12 December 2012,22:43 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • The Filling: Heat the oil in a pan and add the mustard seeds, when it starts to pop, add the onion and fry until golden.
  • Add the chillies, turmeric, ginger and fry for about a minute or two. Adjust seasoning with salt.
  • If the mixture sticks to the pan, add little water and stir. Add the peas, stir and cook for about 1-2 minutes.
  • Add the potatoes with fresh coriander, stir and cook for a minute. Stir in the lemon juice and leave to cool slightly.
  • Rub the ghee or butter in a bowl with the sifted flour and salt until the mixture resembles breadcrumbs.
  • Add the water and knead to a smooth dough. Cover and chill for about 20-30 minutes.
  • Divide the dough into 10-12 pieces. Dust with flour and roll each piece into a thin circle, then cut each circle in half. Fold each semi-circle into a cone.
  • Fill the cones with a spoonful of the filling. Brush the seam with water to seal. Dampen the top edge and seal firmly.
  • Heat the oil for deep-frying pan. Deep- fry the samosas until crisp and golden. Serve hot with sauce.



  • 150 grams plain flour, sifted
  • 2 tablespoon ghee or butter
  • 50 ml water
  • ¼ teaspoon salt


  • 150 grams frozen peas
  • 150 grams cooked potatoes, diced
  • 1 small onion, finely chopped
  • 2-3 green chillies, finely chopped
  • ¼ teaspoon turmeric
  • 1 teaspoon finely chopped fresh root ginger
  • 2 teaspoon chopped fresh coriander
  • 3 teaspoon IDHYAM MANTRA peanut oil
  • 1 teaspoon mustard seeds
  • 3 teaspoon lemon juice
  • IDHYAM MANTRA peanut oil, for deep-frying
  • Salt, to taste

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