Pea and Potato Samosas


March 2, 2016

At Curry On Cooking samosas are a firm favourite of ours. Serve up as party food over the festive period. These delightful morsels can be cooked and frozen in advance; on the day thaw, heat and serve.

You can cheat and use filo pastry but I prefer mum’s recipe, the casing tastes so much better with the home made version. However, the great thing about using filo pastry is the samosas can be baked in the oven resulting in a healthier and crisper version. Just brush the samosas very lightly with melted butter or oil and bake in a medium to hot oven for about 15-20 minutes or until golden brown.

  • Prep: 50 mins
  • Cook: 25 mins



1 medium Onion, finely chopped

2 large Potatoes boiled, cooled and mashed

1/2 cup Frozen peas

1 tsp Salt

1 tsp Ground black pepper

1-2 cup Water

1-2 Chillies, chopped (optional)

1 tsp Garam marsala


250 g Plain flour

1 1/2 tsp Salt

4 tbsp Sunflower oil

Warm water as required or shop brought filo pastry works just as well!

Milk to seal edges of samosas

Oil for deep frying



1Mix all the filling ingredients well – add chillies to suit taste.

2Divide into 12 balls.

To make the dough

1Rub the oil into the flour until the mixture resembles breadcrumbs.

2Add warm water, a little at a time, mix into a soft, pliable dough.

3Knead for 4 - 5 minutes, until smooth. Cover and rest dough for 30 mins.

Assembling the samosas

1Divide the dough into 6 balls.

2Dust one of the balls with flour. Roll out into a thin circle. Cut in half to form two semicircles.

3Take a semicircle, brush the edges with milk. Fold into a cone.

4Take a portion of potato stuffing and place into the cone.

5Using a little milk, seal the open sides together to form a triangle. Seal all edges well.


7In batches of 4 deep fry samosas in hot oil for about 5-8 minutes or until golden brown.

8Serve with a mint yoghurt dipping sauce or tomato ketchup!


2 Reviews


May 20, 2020

It’s our pleasure! We love sharing our recipes!


May 20, 2020

I’ve always wanted to make my own samosa, thank you for the recipe.

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