Chilli Chocolate Vegan Samosas

Chilli Chocolate Vegan Samosas


I was inspired to create this for a competition where we were asked to use cacao in a creative way. My first thought was to make my grandmothers samosas with a chilli chocolate slant on them. (Mr B’s influence as two of his favourite flavour profiles). I wasn’t sure this would work, but I felt my grandma was urging me on, if only to see me make my first samosa

Well it did work and I’d encourage you to give it a try. It has some wonderfully deep, rich flavours from the garam masala and chilli, with an earthy tone from the cacao and smoked paprika

‘Creativity is the courage to let go of certainty’.

I didn’t want to let go of the certainty of my grandma’s recipe, but this competition pushed me out of my comfort zone and to something new in our relationship. A collaboration of sorts, a recipe created hand in hand, partly from heritage and partly from something new. Growth isn’t just a case of learning something new but about unlearning old limits too


  • 1 tsp. olive oil
  • 1 onion, chopped
  • 2 tsp. chilli powder (adapt to heat preference)
  • 1 tsp. smoked paprika
  • 1 tbsp. garam masala
  • 1 tsp. ground coriander
  • 1 tsp. cumin
  • 500g vegan mince
  • 20g cacao powder
  • 2 cloves garlic
  • 1 tsp. flour
  • 2 tbsp. water
  • 10 spring roll wrappers


  • Heat the olive oil, add the onion and fry till translucent, add garlic and fry for 30 seconds
  • Add spices for 30 seconds
  • Add vegan mince and stir till equally distributed
  • Cook down for 20 minutes
  • Taste and adjust for seasoning
  • Let cool
  • Mix the water and flour together to use as a glue for the samosa pastry
  • Fold, fill and seal (see picture for instructions)
  • Bake or fry and serve with a coriander dipping sauce

Processed with MOLDIV


Beetroot, Potato, Peanut Butter Tikki

Aloo Peanut Butter Tikkis

Beetroot, Potato, Peanut Butter Tikki

This recipe is a modern interpretation of the classic Aloo Tikki, also known as the potato tikki. The recipe is adapted from Chef Manish Mehrotra’s Indian Accent cookbook. His restaurant in New Delhi was recently named India’s best restaurant and his New York version is fast gaining in reputation.

When I first saw this recipe, I thought it seemed a little odd, but it really works. The tikki’s work with a full range of textures and tastes, from the sweetness of the beetroot to the creaminess of the potatoes, the saltiness and crunchy texture of the peanuts, heat and spice from the aromatics and garam masala and the subtle sweetness from the peanut butter.

My grandma used to make Aloo Tikki’s and we would love dipping them into her beautiful vibrant coriander (cilantro) and mint chutney (see older recipe), licking our fingers and the plate when we were done.

This one is for my Bigmama, my kitchen companion and inspiration.


  • 2 beetroots
  • 2 medium sized potatoes
  • 2 tsp. ghee/clarified butter
  • ½ tsp. cumin seeds/jeera
  • 1 tsp. minced ginger
  • ½ tsp. minced garlic
  • ½ tsp. minced green chillies
  • 1 tsp. garam masala
  • Salt, to taste
  • 1 tsp. crushed peanuts
  • 2 tbsp. peanut butter


  • Preheat the oven to 350f, wash the beetroot, wrap in foil and roast for c.30 minutes. Remove from the oven and when cooled, peel and grate
  • Boil the potatoes and when cooled, grate
  • Heat the ghee in a heavy bottomed pan, add the cumin seeds and allow to crackle, sauté the ginger, garlic and green chilli
  • Add the grated beetroot, cooking for 15-20 minutes until the water evaporates
  • Add grated potato, garam masala and cook for 5 minutes
  • Add salt to taste
  • Once cooked, transfer to a bowl and mix in crushed peanuts
  • Divide the mixture into 6 equal portions and roll into balls. Place the ball one at a time into the palm of your hand and make a small indentation. Fill with peanut butter and shape into a patty. Repeat with the balance of the patties
  • Put in the fridge, while clearing up, to firm
  • When ready to eat, grease a baking tray with coconut oil and bake or pan fry