Samosas on board with raita

Vegetable samosas

  • 1
  • 2
  • 3
  • 4
  • 5
(22 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins plus resting

More effort

Makes 24

Serve up these crisp vegetable samosas as a tasty starter or side dish with your favourite curry. They also make great buffet food for your next party

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per samosa

  • kcal105
  • fat7g
  • saturates1g
  • carbs10g
  • sugars1g
  • fibre1g
  • protein1g
  • salt0.43g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 1 potato (about 150g) finely diced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 carrot (about 100g) finely diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 100g frozen peas
  • 2 tsp curry powder or your own spices according to taste
  • 100ml vegetable stock

For the pastry

  • 225g plain flour
  • 2 tsp sea salt
  • 2 tbsp vegetable oil
  • 2l vegetable oil to deep fry

Method

  1. To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.

  2. To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.

  3. Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.

  4. Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.

  5. Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
melini
29th Oct, 2019
This recipe has become one of my most popular among friends. I actually did some changes and made them lighter. I don't fry them. Instead, I bake them at 180 C for 20 minutes. I also add a tsp of curry paste and some tomato sauce. They are great and delicious!! And with less spices, they can be served at a kids party as wel.
Helena McGinty's picture
Helena McGinty
27th Dec, 2018
The Indians my sister knew had tapered rolling pins which made rolling the circles much easier. These are also brilliant cold for picnics and train journeys. You need serviettes though to clean your hands.
Helena McGinty's picture
Helena McGinty
27th Dec, 2018
One of my sisters was shown how to make these by some local Indian children in Leicester many years ago. As they made loads it was a team effort in their homes with e.g.grandma making the dough and rolling it out, mother making the cones, aunty filling them and another aunty frying. They also used a mix of spices sold by a man in a van who turned up once or twice a year. Garam marsala was a favourite - blended at home of course. Although the families were from Uganda they maintained their customs from the Punjab and Gugerat where they had originated in the days of the British Empire. Those from Gugerat made their cones as per this method but those from the Punjab dried the rounds first by popping them on a hot plate or non stick pan over a high heat for a few seconds. This was so they could stack them as they waited to be cut and made into cones and they were easier to handle as they were firmer.
heather1234567
26th Sep, 2018
5.05
Great recipe and easy to make! So much better than buying filo pastry. I switched the curry powder for my own spices like cumin, turmeric, chilli and ginger!
blizzardmoon
13th Oct, 2016
5.05
First time I've made pastry or in fact samosas and they went down a treat. The pastry was so gorgeous that it inspired my relatives to also make their own instead of buying the ready rolled pastry 10 out of 10 I love them :)
helmi
15th Jul, 2016
5.05
These are delicious! Used sweet potato in the filling instead of potato because that's what we had. the pastry is really hard to roll out thin, but if you persevere you are rewarded with super crispy perfect samosas.
L.E17
19th Feb, 2016
5.05
Great recipe, everyone loved them. The pastry was delicious and easy to make!! Would recommend, 10/10!
dbarnettuk
27th Sep, 2015
5.05
These are amazing samosas. I never thought I would be able to create such deliciously authentic tasting food at home. The pastry is superb, and the vegetable filling is lovely. I would make every day if I had the time.
blizzardmoon
13th Oct, 2016
5.05
Yes, same here they are gorgeous :)
blizzardmoon
13th Oct, 2016
5.05
me too

Pages

manloon
23rd May, 2019
Is it possible to make these in advance to a certain point? Say before frying? Or is it better to complete the recipe and then reheat in the oven?
agirlnamedfia
8th Dec, 2017
I'd love to make these for New Year's Eve, since I'm pretty limited in diet and this recipe ticks all the boxes (no dairy, no tomatoes, no citrus), but we don't have a deep fryer. Could I bake these in the oven?
IffatBH
2nd Apr, 2019
I would think that you can bake them in the oven. If you see the Jamie Oliver, he makes the pastry in the same way and bakes them too.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?