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  • Cook the potatoes in plenty of lightly salted, boiling water until tender. Drain well, dice and set aside.
  • At the same time, mix together the flour, ajwain seeds, ½ tspn salt with shortening and the oil mixture until firmish.
  • Then form the dough into small balls. Slightly flatten out on a lightly floured board and roll into oval shapes. Cut in half, sprinkle with a little flour and set aside.
  • To make the filling, heat the oil in a wok (or large non-stick pan) and add the cumin and coriander seeds, ginger, turmeric, chilli powder and ¼ tspn salt. Cook for 1-2 mins to toast the spices, continually stirring. Then add the peas and potato. Toss well and cook a little just to heat through.
  • To prepare the samosas, line the straight part of each piece of pastry along your fingers on your palm. Then apply water to the edges, flip the pastry and form into a cone shape. Fill with the potato mixture, apply water to the edges and press closed. 
  • Deep fry the samosas in plenty of hot oil until golden brown. Then drain well and serve with a chilli sauce on the side.


  • 4 potatoes, peeled
  • freshly ground salt
  • 250 gm plain flour
  • ½ tspn ajwain seeds (bishop’s weed)
  • 2 tbsp mixture of shortening & vegetable oil
  • 1 tbsp vegetable oil
  • ½ tspn each cumin & coriander seeds
  • 1 tspn ground ginger
  • 1 tspn turmeric
  • ¼ tspn chilli powder
  • 50 gm green peas
  • 50-70 ml water

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm