How To Be A Less Shit Cook: Samosas

How To Be A Less Shit Cook: Samosas

Now that the pack of Mi Goreng you bought at the start of O-Week has run out it’s time to think about other meal options. Samosas are a surprisingly affordable option, using cheap ingredients and adding flavour with spices. They make a great dinner, lunch, snack, breakfast or anytime food.   

You can customise this recipe and use a filling of your own choice. Depending on what you have in the cupboard you can use 100% of one flour rather than 50/50. You can also choose to deep-fry or bake these. Baking provides a healthier, less oily samosa, but deep-frying provides a satisfying crispy exterior.  



250g Wholemeal Flour

250g High Grade Flour

1 Tsp Dried Yeast

1 Tsp Salt

½ Tsp Turmeric                      

½ Tsp Cumin

1 Tsp Oil

300ml Water


Combine the flours, yeast, salt and spices in a bowl. Be careful not to put the salt and the yeast in together, or the salt will kill the yeast.

Add the oil, then slowly add water, and mix until a firm dough is formed. Flour a surface and knead the dough, until it is pliable. Put the dough back in the bowl, cover, and leave for at least two hours.



3 Mediumish Potatoes

2 Tbsp Oil

1 Tbsp Cumin Seeds

1 Onion

1 Tbsp Garlic

1 Tsp Turmeric

1 Tsp Cumin

½ Tsp Garam Masala

½ Tsp Chilli Powder

½ Tsp Paprika

½ Head of Cauliflower or Broccoli

½ Cup Peas


Start boiling a pot of water and add a pinch of salt to it. Dice the potatoes and add to the boiling water. Boil for about ten minutes, or until the potatoes are soft and crushable. While the potatoes are boiling, chop the onions and the cauliflower/broccoli. Heat the oil in a large wok or frying pan and add the cumin seeds. When you start to hear them sizzle, add the onions, garlic and spices. Fry these until the onion goes translucent, then add the cauliflower/broccoli. When the potatoes are done, drain the water and then roughly mash them with a fork. Add the mashed potatoes and peas once the cauliflower/broccoli has softened and stir thoroughly. Cook on a medium heat for another ten minutes.

Take the dough and roll it out on a floured surface. Use a glass to cut out rounds of dough.  Place a spoonful of filling on each round, then fold in half and crimp the edges together. If you’re having problems getting it to seal, try wetting your fingers to introduce a little moisture.

Either bake at 180C for twenty minutes (on baking paper) or deep fry until golden brown. 

Serve with sriracha or another sauce of your liking.   

This article first appeared in Issue 1, 2019.
Posted 8:48pm Thursday 21st February 2019 by Gordon Oliver.