Samosas on board with raita

Vegetable samosas

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(36 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
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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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14th Jun, 2020
Loved making these, and they came out really well. I used sweet potato and garam masala powder, and I added some fennel seed to the pastry. I also stuffed some prawns into some of the cases for extra flavour and protein. I don't have a fryer, and I was too scared to fill a pan with oil in my tiny kitchen, so I ended up brushing some oil on the outside of the pastry cases and then baking them for 25 minutes. They worked well with rice for dinner, and the leftovers were great eaten cold for lunch the next day.
1st Jun, 2020
This recipe produced the tastiest of samosas!! never mind the main curry dish of my dinner party- it was these samosas that stole the show. really easy and fun to make. I'm going to test them out with different flavours!
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.
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.


24th Dec, 2019
Can you reheat these?
lulu_grimes's picture
30th Dec, 2019
Hello, yes you can. Wrap them foil if you are worried about them drying out, otherwise just put them in an oven tray.
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?
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?
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.
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