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  • Pastry
  • 2½ cups (385g) plain flour
  • 1 tsp salt
  • 50g butter, softened to room temperature
  • 200ml warm water
  • plain flour, extra, for dusting
  • Filling
  • 1 onion, peeled and halved
  • 1 large carrot, peeled
  • 3cm fresh ginger, finely grated or chopped
  • 2 tsp cumin seeds
  • 1 tbs vegetable oil
  • 500g whole small desiree potatoes, cooked until tender, cooled and peeled
  • ½ bunch coriander
  • ¼ cup frozen peas
  • 1½ tsp garam marsala (home-made recipe below)
  • rind and juice of ½ lemon
  • salt, to taste
  • oil, for deep frying


  1. Fit the food processor with the work bowl and multipurpose blade.  Add flour and salt and process on speed 1 for 3 seconds. Add butter and water and process on speed 1 until mixture forms a ball. Change to the dough blade and process (knead) on speed 1 until dough is soft and pliable. Lightly coat in extra flour and wrap in plastic wrap. Refrigerate for 30 minutes.
  2. Fit the food processor with the shredding disc.* Shred the onion, carrot and ginger on speed 1. Remove and set aside.
  3. Toast cumin seeds in a frying pan for 2 minutes or until fragrant. Remove from the pan. Add the oil and onion mixture to the pan and cook for 3 minutes to soften.
  4. Fit the work bowl with the multipurpose blade.  Add the potatoes, onion mixture, coriander, peas, garam marsala, rind and juice and salt. Process on speed 1 until combined (the filling should have a lumpy texture). Divide into 12.
  5. Cut dough into 6 sections. Working with one section (keep the remaining covered with plastic wrap to avoid drying out), pat out the dough to a flat circle about the size of your palm.
  6. Roll out with a rolling pin or attach the pasta roller (on setting 1) to the stand mixer, turn mixer to speed 4 and pass through the dough. Roll out to an oval approximately 12 cm long. Cut dough in half so you have two half circles. Trim each half circle (discarding the excess) to form 2 triangles.
  7. Moisten edges with a little water. Place filling into the centre of each triangle and bring up the points to meet each other in the centre. Press the sides together firmly to seal. Repeat to make 12 samosas.
  8. Heat the oil in a large deep saucepan over a medium heat to 180C. Deep fry 3 samosas at a time until golden brown and blistered. Drain. Sprinkle with extra garam marsala and salt.
  9. Serve with combined natural yogurt, fresh chopped mint and coriander.
  10. Garam marsala
    There are many variations. This is a mild sweet version.
  11. Makes 1/3 cup
    1½ tbs coriander seeds
    1 tbs green cardamom pods
    1 tbs black peppercorns
    1½ tsp cumin seeds
    1½  tsp fennel seeds
    1 cinnamon stick, broken into several pieces
  12. Toast the spices in a frying pan for 5 minutes. Cool. Crush cardamom and remove the seeds, discard the shell.
  13. Place the spices into the Spice and Coffee Grinder and grind to the desired consistency. Store mixture in a sealed jar in the refrigerator. Use within 6 months.


  • Shredding discs vary model to model. If you have an ExactSlice™ model please use the reversible shredding disc, fine side up.

Gluten free version:

  • Replace plain flour with 100g soy flour, 100g rice flour, 100g tapioca flour, 80g potato flour and a large pinch of turmeric.
  • Roll and dust dough with potato flour.
  • Follow recipe as above.