07 November 2013,10:57 by
Ponmathi Srilekha.S

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Makes :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Sift flour into bowl, rub in butter.
  • Stir in seeds and enough water to form firm dough.
  • Knead dough on lightly floured surface about 5 minutes or until smooth; cover, refrigerate 30 minutes.
  • Roll dough on floured surface until 2mm thick. Cut into 8cm rounds.
  • Spoon a level teaspoon of filling into centre of each round, lightly brush edges with water, fold over dough, using thumb and finger, pinch and fold over ends to seal.
  • Deep-fry Samosas in batches in hot oil until browned, drain on absorbent paper. Serve hot.


  • Cut potato into 1cm cubes.
  • Boil steam or microwave potato until just tender.
  • Heat oil in pan, add onion, garlic and ginger, cook, stirring, until onion is soft.
  • Add curry powder and cumin seeds, cook, stirring, until fragrant.
  • Stir in potatoes, mint and lemon juice; cool 10 minutes.


  • 250 grams plain flour
  • 30 grams butter
  • 1 tablespoon poppy seeds
  • 150 ml warm water, approximately
  • Peanut oil for deep-frying


  • 200 grams potato, peeled
  • 1 tablespoon peanut oil
  • 150 grams onion, chopped
  • 1 clove garlic, crushed
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon mild curry powder
  • 1 teaspoon cumin seeds
  • 1 ½ tablespoons chopped fresh mint
  • 2 teaspoons lemon juice

1 comment for “Potato Samosas”

  • minata barad
    Posted 10 March 2014 at 17:31:28


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