Indian-Style Samosas

Samosas are one of those dishes that need no introduction — crisp pastry pockets filled with spiced potatoes, peas, and herbs. In Canada, they’ve become more than just an Indian snack: you’ll find them in food trucks in Toronto, bakeries in Vancouver, and at family potlucks across the country. Affordable, bold, and endlessly satisfying, samosas are proof of how global traditions have been warmly folded into Canadian kitchens.

Prep Time: 30 minutes

Total Time: 45–50 minutes (including baking or frying)

Serves: 4–6

Ingredients

For the Filling

• 500 g starchy potatoes (Russet, Yukon Gold)

• 2 tbsp vegetable or canola oil

• 1 tsp cumin seeds (or ground cumin)

• ¼ tsp mustard seeds (or ½ tsp mustard powder)

• ½ tsp coriander seeds (or ground coriander)

• 1 tbsp fresh ginger, finely grated

• 1 green chili, finely chopped (or ½ tsp chili flakes)

• ½ cup frozen peas, thawed

• 1 tsp garam masala

• ½ tsp turmeric powder

• ½ tsp salt (adjust to taste)

• Juice of ½ lemon (or substitute amchur / mango powder)

• 2 tbsp fresh coriander, chopped

For the Pastry

• 6–7 sheets phyllo pastry (or puff pastry, thawed if frozen)

• 2–3 tbsp melted butter or oil (for brushing)

Method

Prepare the Potatoes

• Peel and cut potatoes into chunks. Boil in salted water until tender (10–12 minutes). Drain and roughly mash, leaving some chunks for texture.

Cook the Filling

• Heat oil in a skillet. Add cumin, mustard, and coriander seeds; cook 30 seconds until fragrant.

• Stir in ginger, chili, and peas; cook 1–2 minutes.

• Add turmeric, garam masala, salt, and lemon juice. Mix well.

• Fold in mashed potatoes and coriander. Let cool completely.

Prepare the Pastry

• Cut phyllo sheets into strips (about 8 cm wide). Keep covered with a damp towel so they don’t dry out.

• Brush one strip with melted butter/oil. Place 2 tbsp filling at one end.

• Fold the corner over into a triangle, then continue folding “flag-style” until sealed. Brush the edge with butter.

• Repeat with remaining filling and pastry. (For puff pastry: cut into squares, fill, fold into triangles, seal with water.)

Cook the Samosas

• Fry: Heat oil to 170°C / 340°F. Fry in batches 3–4 minutes, until golden. Drain on paper towels.

• Bake: Preheat oven to 200°C / 390°F. Place samosas on a tray, brush with oil/butter, and bake 20–25 minutes until crisp and golden.

Variations

• Vegetarian: Swap peas for corn or chickpeas, add spinach or kale for greens.

• Meat: Use spiced ground lamb, chicken, or beef in place of the potatoes for a heartier version.

• Canadian Twist: Try a sweet version with apples and a drizzle of maple syrup — like a samosa-meets-apple turnover, perfect for fall.