Nutritional Info

Nutrition Facts

Serving Size 1 (39g)

Calories 85
Calories from Fat 6 (7%)
Amount Per Serving %DIV
Total Fat 0.6g 1%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0.7mg 0%
Sodium 27.9mg 1%
Potassium 100.3mg 2%
Total Carbohydrate 16.5g 5%
Dietary Fiber 1.8g 7%
Sugars 0.2g
Protein 3.4g 7%

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Recipe Description
These fried pastries are a real staple at any Indian restaurant. When frying them, be sure the oil is not too hot. You want these to fry slowly enough to cook the pastry all the way through.
Prep time
2 hr 20 min
Cook time
32 min
Ready In
2 hr 52 min


Serves Tool

Serves To:USMetric
3/4 Cup(c)  all purpose flour
1/2 Cup(c)  whole wheat flour
1/2 Teaspoon(t)  salt
1 Cup(c)  potatoes, diced in 1/4 inch pieces
1/3 Cup(c)  warm water
1/2 Cup(c)  onions, chopped
3 Clove(clv)  garlic, minced
1 Teaspoon(t)  fresh ginger, minced
1 1/2 Teaspoon(t)  curry powder
1/4 Teaspoon(t)  turmeric, ground
1/4 Teaspoon(t)  cumin, ground
1/8 Teaspoon(t)  red pepper, ground
1 Tablespoon(T)  vegetable oil
1/2 Cup(c)  peas, fresh or frozen
1 1/2 Tablespoon(T)  fresh cilantro, chopped


For the dough, place both of the flours and 1/2 teaspoon salt in a food processor container fitted with a steel blade. Cover and process until combined. Through the chute, with the motor running, add 1 tablespoon ghee, then as much of the warm water as necessary for the dough to form a ball. Wrap in plastic wrap and chill, 1 to 2 hours. While the dough is chilling, prepare the filling. In a 1 quart saucepan, heat 1 tablespoon of ghee or oil over medium high heat. Add the onions, garlic and ginger. Cook, stirring, until onions are transparent, about 2 minutes. Stir in the curry powder, turmeric, cumin and ground red pepper until absorbed. Add 1/2 cup water and bring to a boil. Add the potatoes and peas. Bring to a boil, then reduce heat and simmer, uncovered, 20 minutes or until vegetables are soft and sauce is thick. Stir in cilantro and 1/2 teaspoon of salt. Divide dough into 8 pieces and form each into a ball. Roll out each ball into a 6 inch circle (the dough will be very thin). Cut the circle in half to form 2 half moons. Moisten the straight edges of the dough and roll to form a cone, using the rounded edge as the top of the cone. Press the flat edge of the dough to seal. Holding the cone in one hand, place about 1 tablespoon of filling in the center. Press the rounded edges of the dough to seal. Be sure all seams are well sealed so the samosa does not come apart in the frying. Pour the oil 2 inches deep into a 3 quart pot and heat over medium high heat until the oil reaches 350° F, or until it bubbles when a small piece of dough is dropped in it. Cook the samosas until nicely browned all over, about 2 to 3 minutes per side. Drain on paper towels.

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