Vegetable Samosas

Ingredients

• For the pastry: 2 cups plain flour, 4 tbsp oil, pinch of salt, water
• For the filling: 3 potatoes boiled and diced, 1/2 cup peas, 1 tsp cumin seeds, 1 tsp coriander powder, 1/2 tsp garam masala, 1 chopped green chilli, fresh coriander, salt
• Oil for frying

Instructions

1. Rub the oil into the flour and salt until it resembles breadcrumbs, then add water to make a firm dough; rest 20 minutes.
2. For the filling, heat a little oil with the cumin seeds, then add the peas, potatoes, spices and salt; mash lightly and stir in coriander.
3. Divide the dough into balls and roll each into a thin oval; cut in half.
4. Form each half-circle into a cone, fill with potato, brush the edges with water and seal.
5. Fry in medium-hot oil until deep golden, then drain on paper.

Serving suggestions

• Serve hot with tamarind or mint chutney.

Storage & reheating

Best fresh; uncooked samosas freeze well and fry directly from frozen.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions