Serve up the samosas with the dipping sauce alongside.