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“These samosas are tasty and easy to make. The pastry is the winning touch so don't cheat and use pre-bought. Can be made ahead, frozen and cooked when needed.”

Ingredients Nutrition


  1. Boil a pan of water, add carrot and cook for 4 minutes. Add the sweet potato and cook for a further 4 minutes, then add the peas and cook for a further 3 minutes. Drain.
  2. Heat the vegetable oil in a saucepan over a medium heat, add the onion, garlic, ginger, spices and lime juice and cook, stirring, for three minutes. Add the vegetables and season to taste.
  3. Cook, stirring, for two minutes, then remove from the heat, leave to cool a little and mash.
  4. Put the flour in a bowl and rub in the butter. Add the milk and mix to form a dough. Knead briefly and divide into four. On a floured surface, roll each piece out into a 17cm-diameter circle, then cut in halves.
  5. Divide the filling between the half-circles, brush the edges with water and fold into triangles, sealing the edges.
  6. Heat vegetable oil to 190C and then fry the samosas in batches for 3-4 minutes, or until golden. Drain and serve with lime wedges.

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