Nutritional Info

Nutrition Facts

Serving Size 1 (17g)

Calories 120
Calories from Fat 109 (91%)
Amount Per Serving %DIV
Total Fat 12.1g 19%
Saturated Fat 1.4g 7%
Monounsaturated Fat 7.7g
Polyunsaturated Fat 3g
Trans Fat 0.0g
Cholesterol 2.7mg 1%
Sodium 1.6mg 0%
Potassium 8.9mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 0.1g 0%
Sugars 0g
Protein 0.8g 2%

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Recipe Description
Crisp and spicy, these tasty party snacks are enjoyed everywhere. Throughout the East, they are sold by street vendors, and eaten at any time of day. Fila pastry can be used if you like a lighter, flakier texture.
Prep time
45 min
Cook time
12 min
Ready In
57 min


Serves Tool

Serves To:USMetric
353/400 Gram(g)  ghee, or unsalted (sweet) butter
1   small onion, finely chopped
1   fresh root ginger, 1/2 piece, peeled and chopped
1 Clove(clv)  garlic, crushed
6000000000000001/10000000000000000 Teaspoon(t)  chilli powder
1   large potato, cooked until just tender and finely diced
1 153/200 Gram(g)  cauliflower florets, lightly cooked and chopped into small pieces
1 153/200 Gram(g)  frozen peas, thawed
2 Teaspoon(t)  garam masala
3 Teaspoon(t)  fresh coriander leaves and stems, chopped
1 Pinch(pn)  salt, to taste
50 Teaspoon(t)  square spring roll wrappers, thawed if frozen
6 Teaspoon(t)  all purpose flour. mixed to a paste with water
1 Teaspoon(t)  lemon juice
1 Cup(c)  vegetable oil, for deep frying


Heat the ghee, or butter in a large frying pan. Add the onion, ginger and garlic and cook over a low heat, stirring occasionally, for 5 minutes, until the onion has softened but not browned. Add the chilli powder and cook for 1 minute, then stir in the potato, cauliflower and peas. Sprinkle with garam masala and set aside to cool. Stir in the chopped coriander, lemon juice and salt. Cut the spring roll wrappers into three strips (or two for larger samosas). Brush the edges with a little of the flour paste. Place a small spoonful of filling about 2cm from the edge of one strip. Fold one corner over the filling to make a triangle and continue this folding until the entire strip has been used and a triangular pastry has been formed. Seal any open edges with more flour and water paste, if necessary adding more water if the paste is very thick. Heat the vegetable oil in a large pan or a deep fryer to 375 degrees F. Add the samosas, a few at a time, and deep fry until golden and crisp. Drain well on kitchen paper and serve hot, garnished with chopped coriander leaves.

Additional notes

You can prepare sarnosas in advance of the party by deep-frying thern until they are just cooked through, then drain well. Cook in hot oil for a few minutes to brown and heat through, then drain again before serving.

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