Samosas
Savory pastries filled with spiced potatoes and peas, seasoned with fresh ginger and coriander, encased in a crisp, homemade dough. Serves 12.
TOTAL TIME
1 hr 24 min
ACTIVE TIME
1 hr 21 min
QUANTITY
6 balls · ~4 l
DIFFICULTY
Trivial
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/17
Tools0/25
Ingredients0/17 gathered · 12 servings
300g
2tsp
1tsp
1,090ml
as needed600g
20g
3clove
2piece
1piece
1tsp
1.5tsp
1tsp
1tsp
0.5tsp
150g
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 2tsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 1,090ml | — | — | |
| 5 | | as needed | — | — | |
| 6 | 600g | — | — | ||
| 7 | | 20g | — | — | |
| 8 | | 3clove | — | — | |
| 9 | | 2piece | — | — | |
| 10 | | 1piece | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 1.5tsp | — | — | |
| 13 | | 1tsp | — | — | |
| 14 | | 1tsp | — | — | |
| 15 | | 0.5tsp | — | — | |
| 16 | | 150g | — | — | |
| 17 | | 15g | — | — |
Tools28 items
Serveware1 item
Procedure73 steps
1 of 73
Put the flour in the large mixing bowl.
Plain flour · 300 g
⏱ 5s
ResultPlain flour2 of 73
Add 1 teaspoon of the salt.
Salt · 1 tsp⏱ 5s
ResultPlain flour and salt3 of 73
Add the ajwain, rubbing it between your palms as it falls.
Ajwain · 1 tsp⏱ 5s
ResultFlour and ajwain4 of 73
Pour in 60 ml of the oil.
Vegetable oil · 60 ml⏱ 10s
ResultFlour and oil5 of 73
Rub it in until the flour holds together when squeezed.
⏱ 2 min
ResultOily crumbs6 of 73
Add the 90 ml of water a little at a time.
Water · 90 ml⏱ 20s
ResultSamosa dough ingredients7 of 73
Knead into a firm, smooth dough.
⏱ 3 min
ResultFirm samosa dough8 of 73
Cover with the tea towel.
⏱ 10s
9 of 73
Rest for at least 30 minutes while you make the filling.
⏱ 30 min
ResultRested samosa dough10 of 73
Meanwhile, lay the potatoes on the chopping board.
Maris Piper · 600 g
⏱ 5s
ResultMaris piper14 of 73
Cover with 1.5 litres of cold water.
Water · 1,500 ml
⏱ 15s
ResultPotatoes in water15 of 73
Bring to the boil.
⏱ 6 min
ResultBoiling potatoes16 of 73
Simmer for about 8 minutes, until a knife slides in easily.
⏱ 8 min
ResultCooked potatoes19 of 73
Lay the ginger on the board.
Fresh ginger · 20 g⏱ 5s
ResultFresh ginger20 of 73
Scrape off the skin with the edge of the spoon.
⏱ 40s
ResultPeeled fresh ginger22 of 73
Lay the garlic cloves on the chopping board.
Garlic · 3 clove⏱ 5s
ResultGarlic23 of 73
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves26 of 73
Lay the chillies on the board.
Green chilli · 2 piece⏱ 5s
ResultGreen chilli29 of 73
Lay the onion on the chopping board.
Yellow onion · 1 piece⏱ 5s
ResultYellow onion30 of 73
Cut it in half through the root and peel off the skin.
⏱ 30s
ResultPeeled onion halves33 of 73
Pour 30 ml of the oil into the large frying pan.
Vegetable oil · 30 ml
⏱ 5s
ResultVegetable oil34 of 73
Heat over a medium heat.
⏱ 1 min
ResultHot oil35 of 73
Add the cumin seeds and let them sizzle for 30 seconds.
Cumin seeds · 1 tsp⏱ 30s
ResultSizzling cumin37 of 73
Cook for about 5 minutes, until soft.
⏱ 5 min
ResultSoft onion38 of 73
Add the ginger, garlic and chilli.
⏱ 5s
ResultOnion and aromatics39 of 73
Stir for a minute, until fragrant.
⏱ 1 min
ResultFragrant base40 of 73
Add the ground coriander.
Ground coriander · 1.5 tsp⏱ 5s
ResultBase with coriander41 of 73
Add the garam masala.
Garam masala · 1 tsp⏱ 5s
ResultBase with garam masala42 of 73
Add the amchur.
Amchur · 1 tsp⏱ 5s
ResultBase with amchur43 of 73
Add the turmeric.
Turmeric · 0.5 tsp⏱ 5s
ResultSpiced base45 of 73
Add the peas.
Frozen peas · 150 g⏱ 10s
ResultPotatoes and peas46 of 73
Add the rest of the salt.
Salt · 1 tsp⏱ 5s
ResultSalted filling47 of 73
Fold everything together over the heat for 2 minutes, lightly crushing some of the potato.
⏱ 2 min
ResultHot samosa filling48 of 73
Take the pan off the heat and spoon the filling into the large bowl.
⏱ 15s
ResultHot samosa filling49 of 73
Leave to cool for 20 minutes.
⏱ 20 min
ResultCool filling50 of 73
Lay the coriander on the board.
Coriander leaves · 15 g⏱ 5s
ResultCoriander leaves54 of 73
Lift off the towel and divide the dough into 6 balls.
Into 6 equal portions
⏱ 1 min
Result6 dough balls56 of 73
Roll each into an oval about 15 × 20 cm.
⏱ 5 min
ResultRolled ovals57 of 73
Cut each oval in half across the middle.
⏱ 40s
Result12 semicircles59 of 73
Put 2 tablespoons of water in a small bowl for sealing.
Water · 2 tbsp
⏱ 5s
ResultWater60 of 73
Brush the straight edge of each semicircle with water.
⏱ 40s
ResultDampened semicirclesused in step 6361 of 73
Fold each into a cone, overlapping the wet edges and pressing to seal.
⏱ 3 min
ResultPastry cones62 of 73
Fill each cone with filling, leaving 1 cm clear at the top.
⏱ 3 min
ResultFilled cones63 of 73
Dampen the open edge with the rest of the water.
⏱ 40s
ResultFilled cones ready to seal65 of 73
Pour 1 litre of oil into the large deep saucepan; it should come no more than a third of the way up.
Vegetable oil · 1,000 ml
⏱ 20s
ResultVegetable oil66 of 73
Heat over a medium heat until it reads 160 °C.
⏱ 8 min
ResultHot oil68 of 73
Fry for 8–10 minutes, turning now and then, until deep golden and blistered.
⏱ 9 min
ResultFirst fried samosas71 of 73
Fry them the same way.
⏱ 9 min
ResultSecond fried samosas73 of 73
Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.
⏱ 10s
Total Time1 hr 24 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Put the flour in the large mixing bowl.⏱ 5sResultPlain flour |
| 2 | 1 tsp | | Add 1 teaspoon of the salt.⏱ 5sResultPlain flour and salt |
| 3 | 1 tsp | | Add the ajwain, rubbing it between your palms as it falls.⏱ 5sResultFlour and ajwain |
| 4 | 60 ml | | Pour in 60 ml of the oil.⏱ 10sResultFlour and oil |
| 5 | — | | Rub it in until the flour holds together when squeezed.⏱ 2 minResultOily crumbs |
| 6 | 90 ml | | Add the 90 ml of water a little at a time.⏱ 20sResultSamosa dough ingredients |
| 7 | — | | Knead into a firm, smooth dough.⏱ 3 minResultFirm samosa dough |
| 8 | — | | Cover with the tea towel.⏱ 10s |
| 9 | — | | Rest for at least 30 minutes while you make the filling.⏱ 30 minResultRested samosa dough |
| 10 | 600 g | | Meanwhile, lay the potatoes on the chopping board.⏱ 5sResultMaris piper |
| 11 | Maris piperstep 10 |  | Peel the maris piper⏱ 3 minResultPeeled potato |
| 12 | Peeled potatostep 11 | | Cut them into 1 cm dice.⏱ 3 minResultDiced potatoes |
| 13 | Diced potatoesstep 12 | | Put them in the medium saucepan.⏱ 10sResultDiced potatoes |
| 14 | 1,500 ml | | Cover with 1.5 litres of cold water.⏱ 15sResultPotatoes in water |
| 15 | — | | Bring to the boil.⏱ 6 minResultBoiling potatoes |
| 16 | — | | Simmer for about 8 minutes, until a knife slides in easily.⏱ 8 minResultCooked potatoes |
| 17 | Cooked potatoesstep 16 |  | Drain in the colander.⏱ 20sResultDrained potatoesused in step 44 |
| 18 | Drained potatoesstep 17 | | Pour away the water.⏱ 5s |
| 19 | 20 g | | Lay the ginger on the board.⏱ 5sResultFresh ginger |
| 20 | Fresh gingerstep 19 | | Scrape off the skin with the edge of the spoon.⏱ 40sResultPeeled fresh ginger |
| 21 | Peeled fresh gingerstep 20 |  | Grate it finely into the small bowl.⏱ 40sResultGrated ginger |
| 22 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 23 | Garlicstep 22 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 24 | Peeled garlic clovesstep 23 | | Chop the garlic very finely.⏱ 45sResultFinely minced garlic |
| 25 | Finely minced garlicstep 24 | | Add the garlic to the ginger.⏱ 5sResultGinger and garlic |
| 26 | 2 piece | | Lay the chillies on the board.⏱ 5sResultGreen chilli |
| 27 | Green chillistep 26 | | Chop them finely.⏱ 30sResultFinely chopped green chilli |
| 28 | Finely chopped green chillistep 27 | | Add them to the bowl.⏱ 5sResultGinger, garlic and chilliused in step 38 |
| 29 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultYellow onion |
| 30 | Yellow onionstep 29 | | Cut it in half through the root and peel off the skin.⏱ 30sResultPeeled onion halves |
| 31 | Peeled onion halvesstep 30 | | Dice it finely.⏱ 1 min 30sResultDiced onion |
| 32 | Diced onionstep 31 | | Put the onion in the small bowl.⏱ 5sResultDiced onionused in step 36 |
| 33 | 30 ml | | Pour 30 ml of the oil into the large frying pan.⏱ 5sResultVegetable oil |
| 34 | — | | Heat over a medium heat.⏱ 1 minResultHot oil |
| 35 | 1 tsp | | Add the cumin seeds and let them sizzle for 30 seconds.⏱ 30sResultSizzling cumin |
| 36 | Diced onionstep 32 | | Add the onion.⏱ 5sResultCumin and onion |
| 37 | — | | Cook for about 5 minutes, until soft.⏱ 5 minResultSoft onion |
| 38 | Ginger, garlic and chillistep 28 | | Add the ginger, garlic and chilli.⏱ 5sResultOnion and aromatics |
| 39 | — | | Stir for a minute, until fragrant.⏱ 1 minResultFragrant base |
| 40 | 1.5 tsp | | Add the ground coriander.⏱ 5sResultBase with coriander |
| 41 | 1 tsp | | Add the garam masala.⏱ 5sResultBase with garam masala |
| 42 | 1 tsp | | Add the amchur.⏱ 5sResultBase with amchur |
| 43 | 0.5 tsp | | Add the turmeric.⏱ 5sResultSpiced base |
| 44 | Drained potatoesstep 17 | | Add the potatoes.⏱ 10sResultPotatoes in spiced base |
| 45 | 150 g | | Add the peas.⏱ 10sResultPotatoes and peas |
| 46 | 1 tsp | | Add the rest of the salt.⏱ 5sResultSalted filling |
| 47 | — | | Fold everything together over the heat for 2 minutes, lightly crushing some of the potato.⏱ 2 minResultHot samosa filling |
| 48 | Hot samosa fillingstep 47 | | Take the pan off the heat and spoon the filling into the large bowl.⏱ 15sResultHot samosa filling |
| 49 | — | | Leave to cool for 20 minutes.⏱ 20 minResultCool filling |
| 50 | 15 g | | Lay the coriander on the board.⏱ 5sResultCoriander leaves |
| 51 | Coriander leavesstep 50 | | Chop it finely.⏱ 30sResultChopped coriander |
| 52 | Chopped corianderstep 51 | | Add it to the filling.⏱ 5sResultFilling with coriander |
| 53 | — | | Stir it through.⏱ 20sResultSamosa fillingused in step 62 |
| 54 | — | | Lift off the towel and divide the dough into 6 balls. → Into 6 equal portions⏱ 1 minResult6 dough balls |
| 55 | 6 dough ballsstep 54 | | Put the balls on the counter.⏱ 10sResult6 dough balls |
| 56 | — | | Roll each into an oval about 15 × 20 cm.⏱ 5 minResultRolled ovals |
| 57 | — | | Cut each oval in half across the middle.⏱ 40sResult12 semicircles |
| 58 | 12 semicirclesstep 57 | Lay the semicircles on the tray.⏱ 40sResult12 semicircles | |
| 59 | 2 tbsp | | Put 2 tablespoons of water in a small bowl for sealing.⏱ 5sResultWater |
| 60 | Waterstep 59 | | Brush the straight edge of each semicircle with water.⏱ 40sResultDampened semicirclesused in step 63 |
| 61 | — | Fold each into a cone, overlapping the wet edges and pressing to seal.⏱ 3 minResultPastry cones | |
| 62 | Samosa fillingstep 53 | | Fill each cone with filling, leaving 1 cm clear at the top.⏱ 3 minResultFilled cones |
| 63 | Dampened semicirclesstep 60 | | Dampen the open edge with the rest of the water.⏱ 40sResultFilled cones ready to seal |
| Filled conesstep 62 | |||
| 64 | — | Pinch the top closed firmly so no filling shows.⏱ 2 minResult12 samosasused in step 67 | |
| 65 | 1,000 ml | | Pour 1 litre of oil into the large deep saucepan; it should come no more than a third of the way up.⏱ 20sResultVegetable oil |
| 66 | — | | Heat over a medium heat until it reads 160 °C.⏱ 8 minResultHot oil |
| 67 | 12 samosasstep 64 | | Lower in 6 samosas.⏱ 30sResultFirst samosas frying |
| 68 | — | | Fry for 8–10 minutes, turning now and then, until deep golden and blistered.⏱ 9 minResultFirst fried samosas |
| 69 | First fried samosasstep 68 |  | Lift them onto the wire rack.⏱ 20sResultFirst fried samosas |
| 70 | First fried samosasstep 69 | | Lower in the rest.⏱ 30sResultSecond samosas frying |
| 71 | — | | Fry them the same way.⏱ 9 minResultSecond fried samosas |
| 72 | Second fried samosasstep 71 | | Lift them onto the rack and turn off the heat.⏱ 20sResultUsed frying oilused in step 74 |
| 73 | Used frying oilstep 72 | | Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.⏱ 10s |
| Total Time | 1 hr 24 min | ||
Serving
- Pile the samosas on the serving plate and serve warm.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 281kcal | |
| 5g | |
| 15g | |
| 2g | |
| 32g | |
| 2g | |
| 3g | |
| 406mg |
Ingredients0/17
Tools0/25
Recipe
Samosas
Savory pastries filled with spiced potatoes and peas, seasoned with fresh ginger and coriander, encased in a crisp, homemade dough. Serves 12.
What you’ll doYou will rub oil into an ajwain-scented flour and knead a firm dough, then rest it while you boil diced potatoes and fry cumin, onion, ginger, garlic, chilli and ground spices. Fold in the potatoes, peas and fresh coriander and let the filling cool. Roll the dough into ovals, cut them in half, shape cones, fill and seal them, then deep-fry in two batches at 160 °C until deep golden and blistered.
Serves12
Total1 hr 24 min
LevelMedium
Ingredients
- Plain flour300 g
- Salt2 tsp
- Ajwain1 tsp
- Vegetable oil1,090 ml
- Wateras needed
- Maris Piper600 g
- Fresh ginger20 g
- Garlic3 clove
- Green chilli2 piece
- Yellow onion1 piece
- Cumin seeds1 tsp
- Ground coriander1.5 tsp
- Garam masala1 tsp
- Amchur1 tsp
- Turmeric0.5 tsp
- Frozen peas150 g
- Coriander leaves15 g
Tools
Kitchen counterSpoonServing plateRolling pinGinger bowl (small bowl)Onion bowl (small bowl)Water bowl (small bowl)Large mixing bowlTea towelLarge frying panPastry brushChef's knifeMicroplane zesterWire rackLarge bowlSlotted spoonWooden spoonColanderParing knifeGraterCooking thermometerTrayPeelerLarge deep saucepanMedium saucepanKitchen paperChopping boardThermometer
Method
1
Put the flour in the large mixing bowl.
5sLarge mixing bowlPlain flour · 300 g
2
Add 1 teaspoon of the salt.
5sLarge mixing bowlSalt · 1 tsp
3
Add the ajwain, rubbing it between your palms as it falls.
5sLarge mixing bowlAjwain · 1 tsp
4
Pour in 60 ml of the oil.
10sLarge mixing bowlVegetable oil · 60 ml
5
Rub it in until the flour holds together when squeezed.
2 minLarge mixing bowl
6
Add the 90 ml of water a little at a time.
20sLarge mixing bowlWater · 90 ml
7
Knead into a firm, smooth dough.
3 minLarge mixing bowl
8
Cover with the tea towel.
10sLarge mixing bowl, Tea towel
9
Rest for at least 30 minutes while you make the filling.
30 minLarge mixing bowl
10
Meanwhile, lay the potatoes on the chopping board.
5sChopping boardMaris Piper · 600 g
11
Peel the maris piper
3 minChopping board, PeelerMaris piper · step 10
12
Cut them into 1 cm dice.
3 minChopping board, Chefs knifePeeled potato · step 11
13
Put them in the medium saucepan.
10sMedium saucepanDiced potatoes · step 12
14
Cover with 1.5 litres of cold water.
15sMedium saucepanWater · 1,500 ml
15
Bring to the boil.
6 minMedium saucepan
16
Simmer for about 8 minutes, until a knife slides in easily.
8 minMedium saucepan, Paring knife
17
Drain in the colander.
Result · Drained potatoes · used in step 44
20sColanderCooked potatoes · step 16
18
Pour away the water.
5sMedium saucepanDrained potatoes · step 17
19
Lay the ginger on the board.
5sChopping boardFresh ginger · 20 g
20
Scrape off the skin with the edge of the spoon.
40sChopping board, Chefs knifeFresh ginger · step 19
21
Grate it finely into the small bowl.
40sGinger bowl (small bowl), GraterPeeled fresh ginger · step 20
22
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic · 3 clove
23
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic · step 22
24
Chop the garlic very finely.
45sChopping board, Chefs knifePeeled garlic cloves · step 23
25
Add the garlic to the ginger.
5sGinger bowl (small bowl)Finely minced garlic · step 24
26
Lay the chillies on the board.
5sChopping boardGreen chilli · 2 piece
27
Chop them finely.
30sChopping board, Chefs knifeGreen chilli · step 26
28
Add them to the bowl.
Result · Ginger, garlic and chilli · used in step 38
5sGinger bowl (small bowl)Finely chopped green chilli · step 27
29
Lay the onion on the chopping board.
5sChopping boardYellow onion · 1 piece
30
Cut it in half through the root and peel off the skin.
30sChopping board, Chefs knifeYellow onion · step 29
31
Dice it finely.
1 min 30sChopping board, Chefs knifePeeled onion halves · step 30
32
Put the onion in the small bowl.
Result · Diced onion · used in step 36
5sOnion bowl (small bowl)Diced onion · step 31
33
Pour 30 ml of the oil into the large frying pan.
5sLarge frying panVegetable oil · 30 ml
34
Heat over a medium heat.
1 minLarge frying pan
35
Add the cumin seeds and let them sizzle for 30 seconds.
30sLarge frying panCumin seeds · 1 tsp
36
Add the onion.
5sLarge frying panDiced onion · step 32
37
Cook for about 5 minutes, until soft.
5 minLarge frying pan, Wooden spoon
38
Add the ginger, garlic and chilli.
5sLarge frying panGinger, garlic and chilli · step 28
39
Stir for a minute, until fragrant.
1 minLarge frying pan, Wooden spoon
40
Add the ground coriander.
5sLarge frying panGround coriander · 1.5 tsp
41
Add the garam masala.
5sLarge frying panGaram masala · 1 tsp
42
Add the amchur.
5sLarge frying panAmchur · 1 tsp
43
Add the turmeric.
5sLarge frying panTurmeric · 0.5 tsp
44
Add the potatoes.
10sLarge frying panDrained potatoes · step 17
45
Add the peas.
10sLarge frying panFrozen peas · 150 g
46
Add the rest of the salt.
5sLarge frying panSalt · 1 tsp
47
Fold everything together over the heat for 2 minutes, lightly crushing some of the potato.
2 minLarge frying pan, Wooden spoon
48
Take the pan off the heat and spoon the filling into the large bowl.
15sLarge bowlHot samosa filling · step 47
49
Leave to cool for 20 minutes.
20 minLarge bowl
50
Lay the coriander on the board.
5sChopping boardCoriander leaves · 15 g
51
Chop it finely.
30sChopping board, Chefs knifeCoriander leaves · step 50
52
Add it to the filling.
5sLarge bowlChopped coriander · step 51
53
Stir it through.
Result · Samosa filling · used in step 62
20sLarge bowl, Spoon
54
Lift off the towel and divide the dough into 6 balls. → Into 6 equal portions
1 minLarge mixing bowl, Tea towel
55
Put the balls on the counter.
10sKitchen counter6 dough balls · step 54
56
Roll each into an oval about 15 × 20 cm.
5 minKitchen counter, Rolling pin
57
Cut each oval in half across the middle.
40sKitchen counter, Chefs knife
58
Lay the semicircles on the tray.
40sTray12 semicircles · step 57
59
Put 2 tablespoons of water in a small bowl for sealing.
5sWater bowl (small bowl)Water · 2 tbsp
60
Brush the straight edge of each semicircle with water.
Result · Dampened semicircles · used in step 63
40sTray, Pastry brushWater · step 59
61
Fold each into a cone, overlapping the wet edges and pressing to seal.
3 minTray
62
Fill each cone with filling, leaving 1 cm clear at the top.
3 minTray, SpoonSamosa filling · step 53
63
Dampen the open edge with the rest of the water.
40sTray, Pastry brushDampened semicircles · step 60Filled cones · step 62
64
Pinch the top closed firmly so no filling shows.
Result · 12 samosas · used in step 67
2 minTray
65
Pour 1 litre of oil into the large deep saucepan; it should come no more than a third of the way up.
20sLarge deep saucepanVegetable oil · 1,000 ml
66
Heat over a medium heat until it reads 160 °C.
8 minLarge deep saucepan, Thermometer
67
Lower in 6 samosas.
30sLarge deep saucepan, Slotted spoon12 samosas · step 64
68
Fry for 8–10 minutes, turning now and then, until deep golden and blistered.
9 minLarge deep saucepan, Slotted spoon
69
Lift them onto the wire rack.
20sWire rack, Slotted spoonFirst fried samosas · step 68
70
Lower in the rest.
30sLarge deep saucepan, Slotted spoonFirst fried samosas · step 69
71
Fry them the same way.
9 minLarge deep saucepan, Slotted spoon
72
Lift them onto the rack and turn off the heat.
Result · Used frying oil · used in step 74
20sWire rack, Slotted spoonSecond fried samosas · step 71
73
Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.
10sLarge deep saucepanUsed frying oil · step 72
74
Pile the samosas on the serving plate and serve warm.
Result · Used frying oil
20sServing plateUsed frying oil · step 72
Printed 6 October 2026