Samosa (The Pacific Island Way)


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/2 cup frozen peas
  • 1/2 cup potatoes, diced
  • Salt and black pepper, to taste
  • Vegetable oil, for frying


  1. In a large bowl, combine the flour and salt. Gradually add the oil and water, stirring until the dough comes together into a smooth ball. Cover the dough with a damp cloth and set aside for 30 minutes.
  2. Meanwhile, in a small saucepan, heat the cumin, coriander, and mustard seeds over medium heat until fragrant, about 1-2 minutes. Stir in the cumin powder, coriander powder, red chili powder, turmeric powder, and garam masala, and cook for another minute. Add the peas and potatoes and season with salt and black pepper. Cook for 5-7 minutes, or until the vegetables are tender. Set aside to cool.
  3. Divide the dough into 8 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into a circle about 6 inches in diameter.
  4. Cut each circle in half to form 2 semi-circles. Place about 2 tablespoons of the filling onto one half of each semi-circle. Fold the other half over the filling and press the edges together to seal.
  5. In a deep saucepan, heat enough oil to deep fry the samosas. Fry the samosas in batches until golden and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot with chutney or dipping sauce.


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