• Difficulty: 2
  • Cost: 1
  • Preparation: 2
  • Doses: 4

I tasted them just last night prepared by the Sinhalese girl who acts as a caregiver for the elderly lady who lives on my own landing. It seems to be a dish, or – better – a street-food much appreciated in India where, however, it is fried in an oil that I don’t quite understand what type it is. Fried in olive oil they are delicious. They are a kind of panzerotto whose filling is always based on potatoes. Then you can add all the vegetables you want, even according to the seasons. I tried them with peas. They are extraordinary. Obviously I got the recipe.


  • For pasta
  • 300 gr flour
  • tablespoons olive oil
  • glass of water
  • salt
  • For the stuffing
  • 2 large potatoes
  • 150 gr peas
  • 1/2 medium onion
  • clove of coarse garlic
  • 1/2 tablespoon ground red pepper
  • olive oil
  • salt


  1. First boil the potatoes, peel them and pass them through a vegetable mill in order to obtain a puree.
  2. Boil the peas, drain them and add them to the potatoes.
  3. Brown the finely chopped onion and garlic in hot oil. Add the chilli pepper to the sauté, mix and remove from the heat.
  4. Incorporate the spicy sautéed potatoes and peas and leave everything to rest.
  5. Mix the flour, oil and water until you get a soft and elastic dough. Roll it out into a thin sheet from which to obtain discs with a diameter of about 10 – 12 cm.
  6. Fill the discs with the potato and pea filling and close them, sealing the edges well.
  7. Fry the samosas in boiling oil and as soon as they are golden, take them out of the oil and let them drain on absorbent kitchen paper.
  8. Serve them immediately.

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