Samosa Recipe

Samosas are India's most beloved snack: shatteringly crisp pastry wrapped around a warmly spiced potato and pea filling. With chutney on the side, they are impossible to stop eating.

Prep time

30 mins

Cook time

30 mins

Total time

60 mins

Servings

4 servings

Calories

380

Ingredients

• 250 g plain flour
• 60 g ghee or oil
• 1/2 tsp ajwain (carom seeds)
• 4 potatoes, boiled and cubed
• 100 g peas
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp ground coriander
• 1/2 tsp chilli powder
• 1 green chilli, chopped
• Fresh coriander, chopped
• Salt to taste
• Oil, for frying

Instructions

1. Rub the ghee into the flour with ajwain and salt until breadcrumb-like, add water gradually and knead into a firm dough; rest 30 minutes.
2. Fry the cumin seeds, add potatoes, peas, spices, chilli and coriander, and mash lightly; cool the filling.
3. Roll the dough into ovals, cut in half, form cones, fill and seal the edges firmly with water.
4. Fry on medium-low heat for 10-12 minutes until deep golden and crisp, turning occasionally.
5. Drain and serve hot with mint or tamarind chutney.
6. Plate Samosa nicely, garnish as you like, and serve fresh.

Pro tips

• A firm dough and low frying temperature give the classic crisp shell.
• Seal the cones well or the filling will leak into the oil.
• Let the filling cool fully before shaping.

Frequently asked questions