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5 Ingredient Curried Samosas

Samosas are one of India’s most popular snacks or side dishes. Golden, deep fried pastry filled with fragrant meat, vegetables and crispy to the bite. One taste of samosas and there’s no doubt why they’re such a popular dish. If you’ve ever wanted to try your hand at making samosas you’re in luck because we’ve put together a delicious fool-proof recipe that you will love preparing. 

This curried samosa recipe is the perfect snack or appetiser option for weekend dinner parties or mid-week comfort food. The samosa filling is flavourful, made with Khanum’s ready to use mild curry paste and includes a variety of herbs and spices such as coriander, cumin, fenugreek and more! Along with the minced chicken, spring roll pastry, diced potatoes and onion, this recipe is easy to make and only requires 5 simple ingredients.  


Be sure to cut the spring roll pastry into rectangular strips to achieve the small size triangles of a typical samosa, however, feel free to make jumbo varieties of this recipe with bigger/wider rectangle shapes. Also ensure the potatoes are diced to a small enough size for them to cook thoroughly throughout the sautéing process. Serve with your dip of choice, we recommend green chutney or sweet chilli sauce.


 Optional: Sweet chilli sauce to serve.


  1. Add oil to a pan and gently stir fry the lamb or chicken for 5 minutes until cooked through, seasoning with salt and pepper.
  2. Next add the onions and potatoes and sauté for 7-8 minutes or until soft. Follow by adding the curry paste and stirring until well combined. Taste and adjust salt/pepper to preference, then set aside to cool down.
  3. While the filling is cooling down, prepare the pastry by cutting them in half into long rectangles and fill a small bowl with water. Once the filling has cooled, gently mash it together to soften the texture.
  4. To assemble the samosas, take a sheet of pastry and line the edges with water using your finger. Take a tablespoon of the cooled filling and place it in the centre of the bottom corner of the pastry and slowly fold to create a triangle shape. Continue until all the pastry is folded into the samosa and repeat the process using the rest of the filling.
  5. Once the samosas are wrapped, heat 2” of cooking oil in a deep pan and heat up to roughly 180°C, fry a few samosas at a time until golden brown. Once cooked, drain excess oil on a plate with a paper towel and leave to cool.
  6. Finally, enjoy the samosas and optionally serve with sweet chilli sauce. 


*This recipe makes approximately 25 samosas.

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