This samosa recipe UK guide explains how to make potato and pea samosas from homemade pastry, then links to a separate pakora recipe for a different snack. Both involve frying, but samosa pastry and pakora batter are not interchangeable.
Start with one recipe and a manageable batch. For more cooking projects, visit our Nepali recipes and South Asian cooking guide.
Samosa or pakora: what is the difference?
A samosa encloses a prepared filling in pastry. Pakora uses a seasoned batter around ingredients such as vegetables, following the chosen recipe. The flour, consistency, shaping and cooking needs differ.
This page contains the full potato samosa method. Use our separate pakora recipe for its quantities and detailed instructions.
Samosa recipe UK: ingredients for approximately 16–18
For the pastry
- 300g plain flour
- 1 tsp ajwain (carom seeds)
- ½ tsp salt
- 4 tbsp suitable vegetable oil or ghee
- 100–120ml cold water, added gradually as needed
For the potato filling
- 500g potatoes, boiled and roughly mashed with some small chunks
- 150g frozen peas, prepared according to their packet instructions
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- About 1 inch fresh ginger, grated
- 2 green chillies, finely chopped, or fewer to taste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp turmeric
- ½ tsp amchur (dried mango powder)
- Salt to taste
- A handful of fresh coriander, chopped
For frying
Use suitable frying oil following its label and your cookware's instructions. Yield depends on pastry size and filling amount. Read labels for dietary requirements: this recipe includes wheat and mustard, and ghee is milk-derived if used.
Before you heat the oil
Prepare the filling, pastry, utensils and draining area first. Use suitable stable cookware and follow its safe oil-fill guidance. Keep the area dry, keep children away from the frying area and never leave hot oil unattended.
Use a suitable cooking thermometer where possible. Do not let oil smoke, add water to hot oil or drop wet utensils into it. Adults should manage frying; keep hands clear and lower food carefully using suitable utensils.
How to make potato samosas, step by step
1. Make and rest the pastry
Mix the flour, ajwain and salt. Rub the oil or ghee into the flour with your fingertips until evenly distributed and crumbly. This fat-rubbing technique is often called moyan.
Add cold water gradually until a firm dough forms; you may not need the full amount. Knead for about 5 minutes, cover with a clean damp cloth and rest for around 30 minutes.
2. Cook the filling
Heat the filling oil over moderate heat. Add cumin and mustard seeds carefully, allowing them to sizzle without burning. Add ginger and chilli and cook briefly. Stir in ground coriander, cumin, turmeric and amchur, then add the potatoes and prepared peas.
Mix and heat through, ensuring the peas are cooked according to their packet requirements. Add salt, garam masala and fresh coriander. Let the filling cool enough for safe handling before shaping, without leaving prepared food sitting out unnecessarily.
3. Roll and form cones
Divide the dough into 8–9 pieces. Roll each into an oval approximately 15–18cm long and around 2mm thick, then cut in half. Sizes are guides rather than guarantees.
Lightly moisten the straight edge of one semicircle with water. Fold it into a cone, overlap the straight edges and press firmly. Add a modest amount of filling, leaving room to seal. The earlier recipe suggests 2–3 tablespoons, but use less if needed for your pastry size.
Lightly moisten the open edge, pinch closed and check every seam. Keep excess filling off the edges and do not overfill.
4. Fry a small batch
For these fresh homemade samosas, the original recipe uses oil around 160–170°C. Treat that as a method-specific starting guide, checking the suitability of your oil and cookware. Monitor and control the heat throughout.
Lower a small batch carefully into the oil without overcrowding. Turn with suitable utensils. The original method suggests about 8–10 minutes, but pastry thickness, filling and equipment affect this. Check that the pastry is cooked through rather than judging only by colour or time.
Lift out carefully and drain on a suitable rack or kitchen paper away from the hob. Allow to cool enough to eat before serving.
Pakora: try a separate batter method
Follow our pakora recipe for its flour, vegetable preparation, batter proportions and frying method. Besan-based batter behaves differently from plain-flour samosa pastry.
Check the recipe before buying ingredients. Do not transfer the samosa frying time directly to pakora: ingredient size, moisture and batter thickness change the cooking needs. If learning, cook one type first rather than managing several unfamiliar frying projects at once.
Troubleshooting homemade samosas
The dough feels too soft
Add water gradually from the start. This pastry should be firm enough to hold its shape, not like a wet bread dough. Avoid large last-minute adjustments without testing a small piece.
The seams open
Reduce the filling and keep the sealing edges clean. Press the seams firmly before frying. Handle filled samosas gently.
The outside browns too quickly
Check and reduce the heat as needed. A browned exterior can hide uncooked pastry. Keep the pastry evenly rolled and use a manageable batch size.
The filling lacks tang
Amchur gives a fruity sour note. A small amount of lemon juice can give a different result, but avoid making the filling wet. Taste and adjust the cooked filling before shaping.
Serving ideas
Serve with mint chutney, tamarind chutney, pickle or another accompaniment you enjoy. Browse pickles and chutneys, checking ingredients and current availability. Tea can make a simple accompaniment.
For a meal before or after the snacks, see our dal tadka and chana masala guide. For a different festival frying project, explore our sel roti recipe, using its own batter and method.
Variations and preparation ahead
Smaller samosas need less filling and may cook differently. Paneer or meat versions require a method designed for those ingredients; do not assume raw mince is safe simply because the pastry is golden.
Baked, air-fried and frozen versions also need suitable methods rather than a fixed adjustment to this fresh-frying recipe. Follow product instructions for purchased samosas. This guide does not establish a tested freezing period or universal cooking time from frozen.
Frequently asked questions
Can I use pakora batter as samosa pastry?
No. They are different preparations. Follow the separate recipe for each.
Is besan the same as plain flour?
No. Besan and wheat plain flour have different ingredients and behaviour. Buy the flour your chosen recipe specifies and check the label.
Can I use ghee instead of oil in the pastry?
This recipe allows either, with a different flavour. Ghee is milk-derived; check suitability for everyone you are serving.
Do I need to deep-fry at home?
No. If you do not have suitable equipment or confidence handling hot oil, choose a recipe designed for another cooking method instead of improvising a direct conversion.
Can I make samosas for a gathering?
Practise first and plan a manageable quantity. Follow appropriate food handling and storage guidance for any preparation ahead; avoid leaving filling out while shaping a large batch.
Where can I find the full pakora recipe?
Use our pakora recipe guide for ingredient quantities and the method.
Shop for your chosen recipe
Browse MasalaMart for current flour, spice and accompaniment listings. Check labels, stock and address-specific delivery options rather than assuming every ingredient is available.
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