Express Indian-style samosas


Samosa is a dish originating from Central Asia and the Middle East. They probably come from Persian cuisine, the dish having then spread to the region of India, and to Africa.

The word samoussa itself comes from medieval Persian sanbosag (وسگ). The Persian version of samoussa is called “Sambuseh”. In the oriental cuisine you will also find “samboussek”.

Here I can give you an easy and quick to prepare Indian-style vegetarian samosas. At the end of the recipe, I indicate some more traditional ways of preparing Indian samosas.

Express indian-style samosas

Servings 16 samosas
Prep Time 45 minutes
Cook Time 15 minutes


  • 8 sheets of brick pastry
  • 1 large potato
  • 100 g carrots
  • 80 g spinach baby spinach leaves or frozen spinach
  • 1 small onion
  • 2 garlic cloves
  • ½ tsp garam masala spice mixture
  • ½ tsp coriander powder
  • ½ tsp turmeric powder
  • ½ tsp sweet pepper
  • 1 tbsp lemon juice
  • A few sprigs of cilantro
  • olive oil or butter or ghee
  • salt
  • pepper


Preparation of the filling

  • Rinse the potatoes and carrots. Peel the potatoes.
  • Cut the vegetables into very small cubes.
  • Steam them for about 15 minutes.
  • Finely chop the onion and garlic.
  • Fry the onion in a pan in a drizzle of olive oil for 3/4 minutes until it becomes translucent.
  • Add the garlic, stir and fry for 1 to 2 minutes.
  • If you are using baby spinach leaves: rinse them first, then chop them finely and fry for 2 minutes in a frying pan in a drizzle of olive oil. If you are using frozen spinach, defrost it.
  • Add the potatoes, carrots and spinach to the pan and pour in the spices. Mix and leave to heat for 5 minutes on a very low heat.
  • Put the preparation in a salad bowl. Stir in the lemon juice and a few coriander leaves and mix roughly with a fork.

Making the samosas

  • Preheat the oven to 180°C.
  • Take a sheet of brick pastry. Cut it in half.
  • Fold it in half lenghtwise.
  • Place a large tablespoon of stuffing in one of the two corners, then fold over to form a triangle.
  • Continue to fold over until there is only a tongue left.
  • Insert the tab into one of the folds of the samosas to close it.
  • To make folding and adhesion easier, you can first brush the brick sheet lightly with olive oil or you can also make a “food glue” with an egg or water and a little flour.
  • Then place the samosas on a baking sheet covered with baking paper.
  • Brush the top of the samosas lightly with olive oil and bake for about 15 minutes until the samosas are golden and crispy.


Traditionally, the stuffing is made with peas rather than spinach. You can of course change the vegetables according to the seasons and your tastes (squash, chard, mushrooms).
You can also add cheese, or even minced beef or lamb… In short, try all kind of stuffing with Indian or other flavours…
For an even more Indian version, you can also make your own dough. The dough is thicker than in this express version that I propose here.
Also, the folding can be done differently by making a pocket with the dough, see this recipe for example.
Finally, to cook them you can also fry them in a frying pan in a good amount of frying oil.
Course: Appetizer
Cuisine: Indian
Keyword: Spinach

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Your custom text © Copyright 2020. All rights reserved.