STREAMING NOW: No Reservations

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Samosas are one of my all time favourite snacks, especially straight from the pan. I vary the filling to match my vegetable rack but i've always got a few potatoes knocking around and some peas in the freezer.”

Ingredients Nutrition


  1. Sift the flour, baking powder, salt and tumeric into a bowl. uUsing your fingers, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in about 150mls water to make a soft dough. Knead well for a few minutes, then roll into 8 balls. Cover with a damp cloth and set aside for 30 minutes.
  2. Heat the oil in a large frying pan and cook the onion, garlic and chilli for 3-4 minutes until softened and golden. Add the potatoes, mashong down roughly with a fork. Add the peas, cumin and salt to taste; remove from the heat and stir in the coriander.
  3. Heat about 5cm of oil in a wok. Meanwhile, roll out each piece of dough into a 10cm round. Spoon an eighth of the potatoe mixture into the centre of each round. Moisten the edge of each round with a little water, then fold over the dough to enclose the filling, pressing the edges to seal, thn gently flatten out each samosa. Fry the samosas in batches for about 2 minutes, turning until crisp and golden brown. Drain on kitchen paper and eat warm.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a