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Spicy Samosa

Ingredients: Dough

  • 250 g flour
  • 1/2 tsp salt
  • 40 g ghee (heated)
  • 1/2 El lemon juice
  • 120 ml cold water


  1. In a bowl, add flour, salt, ghee and use fingertips to incorporate the ghee into the flour.
  2. Gradually add the water and knead the dough for 5 minutes until smooth.
  3. Wrap a moist kitchen towel around the dough and let it rest for 20 minutes.

Ingredients: Filling

  • Ghee to roast
  • 1 large onion (finely chopped)
  • 2 garlic gloves (crushed)
  • 1 large potato (peeled and finely chopped)
  • 1 large potato (peeled and diced)
  • 1 tbsp madras powder
  • 1 tsp coriander seeds (grated)
  • 1 tsp curcuma (grated)
  • 1 fresh green chili (seeds removed and finely chopped)
  • 1 tsp salt
  • 1 tsp black mustard seeds
  • 300 ml cold water
  • 100 g peas


  1. Heat a pan over high heat to melt the ghee, then add the onions and stir for 4 minutes. Add garlic, madras powder, coriander seeds, curcuma, mustards seeds and stir another 30 seconds.
  2. Add potatoes and stir in for 4 minutes until adding the water. Cook for 15 minutes, then add the peas and wait until potatoes are soft. Season to taste.

Folding, stuffing and frying

  1. Divide the dough into 8 equal pieces.
  2. Use a rolling pin to roll each out into flat circles
  3. With a knife, cut through the center of the flat circles to form two half circles. Each half circle should be used for one samosa
  4. With your finger, apply some water on the half circle of the dough and fold it in so that a cone appears. Make sure that all edges stick together.
  5. Now stuff your cone with the filling and fold in the open edges so that all sides are closed. Do this with the rest of the dough.
  6. Finally use the vegetable oil to fry the Samosas until gold brown.