Samosas are fried, triangle-shaped pastries stuffed with a spicy vegetable filling - in India they’re sold as tasty street snacks and are incredibly moreish!

They’re fantastic served at the start of the meal with a couple of chutneys to whet the appetite. This recipe is from The Spicery.


Makes eight samosas.

  • 1 medium onion - finely chopped
  • 2 cloves of garlic - finely chopped
  • 1 green chilli - seeds removed and finely chopped
  • 250g floury potatoes - peeled and chopped into 2cm
  • cubes
  • 250g plain flour plus extra for rolling
  • 100g peas
  • Oil for frying (vegetable oil or sunflower oil is best)
  • 2 tsp garam masala
  • ½ tsp turmeric
  • 1 tsp toasted cumin seeds


  • Boil the potatoes for 10 minutes or until just tender. Then drain and cool.
  • Fry the onion, garlic and green chilli in 1 tbsp oil for 5 minutes, or until soft.
  • Mix the flour, 2 tbsp oil, 100ml water and ½ tsp salt to form a stiff dough. Knead for a few minutes until smooth, then cover and leave to one side.
  • Roughly mash the potatoes then mix with the onion mixture, peas, toasted cumin seeds, garam masala, turmeric and salt until thoroughly combined.
  • Divide the samosa dough into 4 equal pieces.
  • Roll each piece into a ball then into a thin round about 15cm diameter and 3mm thick, then cut these in half to make 2 semicircles.
  • Take one of these semicircles of dough, and wet the straight edge with water. Then join by overlapping on to the other straight edge to make a triangle shaped cone, pinching to seal.
  • Fill the cone with a heaped tbsp of samosa filling. Then wet the top edges and pinch together to seal. Leave on a floured surface and repeat with the remaining semicircles.
  • Carefully heat 3cm oil in a frying pan. The oil is ready when you drop a small piece of the dough into the oil it sizzles and immediately floats to the surface.
  • Fry the samosas for a few minutes or until golden brown all over (you may need to do this in batches) then drain on kitchen paper.