Indian and Indian fusion foods are the best! I can’t get enough. Usually they’re pretty healthy, but one guilty pleasure of mine is not – samosas. Those fried little glorious Indian dumplings. So good. I was really craving them the other day, but I didn’t want to pig out on fried stuff, so I decided to make a low-cal “pie” version of this traditional Indian recipe. It hit the spot, so I wanted to share it with all of you!

It has a mix of garlicky onions with soft potatoes, peas, and carrots, all layered with a serious spice blend. There’s ginger and cinnamon and mustard and curry and cumin and chili and honey and black pepper. The combination is so tasty!

**I like spicy food, so I also mix in cayenne pepper, but feel free to omit this ingredient out for a milder dish. You can also double the crust recipe to do a crust on the bottom and top, I like it with just the top crust, but either is great!**



1 cup flour

1 teaspoon garlic powder

¼ teaspoon salt

2 tablespoons vegetable oil

6 tablespoons water


1 lb potatoes (peeled and cubed)

1 ½ tablespoons vegetable oil

1 medium onion (diced…a little over 1 cup)

1 carrot (diced…around ¾ cup)

4 garlic cloves (minced)

1 tablespoon yellow mustard seeds

½ tablespoon honey

2 teaspoons curry powder

1 teaspoon chili powder

1 teaspoon ground ginger

½ teaspoon cumin

1/8 teaspoon cinnamon

1/8 teaspoon cayenne pepper (optional)

1 cup vegetable broth

1 cup frozen peas

Salt and pepper to taste



Mix together the flour, garlic powder, and salt in a medium bowl. Mix in the vegetable oil until it is clumpy. Then add 1 tablespoon of water at a time (continuously mixing) until a ball of dough forms. Pat into a ball, cover bowl.


Bring a pot of water to a boil. Add a pinch of salt and the peeled/cubed potatoes. Cook for 10 minutes then drain. Briefly mash the potatoes, but kept it clumpy. Reserve.

In a skillet, heat the vegetable oil over medium heat. Add in the onion, carrots, and garlic. Cook for 3-5 minutes. Add in all the spices, a pinch of salt/pepper, and the honey. Mix to combine. Cook for around 1 minute before adding in the vegetable broth and frozen peas. Turn off heat. Mix into the potatoes.


Preheat oven to 375 degrees Fahrenheit.

Evenly spread the filling into a prepared 9 inch pie pan.

Roll out the crust to a thin layer, then put on top of the filling. Using your fingers, crimp the edges and push down so it’s laying right on the filling with no gaps. Cut an “x” into the center. Brush with water, milk, or egg (to make it brown in the oven)

Insert into the oven and bake for 50-60 minutes. Cool slightly before serving.