Vegetable samosas

Vegetable samosas


2 people made this

About this recipe: A recipe for the famous Indian snack, these savoury vegetable samosas can be a challenge to make but are well worth the effort.


Serves: 5 

  • 1 tablespoon vegetable oil
  • 1 tablespoon cumin seeds
  • 1 (2cm) piece root ginger, grated
  • 2 garlic cloves, minced
  • 1 small onion, minced
  • 500g frozen petits pois
  • 1 teaspoon ground turmeric
  • 2 teaspoons curry powder
  • 2 cooked potatoes, mashed
  • 1 tablespoon chopped fresh coriander
  • salt
  • 2 tablespoons plain flour
  • 250ml water
  • 1 package wonton wrappers
  • oil for frying

Prep:40min  ›  Cook:3min  ›  Ready in:43min 

  1. Heat the vegetable oil in a large frying pan over medium heat, and cook the cumin seeds until fragrant, about 1 minute. Stir in the ginger, garlic and onion, and cook and stir until the onion is golden, about 3 minutes. Stir in the petits pois, turmeric, curry powder and potatoes, and cook until heated through, about 3 minutes. Remove from the heat and stir in the fresh coriander. Season with salt; set aside.
  2. Whisk together the plain flour and water in a jug until smooth. This will be used to 'glue' the wonton wrappers together.
  3. To fold the samosas, cut each wonton wrapper into 3 long rectangles. Place a small amount of filling in the upper left corner of a wonton strip, and brush the edges of the wrapper with the flour and water mixture. Fold the top corner into a triangle over the filling, then continue to fold, keeping the triangle shape, down the length of the wonton strip. Press to seal the edges.
  4. Heat oil in a large, heavy saucepan over high heat. Fry the samosas in small batches until golden brown, about 3 minutes. Remove to drain on a plate lined with kitchen paper.

Serving suggestion

Serve with tamarind sauce.

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