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Kasta Samosas

Kasta Samosas



  • TIME:

    1-2 hours


  • Oil for deep frying


  • 300g plain flour (save 40g for rolling out)
  • 25g melted ghee
  • 120ml
  • ½ tsp salt or to taste

Spices for pastry

  • 1½ tsp carom seeds


  • 600g potatoes (any variety)
  • 120g frozen peas
  • ½ medium-sized onion, finely chopped
  • 1 green finger chilli, finely chopped
  • 1 tsp ginger/garlic paste
  • 3 tbsp chopped coriander
  • 6 tbsp vegetable oil
  • 1 tsp salt or to taste
  • Water for boiling potatoes

Spices for filling

  • 1 tbsp cumin seeds
  • 1 tbsp dried fenugreek leaves
  • 1 tbsp coriander seeds, crushed using a pestle and mortar
  • 1 tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp garam masala
  • ¼ tsp amchoor powder



  • In a mixing bowl mix together 260g of the flour, carom seeds, salt and ghee, and slowly add the water. Using your hands knead vigorously to form a tough dough. This should take about three minutes
  • Leave the dough covered at room temperature until needed

Mixture/Filling for the pastry

  • Boil enough water in a saucepan to cover the potatoes and boil them until soft. Let the potatoes cool
  • Remove the skin from the potatoes and cut into small dices no larger than 1cm squared, then leave the potatoes to one side
  • Heat the oil in a saucepan and add the cumin seeds. Sizzle for about 1-2 minutes
  • Add the onion to the saucepan and cook until see-through
  • Add the green chilli and peas to the mixture and cook for another minute
  • Add the turmeric, red chilli powder and salt to the saucepan together with the diced potatoes and crushed coriander seeds. Cook this together for two minutes
  • Add the dried fenugreek leaves, garam masala and chopped coriander leaves and cook for one final minute. Cool the fillingfor 20 minutes before filling the samosas

Filling for the samosa

  • Roll the dough out into a rod shape using your hands
  • Split the dough equally into eight pieces
  • Make each dough piece into a ball, flatten the ball and, using a rolling pin, roll out the dough pieces into an oval shape (approximately 16cm wide and 28cm in length, no thicker than 2mm). Use the extra flour to stop the dough sticking
  • Once all eight dough pieces have been rolled out flat, use a knife to split each piece into two, cutting across width ways. You should end up with 16 half circle pastry shapes ready to fill
  • To fill the samosas, hold one of the rolled out half circles on your palm with the straight edge facing up and rounded edge down. Brush water at the top and bottom edges of the pastry slightly
  • Fold over one side of the pastry, halfway across your palm, and then bring the other half of the pastry over the folded side to form a triangular shape
  • Turn over the triangle shape and hold it open ready to fill
  • Spoon one heaped tablespoon of mixture into the triangular cone-shaped pocket. Press down using the back of the spoon and then use your fingertips to press the edges of the pastry together to seal. Add more water if needed for sealing
  • Repeat this process for all of the samosas
  • Deep fry the samosas at 180°C for 3-4 minutes until crisp and golden brown
  • Serve hot and enjoy a delicious flavoursome crisp treat.
Beyond Brilliant Book

Beyond Brilliant

Over 40 fabulous recipes from the kitchens of The Brilliant Restaurant.