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Samosas recipe and information

Samosas are probably the most popular snack in Northern India. When an unexpected guest arrives, a lot of families send someone round to their local sweet/snack shop to pick up some samosas freshly made,  warm samosas and chutney. these days, samosas have almost become a British dish, you can buy them in most stores and restaurants & takeaways, including Harrods! Traditionally, Indian samosas are filled with a mix of potatoes and peas. These days, meat , chicken and other fillings are also used. Vegetable samosas remain our favourite. They are also called as Singharas, after the triangular water chestnuts of India also known as Singharas.the quantity below  will make 16 samosas.


 The Ingredients


• For the Pastry:  

• 2 cups plain flour or maida  

• 4 tbs. cooking oil  

• 1/2 tsp. salt  

• Water to make dough  

• To make the filling:  

• 4 large potatoes, boiled in their skin.  

• 1 cup of peas. If using fresh peas, boil and drain  

• 3 tbs. oil  

• 1 tsp. cumin  seeds  

• 1 inch piece of ginger, peeled and grated  

• 2 green chillies, finely chopped  

• 1 tsp. coriander powder  

• 1/2 tsp. chilli powder  

•  1 tbs. lemon juice instead  

• 1 tsp. Garam Masala

• 1 tsp. cumin seeds, dry-roasted and coarsely ground  

• 1 1/2 tsp. salt

 • Oil for deep frying  




1. Making The Filling:  

2. Cool the boiled potatoes, peel and Cube them (small cubes).  

3. Heat oil in a wok or a frying pan.  

4. Add cumin seeds, allow seed to turn brown, not burn.  

5. Add ginger and green chillies, fry for about a minute.  

6. Add the potatoes, peas, salt, coriander powder, roasted cumin, garam masala, chilli powder,   lemon juice. Stir well to coat potatoes and peas with spices. Cook on low heat for 5-6 minutes, stirring gently, until almost cooked. You do not want to overcook and mash the potatoes.  

7. add more salt and seasoning and lemon juice if need.

9. Making the Pastry:  

10. Place the flour, salt and oil in a bowl. Rub with your fingers, like pastry flour. It be like bread crumbs.  

11. Make a firm dough, adding a little water at a time. you can use a food processor these days. If making by hand, knead it very well.  

12. Keep aside for 25 minutes and then knead again, until smooth.  

13. Making the Samosas:  

14. Make a little ‘glue’ by adding 2-3 tbs. water to 1 tbs. of plain flour and mixing to a thick liquid. Keep to the side.  

15. Divide the dough into 8-9 portions and make dough balls, using your hands. Keep covered with a moist towl or  'j' cloth.  

16. Mix 1 tsp. flour with 2 tbs. water, to make a 'glue' Keep it aside.  

17. Roll out one ball at a time on a greased surface, into an 7-8 inch circle/chapatti, approximately 2-3 mm thick. Cut it into half using a knife. You now have 2 half circles  

18. Lift one half in your palm and bring edges together, overlapping one over the other, to makin a cone shape.  

19. Brush a little glue on one of the overlapping edges and press the other edge over it gently with a 4-5 mm. overlap, to give the cone a good seal. If not sealed properly, it opens up during frying.  

20. Now fill one cone with approximately 2 tbs. of the potato mix. You should have enough edge left at the top (4-5 mm.) to get a  seal. Using 'glue', press and seal the top edges together.  

21. Make all samosas like this. Keep them covered with a moist cloth. If pastry is dry, it is more likely to burst during frying.  

22. Heat the oil in a wok or frying pan to medium heat. If the oil is too hot, the samosas will be soggy and not crisp. Oil should not be 'smoking'. Test by putting a small piece of dough into it, it should sizzle and rise gently to the top.  

23. Put as many samosa as will spread out easily in your wok and fry gently to golden brown. Turn them over gently a few times to ensure even browning. Take out and place on kitchen paper, to absorb oil.  

24. Serve hot with Green Mango Chutney or Chilli dip.  

25. Also see restaurant reviews and guides from other ideas.


For a quick version, you can use ready made, white flour chapaties or white tortillas. Cut each into half and proceed exactly as above. These samosas will fry faster than the home-made pastry ones, so be careful, keeping the oil temperature to medium hot only.  





Samosas recipe for restaurants in Coventry


For a quick version, you can use ready made, white flour chapaties or white tortillas. Cut each into half and make the same as above. The samosas will fry faster than the home-made pastry ones, keeping the oil temperature to medium hot only.