The Great Australian Bake Off

Stay healthy in style with this delicious dish. 


  • Dough

  • 260g plain flour

  • 50g ghee

  • 90ml water

  • 1.5 tsp carom seeds (ajwayen)

  • 1 tsp pink sea salt

  • Filling

  • 2 tbsp ghee

  • 1 tsp whole coriander seeds

  • 1 tsp fennel seeds

  • 1 tsp cumin seeds

  • 1/4 tsp nigella seeds (onion seeds)

  • 1/2 tbsp freshly ground ginger

  • 1 small red chilli

  • 1 tsp red chilli powder

  • 1 tbsp raw mango powder (amchoor)

  • 1 tsp garam masala

  • 750g russet potatoes

  • 1/4 cup raisins

  • 1/2 cup fresh peas

  • 1/4 cashews

  • 1 bunch fresh coriander

  • Salt and pepper to taste (Freshly ground black pepper -grinder)

  • 1.5 litre canola oil for frying

  • Green chutney

  • 1/2 bunch fresh mint

  • 1 bunch fresh coriander

  • 1 tbsp cumin seeds

  • 1 green chilli

  • 1 cup Greek yogurt

  • Water

  • 1 tsp chaat masala

  • Salt and pepper, to taste


  • 1.

    For the dough, melt the ghee. Toast the carom seeds. Mix together flour, salt and carom seeds and slowly add the melted ghee. Rub the ghee with the flour till it resembles bread crumbs.

  • 2.

    Slowly start adding the water, tablespoon at a time until you have a smooth but firm dough. May need a few extra teaspoons of water but add as needed only. Cover the dough with a damp cloth and set aside for 30 mins to rest.

  • 3.

    For the filling, peel the potatoes. Cut the potatoes in half and but on the boil in a large pot. Once potatoes are boiled, drain them and leave to cool. Heat the ghee in a wide pan.

  • 4.

    While the oil is heating, crush the coriander seeds, fennel seeds and cumin roughly with flat side of a large knife and add it to the pan. Fry the spices till aromatic.

  • 5.

    Add crushed ginger and chilli and stir fry for a minute or two. Add the boiled potatoes crush with potato masher roughly, leaving it chunky still. Sauté. Add the remaining spices (garam masala, amchoor, chilli powder, salt, pepper) peas, cashews and raisins. Sauté for 5 mins until mixture is dry. Leave to cool.

  • 6.

    For the samosa shape and cook, divide the rested dough into 7 balls. Weigh it out to make sure they are even.

  • 7.

    With each ball, roll it out into an oval which is less than 1 mm thick and about 7 inches in diameter on the long axis. Cut the rolled dough in half. Pick up one half and brush the long straight edge with a little water.

  • 8.

    Take one edge of the straight side, and place it on the other edge of the straight side so that the dough forms into a cone. Pinch the edges of the cone so that its sealed tightly.

  • 9.

    Place a tablespoon and a half of the filling in the cone, making sure to fill it only 3/4th of the way. Brush the inside of the unfilled dough with a little water and seal it by pinching the edge together. Repeat till all the dough balls are made into samosas.

  • 10.

    Place the samosas on a greased tray making sure they don’t touch each either and cover them with a damp cloth. Heat about 3 inches oil in a pan. Test if the oil is hot enough by adding a tiny piece of dough to the oil and if it bubbles and floats on the surface, the oil is ready for frying.

  • 11.

    Add the 4-5 samosas to the oil making sure not to overcrowd the pan and reduce the flame to a simmer. Fry the samosas on a low flame till golden brown on either side., regularly turning them to avoid browning one side too much. Take them out on a plate lined with paper towels to absorb any extra oil.

  • 12.

    For the green chutney, toast cumin seeds. Remove the mint leaves and the thick coriander stems. In a high speed blender add toasted cumin seeds, mint leaves, coriander, green chilli and little water and blitz until a paste forms.

  • 13.

    In a cup mix together little water and the Greek yogurt. Add chaat masala, salt and pepper to taste. Add half the green paste, taste and adjust.


This recipe has not been edited or tested by the Bake Off Food Department.

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