Samosas aren't difficult to make, although they do take a bit of time. The hardst part is trying to describe how to form them from a half-circle of dough to a filled cone. If you have a tortilla ...

In a bowl, mix flour, salt, carom seeds, oil and rub mixture until crumbly. Slowly add water and knead into a stiff dough.

You could of course cook potatoes fresh for this ... 1 hour 40 mins Calories per Serving: 119 For the samosas vegetable oil, ...

Add the peas, stir well and add the spices, mango powder, salt and a splash of water. (If using lemon juice, add this instead of the water.) Cook for 1-2 minutes, then add the potatoes and ...

The inspiration for these samosa cases is delicious ... Add the cumin and peas and cook for a few minutes. Stir in the dill, along with the mashed potato, and mix well, then transfer to a bowl ...

Cook the potatoes until soft, peel and mash. 2. Chop the green chillies, garlic, ginger and the coriander leaves. 3. Mix all the ingredients for the dough except water and rub thoroughly. Sprinkle ...

These pea and potato samosas are served up with a delicious tomato kasundi - a spiced Indian tomato sauce that will be a perfect addition to your condiments. The kasundi recipe makes 2 cups.

It’s an irresistable combination of delicate puff pastry and a vegetarian potato pea samosa filling. I’ve added an additional festive twist with wensleydale cheese but this is optional!

About Vegetable Crispy Samosa: This Vegetarian Crispy Samosa is an excellent alternative to your usual potato samosa. This tiny treat of paradise with savoury filling is very easy to prepare. Stuffed ...