Everyone loves a good samosa, and they taste even better when they're homemade! This recipe comes from Rahul, winner of Great British Bake Off 2018.

vegetable samosas on a plate

Serves: 12

Preparation time: 20-30mins

Cooking time: 30mins



  • 175g plain flour
  • 40g cold unsalted butter (or ghee)
  • Pinch of salt
  • ½ tsp nigella seeds
  • 60-70ml lukewarm water


  • 200g potato (peeled, boiled and diced about 1 cm)
  • 1-2tbsp sunflower oil
  • 1/2 medium onion finely chopped
  • 1tsp caster sugar
  • 1tsp Bengali five spice
  • 1tsp ginger paste/minced ginger
  • 1tsp garlic paste/minced garlic
  • 1tsp turmeric
  • 1 medium tomato chopped
  • 1tbsp currants
  • 75g frozen petit pois
  • 50g shelled skin on peanuts
  • 1tsp salt
  • Handful of chopped coriander
  • 500ml-1l sunflower oil (to deep fry)


  1. First, make the pastry. Measure, flour, salt and butter/ghee and mix them well using your hands. Add the nigella seeds. Start mixing the water little by little and make a dough. Knead the dough for about a minute and set aside in a cling film-covered bowl.
  2. To make the filling, fry the peanuts in oil. When lightly coloured, take it out of the pan and drain on kitchen towel.
  3. Now, add chopped onions with a tsp of sugar. Let cook for a minute, then turn the flame down, cover and cook for about 3 mins till the onions are translucent. Add ginger and garlic paste. Cook for 2 mins then add turmeric with a little water (50ml).
  4. When the mix becomes aromatic, add chopped tomatoes and salt. Mix well. Cook with the lid on for 5 mins until tomatoes have disintegrated.
  5. Add the cooked potato and mix, mashing them slightly. Stir in the petits pois and currants. Transfer the filling in a shallow dish and place in the fridge to cool. When cooled, mix in the peanuts.
  6. Divide the dough into 6 pieces. Roll each piece to make a ball. Roll each ball of dough to an oval shape.
  7. Turn the oval so the narrow end is closest to you. Cut the oval in half.
  8. Place the half oval-shaped dough on your palm with the straight edge nearest to your wrist. Brush the straight edge with water around edges and fold the right corner to meet the left and form a cone. Pinch the open edge to seal.
  9. Divide the filling into 12 equal portions and spoon 1 portion into each cone. Fold the rounded edge down over the filling to create a three dimensional pocket and pinch the edges together to seal. Repeat for rest of the dough and filling.
  10. To fry, heat the oil in a large pan or wok. The oil temp should not go above 160C.
  11. Fry the samosas in batches of 3 until golden brown outside (2mins each side). Drain on a kitchen towel and serve.


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