Total: 1 hr 35 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / piece: 134 kcal
, Fat: 3 g
, Carbohydrate: 22 g
, Protein: 4 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g white flour
¾ tsp salt
1 ½ dl water
1 tbsp peanut oil


1 tbsp peanut oil
1 onion, finely chopped
1 garlic clove, pressed
2 red chillies, deseeded, finely chopped
1 tbsp garam masala
1 tsp ground coriander seeds
1 tsp ground cumin
½ tsp turmeric
300 g waxy potatoes, cut into cubes
1 ½ tbsp water
1 tsp lemon juice
1 tsp salt
100 g frozen peas, defrosted
3 tbsp coriander, finely chopped

To shape

water, for brushing
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How it's done

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Mix the flour and salt in a bowl. Add the water and oil, knead into a soft, smooth dough, cover and leave to rest at room temperature for approx. 30 mins.


Heat the oil in a pan. Sauté the onion and all the other ingredients up to and including the turmeric. Add the potatoes and cook briefly. Add the water, lemon juice and salt, cover and simmer gently for approx. 10 mins. Mash the potatoes with a fork, mix in the peas and coriander.

To shape

Divide the dough into 6 portions, shape into balls, flatten a little. On a lightly floured surface, roll the balls into circles (each approx. 17 cm in diameter). Cut the circles in half, brush the cut edges with a little water. Fold each half into a cone shape, press the edges together firmly. Spoon in the filling to approx. 1 cm below the rim, brush the edges of the dough with water, press together firmly. Shape and fill the remaining samosas in the same way, place on a tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C.

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