Traditional samosa

Traditional Samosa

Recipe by Indian Mart

10 Serves
45 mins
Mildly Spicy

Tradition and flavour come together to excite the taste buds for these yummy samosas.


To make the pastry- add the flour into a large bowl and mix in the salt and nigella seeds. Add in the oil, using your hands knead in with your fingers, gradually adding in cold water (about 50ml) to bring it together into a stiff dough. Knead until smooth, then lightly cover in oil, pop it in a bowl with a tea towel or cover and set aside to rest.
Put the peeled potatoes into a pan, add cold water with a pinch of salt and bring to the boil, then simmer until tender. Drain then coarsely mash.
Pop all the masala ingredients in a hot pan cook until fragrant, then allow to cool and grind until you have a smooth powder. Mash the ginger and chilli together into a paste.
Heat the oil in a large frying pan over a medium heat and fry the onion until soft and golden, then stir in the carrot, turn down the heat a little and cook for five minutes, then stir in the cabbage. Turn up the heat to medium-high and salt the paneer well, then add to the pan along with the peas. Cook for a couple of minutes, then stir in the ginger chilli paste and half a teaspoon of the masala and cook for another couple of minutes. Stir in the potato and lemon juice and season to taste.
Divide the pastry into 12 balls roll one ball out on a lightly greased surface to a circle (10cm for small) in diameter and cut in half. Pick up one half, wet the round edge with water and form into a cone shape, overlapping the wet edge and pressing together to seal.
Stir the coriander into the mixture, then fill the pastry cones. Wet the top edge, pinch to close and fold over any remaining flap of pastry. Repeat with the remaining pastry, making sure each samosa is well sealed.
Heat a deep frying pan with about 4cm of oil to 175C/347F, or use a fryer. Then add a batch of samosas (don’t overcrowd the pan) and cook until golden brown, turning as necessary. Scoop on to paper towels and serve immediately. - Delicious!


for deep frying quantity- as per size of pan
half small
half lemon
1 small bunch
1.5 tsp
2 tsp.
1 medium
1 small tbsp
3 tbsp

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