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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 69.8
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 215.0 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.5 g

View full nutritional breakdown of Samosas calories by ingredient
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Number of Servings: 20


    1 large potato, diced 1cm dice
    1 palmful frozen peas
    1 tbsp ready-made curry paste (use less if it’s too hot); or the following spice mixture
    1/2 tsp turmeric powder
    1/2 tsp garam masala
    1/2 tsp coriander powder
    1/2 tsp cumin powder
    1/2 tsp chili powder
    1 tbsp tomato paste
    salt to taste

    250 g self-raising flour
    2 tbsp vegetable oil
    125 ml water



1. In a small pot, boil diced potato and peas in salted water until potato is soft. Leave about 1 tbsp of water and drain the rest.

2. In the same pot, mix potato and peas with curry paste/spice mixture. Place the pot over low heat and saute the potato mixture to ‘wake up’ the spices. Add salt if necessary. When the spices becomes aromatic, stop the cooking and set aside to cool. (If it happens to stick at the bottom of the pan when sauteing, add a little water)


1. Sift flour and a pinch of salt into a bowl.

2. Add vegetable oil into the flour. Use the tip of your fingers and rub the oil and flour until the mixture resembles breadcrumbs.

3. Add water, a little at a time, to make a pliable dough.

4. Turn out onto a floured surface and knead for 5 minutes or until the dough is smooth. Cover the dough over a cling wrap and let it rest for 30 minutes. Do not refrigerate the dough.

5. Roll the dough in a cylinder shape, about 4cm in diameter.

6. Use a knife cut the dough into 20 portions or you can cut the dough as you go.

7. Take one portion, flatten with you palm. Use a rolling pin to flatten the dough to your desired thickness.

8. Place about a teaspoon full of the filling in the center of the dough.

9. Fold the dough in half and pinch the edge the pastry with your fingers to tightly seal the edge. Then use a fork to form some patterns around the edge.

10. Repeat step 6 to 9 with the remaining dough and filling.

11. Shallow/deep fry the pastry in hot oil (when you drop a pinch of the dough and it begins to sizzle). Fry until the pastries until golden brown. Drain on a wire rack/ paper towel and keep them warm in a low heated oven.

Number of Servings: 20

Recipe submitted by SparkPeople user C_ANEMONE.

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