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Samosa

Discover Pinterest’s 10 best ideas and inspiration for Samosa. Get inspired and try out new things.

Easy Samosa

Samosa is an Indian deep-fried appetizer with spiced potatoes. This is an easy samosa recipe with step-by-step method on how to fold Samosa and the recipe.

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How to make Indian vegetable samosas

1 · A recipe for authentic Indian samosas, filled with potatoes, green peas, spices and fresh herbs

18 ingredients

Produce
  • 1 Carrot
  • 1 tbsp Coriander, powder
  • 1 Coriander, fresh
  • 1 Green chili pepper, small
  • 200 g Peas, frozen
  • 4 Potatoes, large
Condiments
  • 1 tbsp Ginger/garlic paste
Baking & Spices
  • 260 g All purpose flour
  • 1 tsp Coriander seeds
  • 1 tsp Garam masala
  • 1/2 tsp Salt
  • 1 tbsp Turmeric, powder
Oils & Vinegars
  • 2 tbsp Olive oil or vegetable oil
  • 1 Vegetable oil
Nuts & Seeds
  • 1 tbsp Cumin seeds
Dairy
  • 2 tbsp Olive oil or ghee
Liquids
  • 120 ml Water
Other
  • 1 tbsp Amchoor (raw mango) powder
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My Mum's Oven Samosas.

Assalamu alaikum wa rahmatullahi wa barakatuhu! In the Name of Allah, Most Gracious, Most Merciful Todays recipe is something of a family heirloom. I always associated these Oven Samosas with my grandmother, but my mother informed me that she was the one who gave the recipe to her! Hence the name - My Mums' Oven Samosas! Anyway, we cannot go too long on this blog without a samosa recipe. These ones do look more like a British pasty but that's where the resemblance ends. The pastry is made with lots of butter and is therefore flaky and melt in the mouth. And, the filling has many more spices and flavour than something like this - not that there's anything wrong with just salt and pepper as a seasoning. These samosas are delicious and they freeze really well. You can make them as big or as small as you want but be sure to serve them with lashings of this! A Simple List of Ingredients: 1. Plain Flour 2. Butter 3. Lemon Juice 4. Water 5. Salt 6. Lamb Mince 8. Vegetable Oil 9. Potatoes 10. Tomatoes 11. Green Chillies 12. Peas 13. Onion 14. Fresh Coriander 15. Red Chilli Powder 16. Ground Turmeric 17. Ground Coriander 18. Ground Cumin 19. Cumin Seeds Bismillah, let's begin! First, make the pastry. Put 453 grams (16 ounces) Plain Flour into a large bowl. Season with 1 teaspoon Salt. Add in 226 grams (8 ounces) Cold Butter, cubed. Coat the butter with the flour. Add in 1 tablespoon Lemon Juice and enough Iced Water, to form a dough. Start mixing the dough .. .. until it forms a firm dough. Only add extra water when needed. Tip the dough out onto a floured surface. The pieces of butter should be very visible. Gently begin to roll out the pastry. Into a rectangle! Fold the top half down. And, the bottom half up. Place back into the same bowl. Chill in the fridge for 20 minutes. Repeat the rolling and folding process another 3 times, making sure to chill the dough for 20 minutes between each time. Now, to make the lamb mince filling. If you want, you can use any other filling you like such as this, this or this. But I made a lamb one, and started with a few tablespoons Vegetable Oil heated in a pan over a medium heat. Once the oil is hot, throw in 2 teaspoons Cumin Seeds. Make sure the oil is hot because you want the seeds to sizzle and give off their wonderful aroma. And, there is nothing worse than cold oil. Fry the cumin seeds for 1 minute. Throw in 1 large Onion, peeled and sliced. Soften for a few minutes. Then, add in 1 pound (453 grams) Lamb Mince. Stir fry until it has browned. Throw in 2 Tomatoes, chopped. Along with the spices which are: 1 teaspoon Salt (or to taste) 1 and 1/2 teaspoons Ground Cumin 1/2 teaspoon Ground Turmeric 1 teaspoon Red Chilli Powder (or to taste) 2 teaspoons Ground Coriander Mix in, and bring to the boil. Cover and simmer on low for 20 minutes. Then, introduce in 3 Potatoes, peeled and diced. Stir in and let them get to know everyone. Boil, simmer and cover for another 10 minutes. Now, time for some green. First, 1 cup Peas! Stir them in and cover for 5 minutes. And, then: Handful Fresh Coriander, chopped 3 Green Chillies, sliced (or to taste) Give the whole thing one final stir and remove from the heat. Set the filling aside to cool completely. Be sure to make a batch of this stuff. We practically drink it at our house and it goes wonderfully with these samosas. When it's time to assemble, take the pastry. Cut into half. Look at those layers! This is what will make the samosas flaky and oh so yummy. Slice each half into 5 equal pieces. I only had one cut here but you get the point. Roll each piece into a ball. Here are the first five - all together this recipe makes 10 large samosas. Take one of the balls and flatten it slightly. Roll into a circle. And perfect, it does not have to be! Because mine certainly isn't :) Put a few tablespoons of the cooled lamb filling into the middle. Fold the sides over and crimp them. To be honest, you can make these samosas any shape you like! Carry on with the rest. When it's time to bake, place the samosas onto a greased and lined baking tray. Preheat the oven to Gas Mark 6/200C/400F. Make three slits in each samosa. Brush them with beaten egg and then throw them in to bake! Bake these beauties for 25 minutes until golden brown. After 20 minutes, carefully turn them over so the bottom can be browned too. And then, dig in! These samosas are a meal within themselves. They need nothing else except green yoghurt chutney and ketchup! Full Written Recipe: My Mums’ Oven Samosas Ingredients – Makes 10 Large Samosas For the Pastry 16 ounces (453 grams) Plain Flour Iced Water, enough to make a dough 1 tablespoon Lemon Juice 1 teaspoon Salt 8 ounces (226 grams) Cold Butter, cubed For the Lamb Filling 1 pound (453 grams) Lamb Mince 3 Potatoes, peeled and diced 1 Large Onion, peeled and sliced 2 Tomatoes, chopped 3 Green Chillies, chopped Handful Fresh Coriander, chopped 1 cup Frozen Peas 1 teaspoon Red Chilli Powder ½ teaspoon Ground Turmeric 2 teaspoons Ground Coriander 2 teaspoons Cumin Seeds 1 ½ teaspoons Ground Cumin 1 teaspoon Salt Few tablespoons Vegetable Oil To Bake 1 Egg, beaten Method 1. First, make the pastry. Put the plain flour and salt into a bowl. Add the butter, lemon juice and enough water to form a firm dough. 2. Once it comes together, tip out onto a floured surface. Roll the dough into a rectangle. Fold the top half down, and then fold the bottom half up. 3. Place back into the bowl, and chill in the fridge for 20 minutes. Repeat the rolling out and folding process a further 3 times. Be sure to chill it for 20 minutes between each roll. 4. To make the filling, heat the vegetable oil in a large saucepan. Add the cumin seeds and fry for 1 minute on a medium heat. 5. Add the chopped onion, and fry until the onion has softened. Then, put in the lamb mince, and stir fry until it becomes brown. 6. Next, throw in the chopped tomatoes, salt, red chilli powder, ground turmeric, ground coriander and ground cumin. Mix in and bring to the boil. Cover and simmer on the lowest heat for 20 minutes. 7. Then, add in the chopped potatoes. Bring to the boil again, and cover. Simmer on low for 10 minutes. 8. Next, throw in the peas. Simmer once again covered for 5 minutes on low. 9. Uncover and add in the chopped coriander and chopped green chillies. Stir in and remove from the heat. 10. Allow the filling to cool completely. 11. To make the samosas, cut the rectangle of pastry in half. Divide each half into 5 equal pieces – that means all together you will make 10 large samosas. 12. Form each piece into a ball, and roll out into a circle. It doesn’t have to be completely perfect. 13. Place a few tablespoons of the cooled filling into the centre of each circle. Fold over the sides, and crimp the edges. 14. Repeat the process with the rest of the pastry. 15. To bake, preheat the oven to Gas Mark 6/200C/400F. 16. Place the samosas onto a lined and greased baking tray. Make three slits in each of them, and brush with the beaten egg. 17. Bake for 25 minutes until golden brown. After 20 minutes, carefully turn them over so as to brown the bottom. 18. Serve with lots of Green Yoghurt Chutney and ketchup! This Time Last Year: Baked Italian Penne You May Also Like: Sweet and Salty Chocolate Bars Cherry Bakewell Cupcakes Keep me in your duas, please, Wasalaam!

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Traditional Indian Samosas | Healthy Food | Picky Eater Blog

A healthier, Indian samosa recipe that's lightened up but just as flavorful as the traditional version! Only 82 Calories, 3g Protein, 2g Fiber per serving!

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Potato and Peas Samosa Recipe - Samosa Recipe - Yummy Tummy

Samosa is one of my all time favourite snack. It is recently i discovered readymade frozen samosa sheets and i am love with it. you just make filling for the samosa and stuff them in this and fry them. So easy..I have already shared few samosa recipes in my blog.. Similar Recipes, Vegetable Samosa Punjabi...Read More

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Potato and Peas Samosa Filling

Assalamu alaikum wa rahmatullahi wa barakatuhu! In the Name of Allah, Most Gracious, Most Merciful We are back today with another samosa filling recipe. This time around, it's the turn of the vegetarian version - the Potatoes and Peas Samosa Filling. After having posted the lamb version last week, I had a request to give a veggie version too. It just so happens that when I was batch making samosas for Ramadan last year, we made some potato and peas ones too :) This recipe is extremely simple. The hardest thing is probably waiting for the potatoes to boil and then roughly mashing them - but I'm sure you can find something to occupy your time whilst they boil. Then, it's just a case of mixing all the other ingredients in, and letting the mixture cool before the filling of the samosas begins! A Simple List of Ingredients: 1. Potatoes 2. Vegetable Oil 3. Ground Coriander 4. Ground Cumin 5. Red Chilli Powder 6. Salt 7. Ground Turmeric 8. Green Chillies 9. Onions 10. Fresh Coriander 11. Frozen Peas Bismillah, let's begin! First, take 6 Large Potatoes. Peel and roughly chop them into equal sized pieces. Boil in salted water until tender, and then drain. Roughly mash them, and set aside. Heat a few tablespoons of Vegetable Oil in a pan or wok. On a low heat, add 2 tablespoons of Ground Coriander and 2 teaspoons of Ground Cumin. Fry for one minute. Then, add: 2 teaspoon Red Chilli Powder 1 teaspoon Ground Turmeric 2 teaspoon Salt Fry for another minute on a low heat. Then, add the mashed potato from earlier. Mix well. Then, take 4 Green Chillies, finely sliced. 2 Onions, peeled and finely chopped 2 cups Frozen Peas And, a handful of Fresh Coriander, finely chopped. Add these all to the pan. Mix well, and cook for 2 minutes. Allow to cool completely before using to fill samosas, pastries or spring rolls. Potato and Peas Samosa Filling Ingredients · 6 Large Potatoes · Few tablespoons of Vegetable Oil · 2 tablespoon Ground Coriander · 2 teaspoon Red Chilli Powder · 1 teaspoon Ground Turmeric · 2 teaspoon Salt · 2 teaspoon Ground Cumin · 4 Green Chillies, finely sliced · 2 Onions, peeled and finely chopped · Handful of Fresh Coriander, finely chopped · 2 cups Frozen Peas Method 1.Peel and cut the potatoes into roughly equal sized pieces. Boil in salted water, and then drain. Roughly mash the potatoes, and then set aside. 2.Heat the oil in a pan or a wok. Add the ground coriander and ground cumin. Fry on a low heat for about a minute. 3.Then, add the ground turmeric, salt and red chilli powder. Fry for another minute on a low heat. 4.Add the mashed potatoes, and mix well. Add the peas, onion, fresh coriander and green chillies. Mix well, still on a low heat, for about 2 minutes. 5.Allow to cool completely before using to fill samosas, pastries or spring rolls. You May Also Like: Lamb Mince Samosa Filling Chicken Samosa Filling Pakistani Samosas Wasalaam!

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Potato and Peas Samosa Filling

Assalamu alaikum wa rahmatullahi wa barakatuhu! In the Name of Allah, Most Gracious, Most Merciful We are back today with another samosa filling recipe. This time around, it's the turn of the vegetarian version - the Potatoes and Peas Samosa Filling. After having posted the lamb version last week, I had a request to give a veggie version too. It just so happens that when I was batch making samosas for Ramadan last year, we made some potato and peas ones too :) This recipe is extremely simple. The hardest thing is probably waiting for the potatoes to boil and then roughly mashing them - but I'm sure you can find something to occupy your time whilst they boil. Then, it's just a case of mixing all the other ingredients in, and letting the mixture cool before the filling of the samosas begins! A Simple List of Ingredients: 1. Potatoes 2. Vegetable Oil 3. Ground Coriander 4. Ground Cumin 5. Red Chilli Powder 6. Salt 7. Ground Turmeric 8. Green Chillies 9. Onions 10. Fresh Coriander 11. Frozen Peas Bismillah, let's begin! First, take 6 Large Potatoes. Peel and roughly chop them into equal sized pieces. Boil in salted water until tender, and then drain. Roughly mash them, and set aside. Heat a few tablespoons of Vegetable Oil in a pan or wok. On a low heat, add 2 tablespoons of Ground Coriander and 2 teaspoons of Ground Cumin. Fry for one minute. Then, add: 2 teaspoon Red Chilli Powder 1 teaspoon Ground Turmeric 2 teaspoon Salt Fry for another minute on a low heat. Then, add the mashed potato from earlier. Mix well. Then, take 4 Green Chillies, finely sliced. 2 Onions, peeled and finely chopped 2 cups Frozen Peas And, a handful of Fresh Coriander, finely chopped. Add these all to the pan. Mix well, and cook for 2 minutes. Allow to cool completely before using to fill samosas, pastries or spring rolls. Potato and Peas Samosa Filling Ingredients · 6 Large Potatoes · Few tablespoons of Vegetable Oil · 2 tablespoon Ground Coriander · 2 teaspoon Red Chilli Powder · 1 teaspoon Ground Turmeric · 2 teaspoon Salt · 2 teaspoon Ground Cumin · 4 Green Chillies, finely sliced · 2 Onions, peeled and finely chopped · Handful of Fresh Coriander, finely chopped · 2 cups Frozen Peas Method 1.Peel and cut the potatoes into roughly equal sized pieces. Boil in salted water, and then drain. Roughly mash the potatoes, and then set aside. 2.Heat the oil in a pan or a wok. Add the ground coriander and ground cumin. Fry on a low heat for about a minute. 3.Then, add the ground turmeric, salt and red chilli powder. Fry for another minute on a low heat. 4.Add the mashed potatoes, and mix well. Add the peas, onion, fresh coriander and green chillies. Mix well, still on a low heat, for about 2 minutes. 5.Allow to cool completely before using to fill samosas, pastries or spring rolls. You May Also Like: Lamb Mince Samosa Filling Chicken Samosa Filling Pakistani Samosas Wasalaam!

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Vegan Samosa Recipe (Crispy Indian Punjabi)

This easy crispy Vegan Punjabi Samosa recipe is a popular Indian snack filled with healthy delicious veggies that's perfect as an appetizer!

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Samosa recipe

18 · 45 minutes · Recipe video above. Moist, spiced potato wrapped in tender, flaky pastry, Samosas are one of the world's great street snacks! Despite this, it's hard to find a great one.Here I've come up with what is my ideal Samosa – it's just the right size, with the right thickness of flaky pastry and a deliciously moist potato filling, so that every bite is perfect. I've gone all the way and used authentic spices to remain true to this classic, and I daresay the result is better than any restaurant I've been to!Makes 12 Samosas.

21 ingredients

Produce
  • 500 g 1 potatoes
  • 1/2 tsp Asafoetida
  • 1 tbsp Chilli, green
  • 2 tbsp Coriander/cilantro, leaves
  • 1 tbsp Ginger, fresh
  • 1/2 cup Green peas, frozen
Condiments
  • 1 Tamarind dipping sauce
Baking & Spices
  • 1/2 tsp Coriander seeds
  • 1 1/2 cups Flour
  • 1 tsp Garam masala
  • 1/4 tsp Mustard seeds, black
  • 1 1/2 tsp Salt
  • 1/2 tsp Turmeric, powder
Oils & Vinegars
  • 2 tbsp Vegetable/canola oil
  • 1 Vegetable/canola oil
Nuts & Seeds
  • 1/4 tsp Cumin, powder
  • 1 tsp Cumin seeds
Dairy
  • 4 tbsp Ghee
Liquids
  • 6 tbsp Water
Other
  • 1 tsp Ajwain seeds ((note 1))
  • 1/4 tsp Amchur ((note 4))
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Samosa Folding Techniques - How to fold Samosa perfectly (Ramzan Special Recipe)

Make and freeze Ramzan recipes | how to fold samosas | Samosa Recipe | Homemade Samosa Patti Recipe | Ramzan Special | Iftar RecipesThis Ramzan make sure you...

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