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Nisha’s delicious samosa tart 

Nisha’s turning the samosa on its head and transforming the flavours into a delicious Samosa Tart. It’s super simple - just a ready-rolled sheet of shop-bought puff pastry that Nisha tops with her spiced cauliflower and potato filling for a mouth-watering slice of heaven!

Samosa Tart

Recipe Taken From Meat Free Mowgli 

Serves: 4


For the Samosa Tart: 

2 tbsp vegetable oil

2 tsp panch phoron spice mix 

1 red onion, finely chopped

2.5cm/1 in piece of fresh ginger, peeled and finely chopped

150g/5oz cauliflower, chopped into small bite-size pieces

100g/3½ oz potato, peeled and chopped into 1cm/½ in cubes

½ tsp ground turmeric

1 tsp salt

½ tsp sugar

100g/ 3½ oz/ ⅔ cup frozen garden peas

1x ready-rolled puff pastry sheet

Small bunch of fresh coriander/cilantro, stems and leaves finely chopped

1 red chilli, finely sliced

Milk, for brushing

For the Green Chutney:  

1 small bunch of fresh coriander and stalks, roughly chopped 

1 small bunch of fresh mint 

¼ white onion

2cm/ ¾ piece of fresh root ginger, peeled

1 ¼ ground cumin 

1 tsp ground coriander 

Juice of ½ lemon 

½ tsp salt

3 tsp sugar 


1. Heat the oil in a medium non -stick saucepan that has a lid over a medium heat. When hot add the panch phoron spice mix and cook until the nuggets of fenugreek turn dark brown. Be careful not to burn, as it will taste bitter. Add the onions and cook until softened, then stir in the ginger.2. Add the chopped cauliflower and potato and stir to combine, then add the turmeric, salt and sugar. Add a splash of water; then cover with a lid and cook for 4-5 minutes, or until the vegetables have softened.

3. Stir in the peas, remove from the heat and leave until the mixture is completely cool.

4. Meanwhile, preheat the oven to 200°C/400°F/gas mark 6.

5. Unroll the pastry sheet and place on a lined baking sheet (you can use the paper the pastry came wrapped in for lining the sheet). Spread the cooled filling mixture over the surface of the pastry sheet, leaving a gap of about 2.5cm/lin around the edges. Sprinkle over the coriander and red chilli. To create a pretty effect, score the edges of the pastry sheet and brush with a little milk.

6. Bake for 20-25 minutes, or until the pastry is golden brown and crispy all over.

7. For the chutney, put all the ingredients except the salt into a blender and pulse until a smooth paste forms. Season with salt to your liking. The chutney will keep in the fridge for up to 3 days

8. Serve the samosa tart on its own or with chutney and salad.  

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Weekdays 10am-12:30pm