Total time: 1hr 35m
Preparation Time: 45m

For 12 piece

Nutritional Information

Contains 134 Kcal, 4g Protein, 22g Carbohydrates, 3g Fat


  • Dough
  • 0.75 tsp salt
  • 1 tbsp peanut oil
  • 300 g white flour
  • 1.5 dl water
  • Filling
  • 1 tbsp peanut oil
  • 1 onions, finely chopped
  • 1 garlic clove, pressed
  • 2 red chilli, deseeded, finely chopped
  • 1 tbsp garam masala
  • 0.5 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 1.5 tbsp water
  • 300 g waxy potatoes, cut into cubes
  • 1 tsp salt
  • 1 tsp lemon juice
  • 3 tbsp coriander, finely chopped
  • 100 g frozen peas, defrosted

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  • Dough

    Mix the flour and salt in a bowl. Add the water and oil, knead into a soft, smooth dough, cover and leave to rest at room temperature for approx. 30 mins.
  • Filling

    Heat the oil in a pan. Sauté the onion and all the other ingredients up to and including the turmeric. Add the potatoes and cook briefly. Add the water, lemon juice and salt, cover and simmer gently for approx. 10 mins. Mash the potatoes with a fork, mix in the peas and coriander.
  • To shape

    Divide the dough into 6 portions, shape into balls, flatten a little. On a lightly floured surface, roll the balls into circles (each approx. 17 cm in diameter). Cut the circles in half, brush the cut edges with a little water. Fold each half into a cone shape, press the edges together firmly. Spoon in the filling to approx. 1 cm below the rim, brush the edges of the dough with water, press together firmly. Shape and fill the remaining samosas in the same way, place on a tray lined with baking paper.
  • To bake

    Approx. 20 mins. in the centre of an oven preheated to 220°C.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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