Aloo Gobi Samosas

Delicious homemade samosas filled with Aloo Gobi – flavourful, vegetarian, and perfect for snacking or entertaining.

How It All Started

I had my first experience with Indian food after living in London for a few months. I was staying in a flat-share in the East End, just around the corner from Brick Lane – arguably the place to go for a curry in the city.

One evening, when friends dropped by for drinks, someone suggested we go out for Indian food. I had never tried it before, but I’m always up for new experiences, so I didn’t hesitate.

We stopped at an off-licence to grab some beers and made our way to a BYOB (bring your own bottle) restaurant. As soon as I saw the menu, I was completely overwhelmed. I didn’t recognise a single dish – it might as well have been in another language.

After some friendly group debate, the consensus was that I should go with a chicken korma – mild, creamy, and beginner-friendly. I had almost no spice tolerance at the time, and korma seemed like a safe bet.

At first, the flavours were unfamiliar to my unsophisticated palate. But I quickly adjusted, and before I knew it, I had cleared my plate. That moment sparked what would become a lifelong love affair with Indian cuisine.

From Curry Novice to Indian Food Explorer

Over the next 30 years, I sampled and cooked countless curries. I thought I knew my Rogan Josh from my Vindaloo – until I actually visited India two years ago. That’s when I realised: I knew nothing.

We spent two incredible weeks travelling through different states, starting in Mumbai, then Delhi, continuing through the Golden Triangle to Agra and Jaipur, and finishing with a relaxing beach break in Goa. Each region had its own unique culture and cuisine. But the one thing they all had in common? Food was absolutely central to daily life.

I was in awe of how Indian cooks layer spices with such artistry. Every dish was a symphony of flavour. Normally, I’m firmly in the carnivore camp, but in India, I could have easily gone vegetarian. The sauces are so rich and well-balanced, they don’t need meat to be satisfying.

For the entire trip, I stuck to vegetarian and seafood dishes – and I didn’t miss meat once.

No Going Back to Bland

We ate authentic food morning, noon, and night, and not once did I crave Western cuisine. In fact, I missed my daily curries when we got back to the UK. Sure, there are plenty of restaurants in India that cater to tourists, but we made a conscious effort to eat where the locals did. After all, if we wanted fish and chips, we didn’t need to fly 4,000 miles.

Often, our orders were met with a raised eyebrow and a warning: “It’s hot.” Yes, we know. That’s the point. Sometimes locals would glance over at us, maybe expecting us to break into a sweat and give up. But we didn’t. Yes, the food was hotter than what we were used to from its UK counterparts, but it was also more nuanced and layered. Each bite revealed something new. The heat wasn’t overwhelming, it was purposeful.

We always left with empty plates and big smiles – from us and the restaurant staff. They were clearly proud of the food they served, and appreciated that we savoured every little bit of it.

The Birth of My Aloo Gobi Samosas

So, back to these samosas. Yes, you can buy frozen or pre-made ones – but once you’ve tasted the real deal from a street vendor in India, there’s no going back.

This recipe was born out of leftovers. I had made a batch of Aloo Gobi and had some left the next day. I thought: this would make a great samosa filling. And I was right. You can make just the Aloo Gobi from this recipe by itself – just leave out the peas if you prefer (technically, adding peas turns it into Aloo Gobi Matar, but I like the touch of sweetness they bring).

I use a potato masher to lightly mash the filling, which makes it easier to handle. It’s best made a day in advance and stored in the fridge overnight – it firms up and becomes wonderfully stodgy, perfect for stuffing into dough.

About the Dough

The dough is quick to make and very forgiving. It’s not completely authentic – it’s a little less flaky than traditional samosa dough – but it’s more pliable, which makes it easier to roll and shape.

Tip: After mixing, let the dough rest under a damp tea towel for about an hour. This helps the gluten develop and makes it much easier to work with.

Bringing everything together

The trickiest part of making these samosas is the folding, so I recommend watching the video below to see how it’s done. Don’t worry if they come out a little wonky – they’re not competing in a beauty contest! Their handmade charm just adds to the appeal, and they’ll taste just as delicious even if they’re not perfectly shaped. In fact, why not get the whole family involved? It’s a fun way to spend a rainy weekend afternoon, and you’ll be rewarded with a moreish treat everyone will love.

If you give them a try, let me know – I’d love to hear how they turn out!

Watch the video below to see it being made:

Aloo Gobi Samosas

18 – 20

samosas

Delicious homemade samosas filled with Aloo Gobi – flavourful, vegetarian, and perfect for snacking or entertaining.

Ingredients

• Aloo Gobi filling

• 1 tsp cumin seeds

• 1 medium onion, finely chopped

• 1tsp garlic paste

• 1tsp ginger paste

• 2 medium potatoes, cubed

• 1 green chili, finely chopped

• 200g cauliflower, broken into small florets

• 1/2tsp chili powder

• 1/2tsp turmeric

• 1/2tsp ground cumin

• 1/2tsp garam masala

• 1/2tsp ground coriander

• 1/2tsp ground fenugreek

• 1/2tsp salt

• 2 medium tomatoes, chopped into small cubes

• 80g frozen peas

• Dough

• 350g plain flour

• 1tsp salt

• 3tbsp vegetable oil

• 200ml water

Directions

• Aloo Gobi filling
• Heat a little oil in a frying pan and add cumin seeds, chopped onion, garlic and ginger paste.
• Once the onion is lightly browned, add the raw potatoes and green chili. Add 2 tablespoons of water, cover and cook for 8 minutes.
• Add the cauliflower and remaining spices. Stir well, add another 2 tablespoons of water, cover and cook for another 8 minutes.
• Add the chopped tomatoes and frozen peas. Cover and simmer for a final 2 – 4 minutes.
• Use a potato masher to gently mash the filling – just enough to break up any big cauliflower pieces.
• Dough
• In a bowl, mix the flour, salt, and oil.
• Gradually add water, mixing until a smooth dough forms. You may need to adjust with a little extra flour or water as needed.
• Cover the dough with a damp tea towel and let it rest for 1 hour.
• Samosas
• Divide the dough into 9 – 10 equal balls (about 60g each).
• Roll each ball into an oval shape and cut it in half to form two semi-circles.
• To shape the samosas:
  – Place one semi-circle in your palm, straight edge facing down
  – Fold the bottom left side toward the centre, dab some water along the edge
  – Fold the right side over with a slight overlap and press to seal – forming a cone
  – Make a C-shape with your thumb and index finger and place the cone in that space, with the flap resting over your index finger
  – Fill with the Aloo Gobi mixture, dab water along the top rim of the cone, fold the flap overand press to seal
• Deep fry in batches at 170°C (340°F) for 6 minutes, or until golden and crispy.

• For best results, make the filling a day ahead and store it in the fridge overnight. It will firm up nicely, becoming thick and stodgy – perfect for stuffing into the dough.
• The folding is the trickiest part, so be sure to watch the video on the blog for a step-by-step visual guide.