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Samosas (That Actually Work)

A community recipe by

Not tested or verified by

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Here's a Samosa recipe where it actually works. Sorry Vicky Bhogal but your pastry just isn't right. This however works pretty well.


Serves: 4-6

For the Pastry

  • 1 cup all-purpose flour
  • water (to knead dough)
  • 2 tablespoons oil
  • 1 pinch of finely ground salt
  • ¼ teaspoon ajwain (various spellings, but they're also known as lovage seeds)

For the Stuffing

  • 4 cooked and mashed potatoes ( not necessarily peeled)
  • 125 boiled green peas
  • 2 finely chopped chile (or chilli powder for more control)
  • ½ teaspoon grated fresh gingerroot
  • 1 tablespoon finely chopped cilantro
  • ½ teaspoon garam masala
  • salt (to taste)
  • ½ teaspoon dried mango powder


Samosas (That Actually Work) is a community recipe submitted by dazzy08 and has not been tested by so we are not able to answer questions regarding this recipe.

For Pastry:

  • Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time.
  • Pat and knead well into a soft pliable dough. Cover it with moist Muslin cloth and keep aside for 15 minutes.
  • For Stuffing :

  • In a bowl add mashed potatoes and all dry spices and green chillies, ginger and mix well.
  • Add green peas Add coriander and keep aside.
  • To Prepare:

  • Make small rolls of dough and roll it into a 4"-5" diameter circle. Cut it into two semi circles
  • Now take one semi circle and fold it into a cone. Use water while doing so. Place a spoon of filling in the cone and seal the third side using a drop of water.
  • Heat oil in a kadhai (or deep fryer) and deep fry until golden brown (this will take a while) and be careful not to puncture the samosas or they'll retain too much oil.
  • Drain upright as you continue frying the rest.
  • Serve samosa hot with chatni (chutney) or ketchup etc. Leftover samosa filling makes a great stuffing for an omelette, or potato latkis in which case just bind with an egg.
  • Tell us what you think