Samosas (Fried)

"I modified my baked samosa recipe significantly to make this, then decided to fry it. It's not as healthy, but I'd say it's worth the extra calories."
photo by Late Night Gourmet photo by Late Night Gourmet
photo by Late Night Gourmet
Ready In:
1hr 30mins




  • Peel potatoes, cut the larger ones in half, and boil for 20 minutes or until soft.
  • Mix together the flour, butter, fenugreek powder, and salt until the dough has a shaggy consistency from the butter chunks.
  • Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
  • Knead the dough until dry ingredients are fully blended.
  • Wrap in plastic wrap and set aside for 20 minutes.
  • Heat 2 tablespoons of olive oil in a pan. Add ginger, garlic, and coriander seeds. Stir fry for 1 minute, add onions and saute till light brown.
  • Add cilantro, lemon juice, turmeric, peppers, and garam masala.
  • Stir fry for 2 minutes.
  • Break potatoes into small pieces, but don't mash them, and add to the pan. Stir fry for 2 minutes. Set aside and allow to cool.
  • Heat enough oil to immerse the largest samosa to 375°F.
  • Divide dough into 8 equal portions.
  • Use a rolling pin, roll a piece of dough into a 5" oval, as flat as you can make it. Cut in half.
  • Run a moist finger along the perimeter of each half. Place a tablespoon of the filling into each half.
  • Fold the dough over to fully cover the filling and press any loose pieces together. Shape each half into a triangle. Repeat for remaining dough and filling.
  • Fry samosas, ensuring that they aren't crowded in the pan. Remove and place on cooling rack when golden brown.

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I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
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