The samosa maker vs homemade samosas

by Barry Lewis


3-4 sheets filo pastry

OR For the pastry

225g plain flour

1tsp salt

100ml water

2tbsp vegetable oil

1tbsp nigella seeds (optional)

For the samosa filling

1tbsp vegetable oil

1 large carrot, sliced very thin

1 large potato, peeled and diced small

1 onion, chopped fine

1tbsp curry powder

1tsp garam masala

1tsp cumin seeds

120g frozen peas

200ml vegetable stock

Here’s an idea, lets take a toasted sandwich maker…. and put triangles in it! Yes folks, it’s an electronic samosa maker. Here we make samosas fried with filo pastry and a homemade dough, then compare it with the samosa maker (this baby was 2 stars for a reason!)… enjoy!

I found it here (affiliate link!) but it was cheaper in a shop, so shop around

To make the samosas….

Homemade samosa dough…..

In a bowl mix together the flour and salt, then add the oil, water and nigella seeds (if using) to the bowl and mix well with your hands, knead together in the bowl, you shouldn’t need any more flour or water, but if it’s too sticky add a little flour, too dry, a little water, in small batches. Knead to a smooth ball and cover with cling film, leave to one side for 30 minutes. Take out small balls of the dough, roll on a flat surface and trim to a square shape, which can be folded over into a triangle following the method used in the video.

Or skip this step and use filo pastry, remember to keep filo pastry cool in the fridge until making them.

Samosa filling

Add the oil to a frying pan and fry the onion, garlic, curry powder, garam masala and cumin seeds for ten minutes, stirring as you go. Add in the potatoes, stock, carrots and peas, stir well and bring to a simmer, once a simmer is reached, reduce the heat to low and place a lid on the pan, let it bubble away for 30 minutes, stir it every so often and if all the fluid evaporates too quickly add a little extra water. Once 30 minutes is up all the ingredients should be super soft, allow to cool to one side.

Fill the samosas using the method in the video, and sealing them (bayaya) using flour and water mix. Fry in oil in a large pan until lightly golden brown, resting on kitchen towel before eating. You could also bake them or place in an air fryer.