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I have had two different types of samosas and I prefer this type with potato. You can make your own dough but wrappers work too.

Note: Step 5 can be changed. You can use the wrapper and put mix on the centre of a wrapper and fold into a triangle. Use beaten egg to seal the edges. Step 5 make appetizer sized samosas but by using a whole wrapper you get a larger samosa.



  • 1 large packet egg roll wrappers
  • 2 large potatoes
  • 1?2 cup frozen peas (I use canned and just drain them)
  • 1 T coriander seeds
  • 11?2 tsp cumin seeds
  • 1 tsp chili flakes
  • 1 T lemon juice
  • 2 T chopped coriander or mint (or both)
  • vegetable oil for frying


  • Peel and dice potatoes.
  • Boil until just tender.
  • Drain.
  • Boil peas (if using frozen) until just cooked and drain.
  • Toast coriander and cumin seeds in a dry pan over moderate heat until aromatic.
  • Add chili flakes and toast briefly.
  • Grind all to a fine powder in a spice grinder or mortar/pestal.
  • Mix potatoes, peas, spices, lemon juice and chopped herbs.
  • Separate wrappers and cut into 2 - 21?2 inch strips.
  • Place a heaped teaspoonful of filling on one end of strip and fold wrapper over diagonally.
  • Fold again so loser edge is square and then again to make a diagonal. (This is like folding a flag!) Continue like this until whole strip has been used up and filling is completely enclosed.
  • Dampen end with water and stick it down.
  • Deep-fry in small batches until golden, turning twice.
  • Drain on absorbent paper.
  • Serve warm with sweet chili sauce or mint chutney.

Categories: African  Deep Fryer  Stove 
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