Samoosa Recipe

Yield: 32 samosas
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: Approximately 1 hour 15 minutes
Difficulty: Intermediate

This homemade samoosa recipe delivers crisp, golden pastry filled with a delicious blend of spiced minced beef, potatoes, peas, and carrots. Ideal for gatherings, snacks, or appetisers, this version guides you through each step to ensure your samoosas turn out flavourful and perfectly fried.

Ingredients

For the Dough:

• 240 grams all-purpose flour (about 2 cups)
• 6 tablespoons vegetable oil
• A pinch of salt
• 1 teaspoon dried thyme (or any spice of your choice)
• Warm water (enough to form a soft dough)

For the Filling:

• 4 medium Irish potatoes, peeled and finely diced
• 4 generous handfuls of green peas
• 2 large carrots, peeled and diced
• 400 grams minced beef or any ground meat of your choice
• 4 tablespoons vegetable oil (for cooking)
• 2 medium onions, thinly sliced
• 2 teaspoons curry powder
• A pinch of garlic powder
• 2 stock cubes (beef or chicken, crushed)
• Salt and ground pepper to taste
• Optional: additional masala or preferred spices

Method

Step 1: Prepare the Filling

• In a medium pot, combine the diced potatoes, carrots, and green peas. Add a pinch of salt and just enough water to cover the vegetables. Boil for about 5 minutes until tender. Drain and set aside.
• Heat 4 tablespoons of vegetable oil in a pan over medium heat.
• Add the sliced onions and sauté briefly. Stir in the curry powder and garlic powder and cook for about 30 seconds.
• Add the minced beef and cook, stirring often, until it changes colour and is fully browned.

• Season with stock cubes, salt, and pepper. Stir to combine.
• Add the boiled vegetables to the meat mixture. Mix well and let the filling cook together on medium heat for another 3 minutes.
• Remove from heat and allow the filling to cool.

Step 2: Make the Dough

• In a large mixing bowl, combine the flour, salt, thyme (or other spice), and vegetable oil.
• Gradually add warm water, mixing until a soft and elastic dough forms.

• Knead the dough until smooth, then cover with a clean towel or plastic wrap and let it rest for 15 minutes.
• After resting, knead briefly again to improve elasticity. Divide into workable portions.

Step 3: Shape the Samosas

• Roll out each portion of dough on a lightly floured surface to about 2 to 3 mm thick.
• Use a round cutter or the edge of a glass to cut circles in the dough.
• Cut each circle in half to make semi-circles.
• Lightly moisten the straight edge of each semi-circle with water.

• Form a cone by folding the dough and pressing the edges to seal.
• Fill the cone with one tablespoon of the prepared filling.
• Seal the open edge tightly by pinching or pressing with a fork. Repeat until all dough is used.

Step 4: Fry the Samosas

• Heat oil in a deep frying pan over medium heat.
• When the oil is hot (but not smoking), fry the samosas in batches.

• Cook until golden brown and crispy, turning occasionally for even colour. This should take about 3 to 5 minutes per batch.
• Remove from oil and drain on paper towels.

Serving Suggestions

Serve hot with chutney, yoghurt dip, or your favourite spicy sauce. These samosas are perfect for sharing at parties, family gatherings, or as an indulgent afternoon snack.

Storage Tips

• To freeze (uncooked): Arrange uncooked samosas on a tray, freeze until firm, then store in an airtight container or bag for up to 2 months.
• To store (cooked): Keep leftovers in the fridge for up to 3 days. Reheat in an oven or air fryer to maintain crispness.