Also try adding green peas, boiled chicken or mutton. 

Ingredient (serves 8) 


1/3 cup soya bean oil

1 tsp aniseed

1 red onion, finely chopped

3 potatoes

1/2 red chili powder

1 tsp ground coriander (cilantro)

1 tsp ground turmeric

1/2 tsp salt

1 hot green chili pepper aprox 10cm long, finely chopped with seed


400g plain flour, sifted

1 tsp caraway seeds

1 tsp salt

1 cup water

Extra plain flour for rolling

Gup water for rolling

1 litre extra soya bean oil for frying

Tomato ketchup, relish or chutney to serve


1. To make filling, boil potatoes with skins on until tender. Drain and run under cool water. Set aside.

2. Place 1/3 cup oil in wok and heat over medium flame.

3. Add aniseeds and onion and gently fry.

4. Place potatoes in a bowl and crush them with skins on. Toss through chili powder, ground coriander, tumeric and set aside.

5. When onions are brown, add green chili pepper and potato mix. Cook for 1 minute on medium, stirring constantly to prevent sticking. Remove from heat.

6. To make pastry, place plain flour in a bowl with caraway seeds and salt. Make a well and gradually add water, mixing and kneading until a soft dough forms, the consistency of pizza dough.

7. Take golf ball sized balls of the dough, fatten and dip in extra extra flour. Roll out on a cool, floured bench with a rolling pin, coating in more flour if necessary to prevent sticking, to create a thin oval shaped pastry. Cut oval in half. Repeat until finished.

8. To make samosas, take a pastry half in one hand and with the other, wet the flat edge. Roll on corner in, creating a point half way along the flat edge, to form a cone, seal with wet edges. Fill with potato mix, leaving 1.5 cm pastry at top. Wet pastry edge and seal, forming a triangle. Repeat until all pastry is used.

9. Heat oil in a wok over medium flame. Deep fry samosas for 8-10 minutes, turning half way through, until golden brown. Remove from oil with a slotted spoon and drain on paper towel.

10. Serve with tomato ketchup, relish or chutney.



You can substitute paneer with tofu or ricotta cheese. 

Ingredients (serves 8)

500g fresh spinach leaves (palak)

300g paneer cheese, diced into large cubes

2 small red onions

1/3 cup soya bean oil

1 tsp cumin seeds

1 hot green chili pepper approx 10cm long, finely chopped with seed

1 tsp miced garlic

1 tsp minced ginger

1/2 tsp red chili powder

1 1/2 ground coriander

1/2 tsp ground turmeric

1 tsp salt

1/2 cup water


1. Wash spinach leaves in hot water, drain and blend until pureed. Set aside.

2. Puree onions with a little water until a thin soupy texture forms.

3. Heat oil in a work over a medium heat, add cumin seeds and then onion puree and cook for 2-3 minutes.

4. Add green chili pepper, garlic and ginger and stir.

5. Add red chili powder, ground coriander and turmeric, salt and water and cook for 2-3 minutes.

6. Add spinach puree and paneer and stir well. Reduce heat and simmer for 12-15 minutes. Serve with zeera Rice and chapatti.



dal fry_redigert

Dal is Hindi for lentils. This recipe typically uses a combination of red, yellow and white lentils. 

Ingredients (serves 8): 

500g lentils

2/3 cup soya bean oil

12 black peppercorns

4 cloves

2 bay leaves

2 pieces cinnamon bark (approx. 5cm long)

2 red onions, finely chopped

1 tbs minced ginger

1 tbs minced garlic

1 hot green chili pepper approx. 10cm long, finely chopped with seed

1 tomato, finely chopped

Red chili powder (1/2 tsp mild, 1 tsp medium, 1 1/2 tsp hot)

2 tsp ground coriander

1/2 tsp ground turmeric


1. Heat oil in a wok a medium flame. Add peppercorns, cloves, bay leaves and cinnamon. Stir.

2. Add red chili powder, ground coriander and turmeric, salt and water. Cook for 2-3 minutes until oil rises to surface.

3. Add lentils and simmer for 10 minutes. Thin dal to taste for thin dal served the Indian way, add around 2 cups of water to create a soupy consistency. Serve with zeera rice and chapatti.

Håper det smaker!