Samosas Recipe

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Samosas aren’t that difficult to make, but rolling the dough can be rather labor-intensive. Whenever I make them, I always get my family to help roll the dough (samosas are the reason I own 4 rolling pins), and that helps me get them done quickly. If you don’t have anyone to help you out, don’t fret, take comfort in that you’re on your way to toned arms (yay).


Difficulty:AdvancedPrep time: 30 minutesCook time: 30 minutesRest time: 30 minutesTotal time:1 hour 30 minutesYields:12 samosas



  • Mince filling



  1. Sift the flour and salt. Add the water and lemon juice and mix to a stiff dough.
  2. Divide the dough into 12 portions and roll each between the palms of your hands. Roll into 12 discs.
  3. Place 6 discs on top of each other, brushing with oil on both sides and sprinkling a little flour on them. Leave the bottom and top of the discs ungreased. Roll the pile of discs into a large circle of about 30cm.
  4. Place the dough on a greased baking tray and bake in a preheated oven at 390°F/200°C for 3 – 5 minutes to separate the layers. Trim the edges. Repeat with the remaining dough.
  5. Cut into strips of 6cm wide x 20cm long. Separate the layers carefully. Place the filling and fold into a triangle. Moisten the edge with water and fold to complete the samosas.
  6. Filling

  7. Heat the oil in a heavy-based saucepan and brown the mince. Add the onions and garlic and sauté until soft. Add the remaining ingredients and fry for about 2 minutes. Set aside to cool.
  8. Fill the samosas and chill in the refrigerator for about 30 minutes before frying. Fry in hot oil, turning until golden brown. Drain on a paper towel.

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