Samosa (indian pastry)

Snacks - Appetizers



  • 60ml Oil
  • 1ml Cumin seeds
  • 2ml Asafoetida powder
  • 500ml Potatoes, diced into 1 cm cubes
  • 1 green Chilli
  • 5ml Turmeric
  • 2ml Salt
  • 125ml Peas
  • 2ml ground roasted cumin


  • 225g plain flour
  • 4ml Salt
  • 10ml Oil
  • Approx. 90ml Hot water
  • Oil for deep frying
  • Method.


  1. Heat the oil in a pan over medium-high heat and add the cumin seeds. Let them sizzle for a few seconds.
  2. Then add the yellow asafoetida powder, green chilli and turmeric, keep stirring.
  3. Add the potatoes and fry for 2-3 minutes. Add the salt, stirring occasionally, cook for 5 minutes.
  4. Add the peas and ground roasted cumin. Stir to mix. Cover, lower heat and cook further 10 minutes until the potatoes are tender. Cool.


  1. Sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
  2. Divide into 12 balls. Roll each ball into a round of about 15cm across. Cut in half.
  3. Pick up one half, flatten it slightly and form a cone, sealing the overlapping edge with a little water. Fill the cone with 6ml of the filling and seal the top with a little water.
  4. In a similar way make all the samosas.
  5. Heat oil in a pan over medium heat. Put in as many samosas as you can into the hot oil and fry until crisp and golden. Drain. Serve with chutney or ketchup.

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