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Squash samosas with mint and coriander yogurt sauce
Squash samosas with mint and coriander yogurt sauce

Squash samosas with mint and coriander yogurt sauce

Preparation 40 min
Cooking time 30 min
Servings 12



  • 400 ml (1 2/3 cups) all-purpose flour + a little bit to roll out the dough
  • 7 ml (1/2 tbsp) salt
  • 15 ml (1 tbsp) vegetable oil
  • 90 ml (6 tbsp) lukewarm water


  • 30 ml (2 tbsp) vegetable oil
  • 2 medium onions, chopped
  • 500 ml (2 cups) butternut squash, peeled and diced
  • 3 garlic cloves, chopped
  • 10 ml (2 tsp) ground coriander seeds
  • 5 ml (1 tsp) ground cumin
  • 2 ml (1/2 tsp) garam masala
  • 2 pinches of Cayenne pepper
  • 250 ml (1 cup) frozen peas
  • Salt and freshly ground black pepper


  • 45 ml (3 tbsp) 10% yogurt (Mediterranean)
  • 30 ml (2 tbsp) ground coriander seeds
  • 30 ml (2 tbsp) dried mint
  • 30 ml (2 tbsp) ground almonds
  • Grated zest and juice of 1 lime
  • Salt and freshly ground black pepper


  • Frying oil (peanut or grapeseed oil)



  1. In a bowl, mix together the flour and salt. Make a well in the centre.
  2. Pour the oil and water into the well.
  3. Mix liquid and dry ingredients with your hands and knead the resulting dough for 5 to 7 minutes until elastic.
  4. Cover with plastic wrap and set aside to rest on the countertop while making the stuffing.


  1. In a skillet, heat the oil over medium heat.
  2. Sauté the onions for about 8 minutes or until they turn golden brown.
  3. Add the diced squash and cook for 10 minutes.
  4. Add the garlic and spices. Cook for 2 minutes.
  5. Remove from the heat and add the peas. Season with salt and pepper.
  6. Set aside to cool.


  1. Mix together all the ingredients in the blender and process until smooth. Set aside in the refrigerator.

Making the samosas:

  1. Divide the dough into 6 equal parts. With your hands, shape each part into a ball.  
  2. Roll out the balls of dough in 3 mm (1/8 in.) thick circles.
  3. Cut each circle in half.  
  4. With a finger, spread a bit of water on the straight edge of one of the half-circles.
  5. Fold the dough over, sealing that side to obtain a small cone.
  6. Use a teaspoon to insert stuffing. Pinch to seal.
  7. Place the samosa on a baking sheet and repeat the operation.


  1. Heat the deep fryer to 190°C (375°F).
  2. Fry 4 samosas at a time for 2 to 3 minutes, or until they are golden brown.
  3. Serve hot with the sauce.


Before the frying step, you may freeze the samosas. This fantastic appetizer will impress any unexpected guests!

Availability in stores