Serves: 10
Preparation time: 30 minutes
Cooking time: 25 minutes
Recipe By Jay Miller


For the dough

  • 2 cups Golden Cloud Cake Wheat Flour
  • 60ml Oil
  • ½ cup water
  • 1 tsp cumin seeds
  • 1 tsp salt

For the filling

  • 1 Tbsp oil
  • 1 onion, chopped
  • 3-4 fresh curry leaves
  • 1 tsp black mustard seeds
  • 2 green chillies, chopped
  • 2 Tbsp fresh ginger and garlic paste
  • ½ cup frozen mixed veg
  • 1 tsp garam masala
  • ¾ tsp chilli powder
  • ¼ tsp turmeric
  • 500g potatoes, peeled and boiled until soft
  • 4 Tbsp fresh coriander
  • ½ tsp salt
  • oil for frying
  • 2 Tbsp cornflour mixed with one Tbsp cold water, for folding
To serve coriander and mint chutney


  1. Start with the dough. Add the golden cloud cake flour, cumin seeds, salt and oil to a medium sized mixing bowl and stir together.
  2. Make a well in the centre and gradually add the water while mixing.
  3. Bring the ingredients together to form a fairly stiff dough.
  4. Cover the dough with a kitchen towel and allow to rest for 30 minutes.
  5. Meanwhile, move on to the filling. Place a bit of oil into a frying pan over a medium heat.
  6. Add the onions and sauté for 5 minutes until golden. Next add the the curry leaves and mustard seeds and cook for 1-2 minutes.
  7. Add the ginger and garlic along with the mixed vegetables and cook for another 2-3 minutes.
  8. Next, add all of the spices in at once and gently fry until slightly toasted.
  9. Crumble in the cooked potatoes and stir through gently.
  10. Sprinkle over the fresh coriander and stir through.
  11. Season to taste with salt and remove mixture from the heat and allow to cool down to room temperature.
  12. Divide the dough into five equal balls. Roll each ball into a circle (about 2mm thick). Cut the circles in half to make 10 semicircles.
  13. With each semicircle, fold the cut edge together and seal with the cornflour mixture to make a cone shape with the dough.
  14. Fill each cone with approximately 1 tablespoon of filling. Seal the open edge with the cornflour mixture and fold up like an envelope.
  15. Heat up the oil to a medium heat in a deep frying pan.
  16. Gently fry each samosa in oil, turning occasionally, until the samosa is golden brown.
  17. Remove and strain on some kitchen towel. Serve with a mint and coriander chutney.
Instructions are a guideline only. Cooking times may vary.
Cookies help us improve your website experience.
By using our website, you agree to our use of cookies.