I have been making samosas for some time now but I have only just got around to sharing the recipe with you. We had a big housewarming party last week (hence the skittles soju), so I made up a big batch of these babies for finger food. If you are unfamiliar with Indian cuisine, samosas are the Indian version of a springroll, filled with potatoes, vegetables or meat, served in a triangle.

You can buy these springroll wrappers at the foreign food mart in Itaewon, they also have them at the Pinoy Mart in HBC. They come in various sizes  you can get huge ones, mediums and smalls. The ones I used here are the small ones as I was making them for the party. However I find the medium ones the easiest to work with.  You can use pretty much any vegetables for your filling, just use whatever you have. You need the potato as the base but after that its up to you. I like to put in courgette, sweet-corn and peas if I have them on hand. You can also add meat.


20 springroll/ samosa wrappers (I used the smaller ones)

4 medium potatoes

3-4 mushrooms

1 – 2 egg plants

2 tomatoes

1 green pepper

1 onion

5 cloves of garlic

1 tablespoon of cumin

1 teaspoon of garam masala

1 teaspoon of coriander

6 tablespoons of olive oil

Salt and pepper

900ml of soybean oil for deep frying


To make the filling, boil your potatoes until they are soft and fluffy. Then drain and leave to cool. Fry the onion and garlic in a little oil until it has softened. Add the pepper and aubergine and cook for a further 5 minutes until they are lightly browned and cooked through. Add the tomatoes, mushrooms and the spices and fry for a few more minutes until everything has mixed together. Once this mixture is done remove it from the pan and leave to the side. In the frying pan heat 4 tablespoons of oil then add the potatoes (you may want to roughly chop them first). Fry them in the pan so they start to get a bit of a crispy coating on them, but move them around so they break up into small pieces. After five minutes of so add in the rest of the vegetables and mix everything together. Remove from the heat and leave to cool before filling the samosas.

You will need to defrost your wrappers before using. As they are so thin it doesn’t take too long. Just leave them on the side for about 30 minutes. Peel them off carefully as and when you need them and throw a damp cloth over the rest to stop them drying out. Fold your samosa paper in half making a rectangle as shown below. Take the bottom left hand corner up to the top so it makes a triangle shape. Fold this half over again so its back to a square then fold it over once more so you have your triangle. This may take a little bit of time to get the hang of but it gets easier the more you do it.

Take your pocket in your hand with the cone facing down. There will be several layers inside. Make a space between the second and third ones with your finger then put the filling inside. about 2 teaspoons worth is plenty. Push down the filling with your finger then fold or tuck the flap into the samosa to make the triangle. You can use some beaten egg to help this stick down to make sure the edge has completely sealed. There are plenty of videos on youtube if you have any trouble.

Put the samosa on a plate whilst you make the remaining ones. As you are stacking them up try not to let them touch each other so they don’t stick together. If you have any unused wrappers put them back into the packet and put them back in the freezer. Unfreezing and refreezing does not seem to harm them.  Heat your oil to 350 degrees or until a small piece of bread sizzles at the top and goes brown within a few seconds. When the oil’s hot enough pop 3 or 4 into the oil. They should take a couple of minutes until they are golden brown on both sides. Remove them from the oil and drain on kitchen roll to remove excess oil.  Repeat until all the samosas are done. If you’re looking for a healthier method of cooking then you can bake them in the oven with a little bit of oil sprayed on top of them. They come out reasonably well, although not as well as the deep-fried ones. You can serve these on their own with a nice raita dip (recipe here) or as side dish to curry. Either way they are a very tasty snack.



0 comments on “Samosas”

  1. Perhaps this recommendation doesn’t fall within the spirit of the blog, but how about a few healthy food options? Nonetheless, keep the posts coming. They’re good reads.

    • I have to admit it has been rather calorific lately, although I must admit I don’t eat like this for every meal. We’re practically into soup season now, so i’ll have some less glutinous options coming soon.

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