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45 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 134
  • Fat about 3g
  • Carbohydrates about 22g
  • Protein about 4g
This is needed
This is needed for 12 piece
  • 300 g white flour
  • 0.75 tsp salt
  • 1.5 dl water
  • 1 tbsp peanut oil
  • 1 onions, finely chopped
  • 1 garlic clove, pressed
  • 1 tbsp peanut oil
  • 2 red chilli, deseeded, finely chopped
  • 1 tbsp garam masala
  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin
  • 0.5 tsp turmeric
  • 300 g waxy potatoes, cut into cubes
  • 1.5 tbsp water
  • 1 tsp lemon juice
  • 1 tsp salt
  • 100 g frozen peas, defrosted
  • 3 tbsp coriander, finely chopped
To shape
  • water, for brushing
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And that's how it's done
And that's how it's done
Mix the flour and salt in a bowl. Add the water and oil, knead into a soft, smooth dough, cover and leave to rest at room temperature for approx. 30 mins.
Heat the oil in a pan. Sauté the onion and all the other ingredients up to and including the turmeric. Add the potatoes and cook briefly. Add the water, lemon juice and salt, cover and simmer gently for approx. 10 mins. Mash the potatoes with a fork, mix in the peas and coriander.
To shape
Divide the dough into 6 portions, shape into balls, flatten a little. On a lightly floured surface, roll the balls into circles (each approx. 17 cm in diameter). Cut the circles in half, brush the cut edges with a little water. Fold each half into a cone shape, press the edges together firmly. Spoon in the filling to approx. 1 cm below the rim, brush the edges of the dough with water, press together firmly. Shape and fill the remaining samosas in the same way, place on a tray lined with baking paper.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220°C.