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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Here is a quick and really versatile recipe. Samosas. You can fill them with anything you like, and as Dylan says they are like little sandwiches. I actually made him Mac ‘n’ Cheese samosas last night and he devoured them. Now for the rest of the planet, a more traditional potato filling is in order.This recipe makes about 30 samosas. Of course these are vegan but the ones I made for Dylan were not, he is a pastatarian, not vegan.

adapted from The Food of India – A Journey for Food Lovers

3 1/2 cups sifted all-purpose flour
1 tsp fine sea salt
4 tbsp vegetable oil
1-2 cups hot water

1 lb potatoes, cut into 1/2" dice
1/2 cup peas (fresh or frozen)
1 1/2 tsp cumin seeds
1/2 tsp coriander seeds
2 tbsp vegetable oil
1 onion, chopped
1/4 tsp turmeric
1/2 tsp garam masala 
3 green chilies, (2 seeded)  and all chopped  ** you can keep all the seeds in if you want it hotter**
1 1/2" piece of ginger, grated ** Keep some ginger in the freezer and it is very easy to grate without all the stringy pieces**
1 1/2 tbsp organic lemon juice
3 tbsp cilantro, chopped
sea salt and freshly ground black pepper

oil for deep frying ** I suggest a deep fryer, it is safer and very easy to use


  1. Combine the flour, salt and oil in a stand mixer with a hook attachment.
  2. Slowly add the water (as much as you need) until you get a nice dough.
  3. Kneed the dough by hand on a lightly floured surface for 2-3 minutes, cover and set aside for 15 minutes.


  1. Boil the potatoes in salted water for 15-20 minutes, until soft
  2. In a small frying pan dry roast the cumin seeds until you can really smell them, but not burned.
  3. Dry roast the coriander seeds in the same way.
  4. Grind 1/2 tsp cumin seeds and all the coriander seeds (mortar and pestle – spice grinder).
  5. Fry the onion in a large skillet over medium heat until soft and starting to turn brown.
  6. Add the cumin, coriander, turmeric, garam masala, potato, peas, chili and ginger. Stir and cook for 2-3 minutes.
  7. Add the lemon juice and cilantro , stir to combine and adjust the seasoning with salt and pepper.
  8. Let cool.

Making the samosas:

  1. Divide the pastry dough into three and roll one out on a floured surface to about 1/8" thick.
  2. Using a cookie cutter or empty can about 3" in diameter, cut as many circles as you can from the pastry (about 10).
  3. Spoon about 1/2 tbsp of filling on each circle.
  4. Dip your finger into a bowl of water and run it around the bottom part of the circle.
  5. Fold the circle in half pressing down the bottom part.
  6. Repeat for all the circles.
  7. Using a fork, press around the bottom edge to give it the classic look and hold the samosa together.
  8. Repeat these steps for the other 2 pieces of pastry dough.

Deep-Frying the samosas:

  1. Heat your oil to 375 degree F.
  2. Add a few samosas to the oil and fry until golden brown, flip over and repeat.
  3. Place them on paper towel while you fry the next batch.
  4. Repeat until they are all done.

Serve with a chutney or plum sauce or salsa etc. Of course they are usually served with Chutney.


Samosas MacnCheeseSamosa

Regular potato samosas and for Dylan, Mac ‘n’ cheese samosas, I served his with a home made cheese sauce that had puréed cauliflower in it. He lives on pasta but we do make sure he gets some good things in him too.

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