In Association with



4-5 oz. Plain flour
1 tablespoon Oil
Pinch of Salt
Water to mix
teaspoon Baking Powder

For Vegetable Filling

1 lb potatoes, boiled, peeled and broken into small pieces
2 tablespoons Oil
1 teaspoon Zeera
" piece of Ginger, crushed
1 green Chilli, crushed
1 teaspoon Chilli Powder
1 teaspoon Grammasala
1 teaspoon Salt
3 teaspoons Chatmasala

For Meat Filling

1 Green Chilli (chopped)
1 Onion, peeled and chopped
2 tablespoons Oil
1 lb Minced Lamb or Beef
1" piece of Ginger
1 teaspoon Zeera
1 teaspoon Chilli Powder
1 teaspoon Grammasala
1 teaspoon Salt
3 teaspoon Chatmasala
2 oz. Peas


Potato Filling

  1. Heat Oil.
  2. Put in Ginger and Chilli, fry for 1 minute.
  3. Add Zeera, fry for minute.
  4. Add potato, mix in with spices, fry for 2 minutes.
  5. Allow to cool.

Meat Filling

  1. Heat oil.
  2. Fry Onion, add Ginger and Chilli.
  3. Add Zeera, fry for minute, add all spices.
  4. Add meat and cook on low heat until meat is soft, add peas and fry for 2 minutes.
  5. Allow to cool.


  1. Sift flour and Salt and Baking Powder.
  2. Rub in oil and add water to form a dough.
  3. Knead well and set aside.

To make Samosa

  1. Divide dough in 10-12 even-sized balls.
  2. On lightly floured surface, roll each ball into a thin circle (4-5 inches) round.
  3. Cut across the centre and apply the flour paste along the straight edge and bring the two corners together, overlapping slightly to make a cone.
  4. Secure by pressing the pasted edge together.
  5. Fill the cone with filling, apply paste to the open mouth and seal the edge.
  6. Make remainder in the same way.
  7. Heat oil. Fry Samosas, a few at a time, until golden brown, on low heat.
  8. Drain on kitchen paper.

Serve hot with chutney or tomato ketchup

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