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Shortcut Samosas

I love samosas. However, between making the dough, letting it rest, making the fillings, cooling them down, and the mess of deep-frying, I hesitate to make them. Until I found this hack, adapted from Naiya Husain, one of my culinary heroes. Instead of making dough from scratch, I use tortilla wrappers. The whole thing comes together in minutes, not hours. And it's just as delicious!

Ingredients

For the filling:

  • 2 large potatoes, peeled and diced into ½ cm cubes

  • 5 cloves of garlic, crushed

  • 8 cm (3 in) piece of fresh ginger, peeled and finely grated

  • 2 tsp garam masala

  • 1 tsp cumin seeds

  • 2 green chillies, finely chopped (deseed for less heat)

  • ½ tsp chilli flakes

  • ½ tsp chilli powder

  • ½ tsp asefoetida (hing)

  • 2 TBSP ghee (clarified butter)

  • 1 tsp fine sea salt

  • 125 g (4½ oz) frozen peas

  • Large handful of fresh coriander (cilantro), chopped

For the "pastry":

  • 8 flour tortillas

  • 1 large egg, beaten

  • 2 tbsp vegetable oil, for brushing

Method

Make the filling:

  1. Boil the potatoes until tender and allow them to cool. Peel and dice them.

  2. Toast the cumin and coriander seeds in a dry pan for about 2 minutes until fragrant. Crush them in a mortar and pestle.  

  3. Add the garlic, ginger, garam masala, cumin seeds, chilli flakes, chilli powder, salt, asefoetida and ghee into the diced potatoes. Stir to combine, then cover and cook over medium heat for 15 minutes, stirring occasionally, until all moisture has been absorbed.

  4. Add the peas and the chopped coriander. At this point the filling can be refrigerated for up to 2 days.

Assemble the samosas:

  1. Cut each tortilla in half. Place a spoonful of filling in the centre of each half-circle. Brush the edges lightly with beaten egg.

  2. Bring the straight edge together to form a cone shape, pressing firmly to seal. Fill the cone, then fold and press the rounded end closed to create a triangular samosa.

Bake the samosas:

  1. Preheat the oven to 180°C / 160°C fan / 350°F. Line a baking sheet with parchment paper.

  2. Brush each samosa lightly all over with vegetable oil and arrange in a single layer on the prepared baking sheet.

  3. Bake for 15–18 minutes, flipping once halfway through, until golden and crisp.

 

Recipe 2: Spiced Ground Beef Samosa Filling

A classic keema filling — richly spiced ground beef with peas. Use with the tortilla "pastry" from Recipe 1, or with store-bought spring roll wrappers.

Makes: enough filling for 16 samosas Prep time: 10 minutes Cook time: 25 minutes

Ingredients

For the filling:

  • 1 tbsp vegetable oil

  • 1 medium onion, finely diced

  • 4 cloves of garlic, minced

  • 1 tbsp fresh ginger, finely grated (or 1 tsp ground ginger)

  • 500 g (1 lb 2 oz) ground beef (80/20 lean-to-fat ratio recommended)

  • 1½ tsp garam masala

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • ½ tsp turmeric

  • ½ tsp chilli powder (or to taste)

  • 1 tsp fine salt (or to taste)

  • 1 tbsp tomato paste

  • ½ cup (80 g) frozen peas

  • Juice of ½ lemon

  • Large handful of fresh coriander (cilantro), chopped

For the "pastry" (same as Recipe 1):

  • 8 flour tortillas

  • 1 large egg, beaten

  • 2 tbsp vegetable oil, for brushing

Method

Make the filling:

  1. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 6–8 minutes until softened and golden.

  2. Add the garlic and ginger and cook for 1 minute until fragrant.

  3. Add the ground beef, breaking it up with a spoon. Cook over medium-high heat for 5–7 minutes until browned and any liquid has evaporated.

  4. Stir in the garam masala, cumin, coriander, turmeric, chilli powder, and salt. Cook for 2 minutes, stirring constantly, until the spices are fragrant.

  5. Add the tomato paste and stir to coat. Cook for 1 minute more.

  6. Add the frozen peas and cook for 3 minutes until heated through.

  7. Remove from heat. Squeeze over the lemon juice, taste and adjust seasoning as needed, and stir in the fresh coriander.

  8. Allow the filling to cool completely before assembling samosas.

Assemble and cook:

  1. Follow the assembly and baking instructions from Recipe 1 (Steps 6–10).

Cook's tips:

  • The filling can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month.

  • For extra richness, add ¼ tsp each of ground cardamom and cinnamon with the other spices.

  • For a hotter kick, add a finely minced fresh green chilli along with the garlic and ginger.

 

 
 
 

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