Vegetable Samosa Recipe

5 from 1 reviews

Fancy bringing the aromas and tastes of an Indian Food Market into your own home? Now you can with this quick and easy vegetable samosa recipe



  1. Boil the potatoes, peas and cauliflower in water until cooked.
  2. Prepare the curry base, adding the cardamon and cinnamon with the other spices if using. Once the spices have become fragrant, adde the cooked vegetables and the water or coconut milk. Using a wooden spoon or potato masher, coarsely mash the vegetables, and mix thoroughly with the curry base. You should end up with a chunky mashed potato-like concoction.
  3. To make the pastry: Mix together the flour, oil and water until it forms a dough adding more flour or water as necessary. Knead for a few minutes until it becomes soft and elastic. Place in an oiled bowl, cover with a tea towel, and allow to stand for 30 – 40 minutes.
  4. After 40 minutes divide the dough – roughly, of course – into 6 pieces. Roll each piece into a disc about 6 inches in diameter (no need to get a measuring tape out, it doesn’t have to be exact)
  5. Cut the pastry disc in half and, by dipping you fingers in water, wet around the edges. Take one of the halves and fold into a cone. Lightly pinch the overlapping layers so they seal. Now you have a pocket for the filling. Each pocket can fit around 1 – 1 1/2 tablespoons of the potato filling. Spoon into the pocket, fold over the open end and seal by pinching lightly with your fingers.
  6. For Cooking: You can cook these in oil heated to around 180°C (either in a deep fryer or a pan filled with another roil to submerge the samosas completely) for between 5 and 8 minutes. Or you can place them in a preheated (180°C/ 350°F) oven for 10 – 15 minutes or until browned and cooked through


This recipe makes enough pastry for 12 samosas, but enough filling for around 24. You can either half the filling or freeze the left overs so you have samosa filling ready to go the nest time you feel like showing off you samosas

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