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Samosas with raita

Category Snacks & fingerfood

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  • 1h
  1. 300 g flour
  2. 1/2 ts salt
  3. 150 ml water
  4. 2 tbs peanut oil
  5. 800 ml oil for deep-frying
  1. 80 g frozen peas
  2. 300 g potatoes, boiled
  3. 1 onion
  4. 1 clove of garlic
  5. 3 ts AMC Green Fiery
  6. 2 ts garam masala
  7. 1/2 ts salt
  1. 150 g cucumber
  2. 1 spring onion
  3. 1/2 bunch peppermint
  4. 1/2 bunch coriander
  5. 300 g yogurt
  6. 2 tbs lemon juice
  7. 1 ts ground cumin
  8. salt, pepper

1. Mix flour and salt in a bowl. Add water and oil, knead everything for approx. 10 minutes to a soft, smooth dough forms. Cover and let rest at room temperature for approx. 30 minutes.

2. Let the peas thaw, mash the potatoes with a fork. Peel and finely cut the onion and garlic and mix well with the rest of the ingredients.

3. Peel the cucumber, cut it in half lengthwise, core with a spoon and grate finely. Clean and finely cut the spring onion. Stir with the rest of the ingredients up to and including the cumin, season with salt and pepper.

4. Divide the dough into six pieces, shape into balls and press flat slightly. Roll out into a round shape (diameter: approx. 12–15 cm each) on a little bit of flour. Cut the circles of dough in half and divide all the filling among the twelve semicircles by placing it into the middle of each one. Brush the edges of the dough with a little water. Fold the semicircles over the filling into a triangle, press the edges together well.

5. Add oil to the pan, heat on highest level up to the roasting window, switch to a low level and put half of the samosas in the oil.

6. Deep-fry until the turning point is reached. Turn the samosas and deep-fry without lid until they are golden brown. Allow to drain on paper towel and serve lukewarm with raita.

7. Deep-fry the rest of the samosas in the same way.


  • Samosas are perfect as an appetizer or as a snack between meals.

This recipe has been tested and approved by AMC.

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