Margarita's International Recipes


Vegetable Samosas

Vegetable Samosas

I love samosas but this was my first time making them. It was surprisingly easy, though I had a hard time finding a method for folding samosas that would work for me (yes, I flunked preschool). Finally I chanced upon the one used in this recipe, and it worked quite well – though I didn't bother making "glue", I just made sure to wet any surface I folded onto any other.

I didn't use the carrot in my recipe, but otherwise I followed the recipe. I was quite happy with the results. Folding them is a lot of work, so I'm not sure I'd make them again, though.

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Vegetable Samosas


  • 1 Tbsp. vegetable oil + more for deep frying
  • 1 medium onion, chopped
  • 2 tsp curry powder
  • 1 potato, diced
  • 1 carrot, peeled and diced
  • 1 cup frozen peas
  • salt & pepper to taste
  • 1 pckg samosa skins


Heat 1 Tbsp oil in a lidded frying pan over medium heat. Add the onion and fry until soft. Add the garlic and curry powder and fry for a minute. Add the potato, carrot and peas. Season with salt and pepper. Cover, lower heat and cook on low until the vegetables are soft, about 10 to 15 minutes. Let cool

Fill samosas. Heat about 1" of oil in a frying pan over high heat. Add the folded samosas and fry until golden on all sides. Drain on paper towells and serve.

Adapted from a recipe at Horizons Guyana.

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