Vegetable Samosas

Vegetable Samosas

These are a fantastic addition to your favourite curry.  Really easy to make – some onion with a couple of spices.  They never last long and are loved by everyone there just never seem to be enough.

Get everyone involved in stuffing the pockets with the filling. 

Cooking surfaces


BBQ Temperature


For the pastry

  • 225g plain flour
  • 2 tsp salt
  • 2 tbsp vegetable oil
  • 100ml water
  • 2 litres vegetable oil to fry in

For the filling

  • 1 tbsp vegetable oil
  • 1 onion, chopped finely
  • 2 clove garlic, crushed
  • 1 potato, diced to 5mm cubes
  • 1 carrot, disced to 5mm cubes
  • 100g frozen peas
  • 1/4 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp chilli powder
  • 1 tsp garam masala
  • 100ml vegetable stock


Prep the dough

  1. Mix the flour, salt and 2 tbsp oil in a bowl.
  2. Add the water and mix until you have a firm dough (I use my food processor until I have marbles of dough and then press together).
  3. Form a ball and wrap in cling and leave to sit for 30 minutes at room temp.

Make the filling

  1. Heat the oil in a frying pan and add the onion and garlic and fry for about 10 minutes until the onion has softened. 
  2. Add the spices and cook for a minute. 
  3. Add the vegetables and stock and cook for about 30 minutes until the veg has softened. 

Pulling the samosas together

  1. Take the dough and divide the ball into 8.
  2. Roll each piece out into a 15cm circle. 
  3. Cut each circle in half. 
  4. With the straight edge towards you, fold each side up to form a cone. Seal the joint with some water.
  5. Fill the cone 2/3 full with the filling. 
  6. Wet the top of the cone with water and pinch together to make the samosa.

Frying the samaosas

  1. Setup your Egg to cook direct with the wok in the EGGspander basket.
  2. You’re looking for your oil in the wok to be 1/3 full and at 180°C. To achieve this set you Egg dome temp to 135°C. 
  3. Once the oil is at 180°C fry your samosas in batches of 6 for about 10 minutes, turning with a slotted spoon every 3 minutes. 
  4. Once golden, drain on some kitchen roll before serving with some coriander and mango chutney. 


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