Recipe by Sackville
READY IN: 2hrs 15mins
YIELD: 24 samosas




  • First put the potatoes on to boil until tender, then drain and cool.
  • While the potatoes are cooking, make the pastry by mixing the flour and salt in a bowl.
  • Pour in the butter or ghee and rub together wtih the flour until it becomes slightly flaky.
  • Pour 3/4 cup water over the flour and pull the dough together with your hands.
  • You can add up to 4 tbsp more water, one spoonful at a time, until everything comes together in a bowl.
  • From here you can knead the dough by hand for about 10 minutes or throw it in a mixer with a dough attachment, going until the dough is smooth and elastic.
  • When the dough is done, place it in a bowl, rub with oil and cover until you are ready to fill the samosas.
  • Next, start making the filling by cutting your cooked potatoes into cubes.
  • Heat the oil in a frying pan and throw in the mustard seeds.
  • Cook until they start to crackle and burst and when that happens immediately add your chopped onion and ginger.
  • Cook for a few minutes until the onion softens and then add the fennel, cumin, turmeric, potatoes, peas, salt and water.
  • Stir well and then reduce the heat to low and let cook for about 5 minutes.
  • Sprinkle over the garam masala and hot pepper and stir again.
  • Taste for seasoning and then take off the heat.
  • Now it is time to start filling your samosas.
  • Grab a piece of dough by pinching off a piece and rolling it thinly and into a circle.
  • You can make the samosas any size you like.
  • With a knife, cut the circle in half, moisten the straight edge with a finger dipped in water and then shape it into a cone, pressing the straight edges together to form a seal.
  • You should now have a little ice cream cone shaped piece of dough which you can spoon filling into.
  • Fill and then moisten the top edges and press closed.
  • Set on a plate and cover with foil or plastic wrap until you are ready to cook (up to 2-3 hours later).
  • To deep fry the samosas, pour 3 cups of vegetable oil into a 12 inch wok and heat until a piece of dough thrown into the oil bubbles.
  • If you have a deep fryer, you want a temperature around 375°F.
  • Brown on both sides and drain on paper towel.
  • Finally, you can enjoy a samosa!