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“Vegetable samosa filling in a hollowed out crispy jacket potato.”
2hrs 20mins

Ingredients Nutrition


  1. Scrub the potatoes, prick with a fork and bake in an oven at 200 degC for around 90 minutes. Let them cool. Cut them in half longways and scoop out the white potato and chop roughly into around 5mm pieces. Keep aside.
  2. Heat the oil and fry the chopped onion until golden brown. Add the peas, grated ginger, chilies and water and simmer slowly until the peas are cooked.
  3. Add the chopped potatoes, salt, ground coriander seeds, ground roasted cumin seeds, garam masala, chili powder and lemon juice. Stir well and cook for 5 minutes stirring to prevent the mixture burning. Mix in the fresh coriander and leave to cool.
  4. Fill the potato skins with the samosa mixture (You may wish to deep fry the potato skins prior to filling).
  5. Grill the potatoes until the filling starts to brown. Garnish with a spoon of plain yoghurt and a sprig of fresh coriander.

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