Vegetable Samosa

Mouth watering Indian starter, popular all over the world. You can experiment with different vegetables for the filling…

Ingredients (for 2)

  • 1 cup wheat flour
  • 2 medium potatoes
  • 1/3 cup peas
  • 1/2 tsp garam masala powder
  • 2 tbsp fresh coriander / cilantro
  • 1/2 tsp chili powder
  • 1 tsp ginger
  • a pinch of salt
  • 1 tbsp vegetable oil
  • water
  • oil for frying


  • Mix the flour with salt, oil and water (add in small quantities) with your fingers until blended
  • Knead well to make a soft dough, cover and put aside for 1 hour
  • In the meantime boil the potatoes and the peas in salted water
  • Cooking time for potatoes varies depending on potato size, but you can expect about half an hour (use a fork to test softness)
  • Peas should be cooked until crisp, which is about 8-10 minutes boiling time (alternatively you could use canned peas and skip this step)
  • Drain the potatoes, allow them to cool, peel and mash them in a large bowl
  • Add a pinch of salt, the peas, chili powder, ginger (grated), fresh coriander and garam masala and mix well
  • Cut the dough into pieces and roll them out into discs, roughly the size of pancakes
  • Cut the discs in two and fold them to form cones
  • Fill the cones with the potato filling and seal the upper side (a few drops of water will help seal the cones)
  • Heat the oil in a skillet and deep fry the samosa over medium heat until golden brown, which is approximately 4-5 minutes
  • Drain the excess oil and serve hot

Best Served With

Chutneys and green salad leaves