Samosas on board with raita

Vegetable samosas

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(16 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

Nutrition: per samosa

  • kcal105
  • fat7g
  • saturates1g
  • carbs10g
  • sugars1g
  • fibre1g
  • protein1g
  • salt0.43g
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  • 1 tbsp vegetable oil
  • 1 onion, finely chopped



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

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



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

  • 1 carrot (about 100g) finely diced



    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


  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.

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Comments, questions and tips

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26th Sep, 2018
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!
13th Oct, 2016
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 :)
15th Jul, 2016
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.
19th Feb, 2016
Great recipe, everyone loved them. The pastry was delicious and easy to make!! Would recommend, 10/10!
27th Sep, 2015
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.
13th Oct, 2016
Yes, same here they are gorgeous :)
13th Oct, 2016
me too
28th Nov, 2014
Absolutely lovely Samosas. Family couldn't get enough of them.
13th Oct, 2016
Nor could mine!
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?
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