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Veggie samosa squares recipe

Veggie samosa squares recipe

11 ratings

'Fasting from dawn to dusk during Ramadan makes the food shared each night extra important', says food blogger Anisa Karolia. Making these ahead of time and freezing them makes them a great option for breaking the fast during Ramadan. See method

  • Makes 20
  • Takes 1 hr plus cooling
  • 158 calories / serving
  • Freezable
  • Healthy
  • Vegetarian


  • 1 medium potato, peeled and diced
  • 1 tbsp sunflower or vegetable oil, plus 600ml for deep-frying
  • 1 onion, finely chopped
  • 300g frozen classic mixed vegetables
  • 1 tsp garlic paste
  • 1 tsp hot chilli powder
  • 2-3 bird’s-eye chillies, finely chopped
  • ½ tsp ground turmeric
  • ½ red pepper, finely diced
  • ½ green pepper, finely diced
  • 50g Cheddar, grated
  • 15g fresh coriander, chopped
  • 3 spring onions, finely chopped
  • 3 tbsp plain flour​
  • 8 sheets filo pastry
  • chilli sauce or ketchup, to serve (optional)
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    2g 10%
  • Sugars

    2g 2%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 10.7g Protein 2.2g Fibre 1.2g


  1. Parboil the potato in a saucepan of boiling water for 8-10 mins until tender. Meanwhile, heat 1 tbsp oil in a wok over a medium heat and fry the onion for 3 mins until translucent. Add the frozen mixed vegetables, garlic paste, chilli powder, fresh chillies (to taste) and turmeric. Cover and cook for 3-4 mins over a medium heat until the veg has softened.

  2. Drain the potato, then add to the wok with the peppers; cook for 3 mins, then remove from the heat. Set aside to cool completely. Once cool, sprinkle over the cheese, coriander and spring onions.

  3. Mix the flour with 5 tbsp water to make a paste. Cut each filo pastry sheet lengthways into 5 x 6.5cm wide strips, then cover with a damp tea towel to stop them drying out. Working with 2 strips at a time, place 1 strip on a clean work surface with the short edge facing you and brush the bottom of the strip with a little flour paste.

  4. Create an ‘L’ shape by placing the second strip horizontally on top of the flour paste; press together.

  5. Spoon 1½ tbsp vegetable mixture into the square where the strips are joined. Fold the bottom strip over the filling, then brush with flour paste. Fold over the second strip, press down to seal, then turn the parcel over and repeat this process, always adding a little flour paste between folds . Repeat to use all the pastry and you have a square samosa. Repeat until you’ve used up all the filo pastry and filling.

  6. Put 600ml oil in a large saucepan and place over a medium-high heat until it reaches 180°C or a cube of bread turns golden in 1 min. Fry the samosas in batches for 3 mins each side until golden. Drain on kitchen paper, then serve with chilli sauce or ketchup, if you like.

Freezing and defrosting guidelines

Freeze before frying. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Ramadan recipes

We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.

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