Vegetable samosas


I’m not sure how many vegetable samosas I’ve eaten in my life but it’s a fair few, but I’d never made them myself before. They make a great savoury snack and I’ll certainly be making them again especially as they’re not that easy to come by in Thailand.

So what do you need?

For the pastry

  • 400g plain (all purpose) flour
  • 4 tbsp. vegetable oil
  • a pinch of salt
  • 1 tsp turmeric powder
  • 1 tsp. nigella seeds (optional)
  • 180ml warm water

For the filling

  • 1 large potato (about 400g)
  • 1 carrot
  • 1 cup of peas
  • 1 medium onion
  • 2 cloves garlic
  • 2-3 tbs. vegetable oil
  • 1 tsp. cuminn seeds
  • 1 tsp. ground coriander
  • 1 tsp. turmeric
  • 1 tsp. mustard seeds
  • 1/2 tsp. chilli powder
  • a pinch or two of salt
  • a few fresh curry leaves (optional)
  • 300 – 400ml vegetable oil for frying

So what do you do?

Start by making the pastry. Put the dry ingredients in a bowl or mixer and add the oil and mix together. Then add most of the water and mix together, you want a soft dough so keep adding water until you get this. Then kneed the dough for about 5 minutes and cover with a tea towel.

Next peel and dice the potatoes and the carrot into small cubes and boil in salted water for about 8 minutes and then add the peas cook for another minute or so until the carrot seems cooked but still firm and drain. Meanwhile peel and chop the onion and fry in a large frying pan with the oil, crush the garlic and add it. Once the onion is soft add all the spices and fry them for a minute or so and then add the vegetables and mix everything together and allow to cool.

Separate the dough into 12 balls about the size of golf balls. Mix some flour and water to make a watery paste about a tbsp. of flour and 2-3 tbsp. water. Then start making the samosas. Roll out a ball of dough on a flowered surface until its thin and about 16-18cms across. Then cut the circle in half. Turn the flat side of the pastry towards you and with a  pastry brush moisten the rounded side with the flour paste. Put a pile of the filling in the middle of the pastry (about a heaped tbsp.) and the fold the right bottom of the pastry up to the middle of the rounded edge and then put some of the flour paste on the left hand side of the pastry and fold this up over the top to make a triangular parcel and ensure the edges are sealed. Place on a floured baking tray, covered with a tea towel, and continue making the rest of the samosas.


When you have finished making the samosas heat the oil up in a wok until very hot. You can test the heat with a small offcut of pastry it should start cooking and brown quickly. Then cook the samosas in batches of 3 or 4 at a time turning occasionally until they are golden brown. Drain them of oil and place on a wire rack while you cook the others. Best served fresh while warm with chutney.








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