1702 samosas

Deep fried pastry gives way to a beautifully spiced vegetarian filling loaded with potato, paneer and fresh herbs.


  • 11/4 cups plain flour
  • 1 tsp salt
  • 2 Tbsp light olive oil
  • Vegetable oil, to deep fry
  • 1/4 cup mint leaves
  • 200g tub natural yoghurt
  • 1 Tbsp light olive oil
  • 1/2 onion, finely chopped
  • 1 long green chilli, deseeded, finely chopped
  • 1 Tbsp finely grated ginger
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp garam masala
  • 1/2 carrot, finely chopped
  • 1 medium potato (200g), peeled, cut into 1cm cubes
  • 40g frozen peas
  • 50g paneer, cut into small dice
  • Juice of 1/2 lemon
  • 1/2 cup coriander leaves
View Method Samosas


  1. To make the pastry, stir flour and salt in a large bowl. Add the light olive oil, rub in with your fingers, then gradually add just enough cold water to bring it together into a stiff dough – about 1/3 cup. Knead for 5 minutes until smooth, then lightly oil, cover and set aside to rest.
  2. Meanwhile, for the filling, heat the olive oil in a frying pan over medium heat. Fry onion, chilli and ginger for 4 minutes or until soft and golden. Sprinkle over spices and cook for 1 minute. Stir in carrot and cook for 2 minutes until softened. Add potato and 1/4 cup water. Bring to the boil. Simmer for 4 minutes or until tender. Add peas. Transfer mixture to a bowl and cool. Stir in paneer and lemon juice. Season. Finely chop coriander and stir into mixture.
  3. Divide pastry into 12 pieces, approximately 20g each. Work with 1 piece at a time and cover remainder with a damp cloth. Roll out on a lightly greased surface until 12cm across. Cut in half, wet the straight side with a little water and form into a cone shape, overlapping the edges. Press edges together well to seal.
  4. Spoon 2 tsp vegetable filling into shell. Dampen the top edge and pinch to close. Repeat with the remaining pastry and filling.
  5. Pour oil into a medium saucepan until 1/3 full. Heat over medium-high heat until a small piece of bread sizzles when added. Cook samosas, in batches of 6, for 2-3 minutes, turning until golden on all sides. Transfer to a tray lined with paper towel.
  6. To make sauce, finely chop half of the mint and mix with yoghurt. Season. Serve samosas garnished with remaining mint leaves and yoghurt sauce.
View Ingredients Samosas
View Method Samosas
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