Samosas (Moosewood)

"I know there are several samosa recipes out there, but our family just loves these. They are totally worth the time it takes to make them. From The Moosewood Cookbook. Number of servings is approximate - it's plenty for 4 or 5 people. Note: I find I often have more filling than pastry, but I have also found that the filling freezes fine if you want to save it for another batch - or you can just mix up some more dough and eat it all! I've used leftover piecrust in a pinch and just thrown them in the oven to brown rather than frying and they came out just fine."
photo by AaliyahsAaronsMum photo by AaliyahsAaronsMum
photo by AaliyahsAaronsMum
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:
15-20 samosas




  • Filling:

  • Heat butter in heavy skillet.
  • Add garlic, ginger, onion, salt and mustard seeds.
  • Saute 6-8 minutes, or till onion is soft and clear.
  • Combine all ingredients, except peas, and mix well.
  • Fold in peas last, taking care not to smash them.
  • Pastry:

  • Sift together flour and salt.
  • Add melted butter, yogurt and enough water to make a stiff dough.
  • Knead till smooth and elastic.
  • Roll out very thin (1/4 inch) on a floured board and cut into 4 inch circles.
  • Keep rolling and cutting till you've used all the dough.
  • Place a Tablespoon of filling (approximately) in the center of each circle, leaving edges free.
  • Brush edges with a little water, fold over and seal by pressing with a fork.
  • Heat a 3-inch pool of oil (vegetable, canola, or peanut oil) in a heavy skillet to about 365 degrees.
  • Make sure the oil is hot enough (it should bounce a drop of water on contact).
  • Fry samosas till golden.
  • Drain well and serve. Excellent with chutneys and raitas.

Questions & Replies

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  1. I really liked these. I thought the pastry might be a little too much like a calzone... which I do not care for. So I made the filling and wrapped in egg roll wrappers and deep fried them and I used a purchased chutney sauce for dipping. Excellent! I think these made in phyllo dough would be even better! Thanks for the introducing me to samosas. I was a virgin.
  2. The diugh that you make for these is wonderful it's light airy and delicious. I do not mash the potatoes I shred them as do I and the carrots . Simply a marvelous appetizer
  3. These were absolutely delicious! The filling was such a wonderful balance of flavours, paired with the wonderful pastry (which I totally recommend you all making) even if it took awhile longer they turned out beautifully. Love this Moosewood recipe!
  4. 2011 I received the Moosewood Cookbook for Christmas and what an excellent recipe. I saw the posting after fixing this recipe and I was surprised to see it here. This is the first time I have eer fixed Samosas and loving them. We have been eating much much healthier these past few so this is a keeper in our house!
  5. These samosas are delicious! I think the lemon juice gives the leftovers a slightly strange taste so the next time I make these I will leave it out. I also added more carrots and peas (I doubled the dough recipe to use the extra filling.)


<p>Welcome to my page! It's a good place to start looking if you need to find me since I come here nearly every day for inspiration as I pursue the noble occupation of feeding family and friends. <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br />My family moved across the country to southern California&nbsp;7 years ago. The first time I ever set foot on California soil (or anywhere in the West, for that matter) was the day I moved here. I experienced a form of culture/environment shock for about a year&nbsp;- even the air is different out here! For the first year, I would look at the roads and driveways that wind steeply up and down the foothills and think, Man, how does anyone drive on those in the winter? Then I would remember&nbsp;- they do it the same way they do in the summer&nbsp;- with their windows down, wearing shorts and flip-flops. I love the fact that we are near a large city, near the ocean, near the desert, near the mountains&nbsp;- what more could I ask for? And yes, even though I swore it wouldn't happen to me after living for more than 40 years in places with many weather extremes&nbsp;- I now get chilly when the temperature dips below 70 and can barely bring myself to go outdoors if it's raining. However, I do NOT wear a parka and mittens when it's 65 degrees&nbsp;- a sweatshirt or light jacket will do. <br /><br />My husband and I met while attending seminary (I dropped out before finishing one semester but he got a Master of Divinity) and we got married after knowing each other for 6 months. We are quick to tell other people that we do not advise this course of action, but we celebrated our 27th anniversary this year, so I guess sometimes rash decisions work out quite nicely. So with my husband's MDiv and my undergraduate degree in religious studies, we now both work in pharmaceutical marketing research. Just what you would expect, right? I telecommute to the east coast for work each day; I'm primarily a writer/analyst. When I was in college, writing so many research papers and unable to decide what I wanted to do when I grew up, I used to jokingly say that I should find a job writing research papers. More than 20 years later, that?s basically what I do. Cool, huh? <br /><br />Our wonderful son was born when we were married just one year and a mere 15 years later our bright-eyed redhead came into our lives (okay, so she was totally bald till she was nearly 2, but she's definitely red now). My kids are my best and constant reminder that perfect timing is something determined by God and not by me, since I wouldn't have dreamed up such a family-planning scheme, and yet it works just right for us. Here are some pics of the family, most of them taken while we were camping and hiking in the wilds of this beautiful state! <br /><br /><br /> <object width=360 height=240 data= type=application/x-shockwave-flash> <param name=data value= /> <param name=src value= /> <param name=wmode value=transparent /> </object> <a href= target=_blank><img src= alt= /></a><a href= target=_blank><img src= alt= /></a><a href= target=_blank><img src= alt= /></a> <br /><br /><br /><br />Cooking is a great joy to me ? I constantly marvel that God gave us so many things to eat and so many ways to prepare them! We could have been like cattle or something, eating pretty much the same thing, in the same way, every day for all of our lives. What a privilege to be in charge of feeding our families (and ourselves, of course), and also being able to express our creativity and knowledge of nutritional needs at the same time. (Dessert is a nutritional need, right?) I stumbled on this site when I was searching for recipes that might use up some ingredients I had in the house ? I don?t think I?ve left since then, and I?m happy to have met and shared recipes with so many nice folks around the world. <br /><br /><br /><br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><br /><a href=;jscript=0>View Verse of the Day</a> <br /><br /><br /><br /><br /><br /><img src= alt= /></p>
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