Samosas are very easy to make if you can get hold of the ready-made pastry. In this video I show how to make the pastry, how to create the triangular shape, and also how to bake samosas for a healthier option.
Amount Per Serving % Daily Value*
Calories 152 7%
Calories from Fat 67
Total Fat 7.5g 11%
Saturated Fat 2.2g 11%
Unsaturated Fat 5.1g
Trans Fat 0.2g
Total Carbohydrate 19.1g 6%
Dietary Fibre 1.1g 4%
Protein 2.6g 5%
Cholesterol 0.3mgs 0%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 225 g (8 oz/1½ cups) plain flour
- 20 ml (4 tsp) vegetable oil
- Pinch of salt
- Vegetable oil for frying
- Piece of cardboard 8″ by 4″ (20 cm by 10 cm)
For the filling
- 300 g (10 oz) mashed potato
- ¼ onion, chopped
- 30 g (1 oz) frozen peas or cooked peas
- 2 chillis, chopped
- 1 tsp garlic & ginger paste
- 1 tsp coriander powder
- ½ tsp cumin powder
- ¼ tsp salt
- ¼ tsp chilli powder
- ¼ tsp garam masala
- ¼ tsp mustard seeds
- Sieve the flour into a bowl and add the vegetable oil and the salt. Add 125 ml (4 fl oz/½ cup) water and mix to make a smooth and soft dough.
- Knead the dough on a lightly floured surface for 2-3 minutes, then leave the dough to rest for 5-10 minutes.
- Prepare the filling by mixing together the filling ingredients in a large bowl.
- Tear off a piece of dough the size of a golf ball. Form it into a sausage and roll out on a floured surface with a rolling pin into a rectangular shape which is slightly bigger than the cardboard template.
- Place the template on the pastry and trim around the template.
- Place about 1½ tbsp filling on one end of a sheet of samosa pastry. Fold over one corner and press the edges together. Now fold the newly formed triangle over and press the edges together.
- Brush the remaining triangular flap of pastry with water and fold it over to complete the triangular samosa shape. Place it on a floured tray while you make the remaining samosas.
- EITHER: Deep fry the samosas at 180°C for about 6 minutes.
- OR: Shallow fry the samosas for about 3 minutes each side.
- OR: Place the samosas on a greased baking tray, brush with milk and bake at 200°C for 25-30 minutes.
It is possible to freeze the samosas uncooked, but how well they defrost depends on the water content of the potato. Much better to freeze them cooked and reheat in a hot oven when needed.