Legendary Dishes | Samosa (spicy meat, vegetable pastry)


There is huge appreciation for the countless chefs who make these innocuous pastries every day by those who know the elaborate process. Among the best Fricot have encountered over the years are the samosas in the Sanaam Restaurant in the south Manchester village of Rusholme. Revered for its sweet confectons, the Sanaam’s chefs are adept with the savory delights – bhaji, pakora, panipuri, paratha and the samosa. One of the secrets of a perfect samosa is the crust.

Garam Masala – spice mixture

  • ½ cm cinnamon
  • 2 black peppercorns
  • 1 green cardamom
  • 1 clove
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp pomegranate seeds
  • 1 tsp mango powder

Blend all ingredients except the mango powder into a coarse mixture, combine mango powder at the end.


  • 400 g white wheat flour
  • 250 ml kefir / yoghurt
  • 75 g hazelnuts, ground
  • 3 tbsp rapeseed oil
  • 1 tsp ajwain / lovage seeds
  • Salt, pinch

Combine flour, kefir or yoghurt, 2 tablespoons of oil, salt, form into a dough, add seeds. Coat dough in remaining oil, place in a bowl, cover with clingfilm. Rest dough in refrigerator for at least an hour.

Filling — Meat

  • 500 g meat, minced
  • 300 g onion, sliced thin
  • 45 g garam masala
  • 30 ml olive oil / rapeseed oil
  • 2 cm ginger, chopped small
  • 10 g black pepper
  • Salt, large pinch

Carmelise onions in oil over a low heat for 30 minutes, increase heat, add meat, brown. Season with spices, pepper and salt, leave to cool. Blend ginger with a little water into a paste. Work paste into meat mixture.

Vegetable Samosa

Filling — Vegetable

  • 350 g waxy potatoes, boiled, peeled, mashed
  • 150 g fresh green peas
  • 30 g garam masala
  • 2 cm ginger, chopped small
  • 1 green chilli, chopped small
  • 1 tsp cumin seeds, whole
  • Asafoetida, pinch
  • Red chilli powder, pinch
  • Salt, pinch

Blend chilli and ginger with a little water into a paste. Work paste, asafoetida, chilli powder, cumin seeds, garam masala and salt into the mashed potatoes. Add peas.


Cut dough into 30 gram pieces, shape into balls, roll each into 12 cm rounds. Divide the vegetable filling into 25 gram oblongs and the meat filling into 20 gram balls, place in the centre of the rounds, fold over and seal using a fork to impress a pattern on the edge. Deep fry each samosa at 190ºC until golden brown, about 8 minutes.