Recipe: Samosas

17 May

Personally I make these out of whatever left over curry I’ve got but a quick search on the net or maybe even a book (those things you read that aren’t on a screen) and you’ll find some great ideas of what to do for fillings.


3 cups flour (384g)
1 teaspoon salt
4 tablespoons melted butter
3/4 cup cold water, more if needed (180ml)
filling of your choice
1. Mix the salt and melted butter to the flour. Slowly pour in half of water and mix with your hands. Continue to add the rest of the water, or more, until a soft, smooth dough forms.
2. Knead the dough for 10 minutes. Leave in a lightly oiled bowl, covered, until ready to use.
3. To shape and fill: break off golf ball sized rounds of dough, roll into a 6″ circle. Cut in half, lengthwise. Using your finger, gently wipe the straight edge of the half-circle with water and fold over, pressing flat sides together. Carefully lift up, you’ll now have a cone to fill. Either hold in one hand and fill with other, or place in a narrow glass while you fill. Using water to carefully seal up the last side.
4. From what I’ve read there are three main ways of cooking them now. Deep fry, pan fry or bake. I tend to pan fry mine in a table spoon or two of oil at a high heat until golden brown.
A couple of side notes:
Technically if it doesn’t contain some sort of potato filling it’s not really a samosa, just an Indian inspired pastry which at the end of the day does the job.
If you’re feeling lazy (something nearly synonymous with being a student) you can used pre-rolled filo pastry rather then make your own. It’s just more fun this way and there’s a fair chance you’ve got that stuff in the kitchen anyway.

One Response to “Recipe: Samosas”


  1. 5 Top tips for student food: Food Revolution Day 2013 | Nameless Non-ficton - May 17, 2013

    […] past and you’ve got a great chicken curry. Then that curry could even go into some samosas… see where I’m going with this? Get creative and you’ll get better meals out of […]

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