UP EVOO Samosas

Watch the how-to video below!

Samosa Dough

3 cups flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons UP Medium intensity EVOO
3/4 cup water
Samosa Filling 
2 cups cubed, cooked potatoes, drained
2 tablespoons UP Medium intensity EVOO
1 cup diced onion
2 cloves garlic, minced
1 teaspoon curry powder
1/4 to 1/2 teaspoon cumin, to taste
1 teaspoon fresh lime juice
1 teaspoon fresh grated ginger
1 cup frozen peas, thawed
1 small green serrano, seeded and minced fine
salt & pepper to taste
Oil for Deep Frying - Recommended oils for deep frying: grape seed, high oleic safflower, or high oleic sunflower
Cilantro Chutney 
2 cups chopped cilantro
1 fresh serrano/chili pepper, seeded and chopped
3 cloves fresh garlic
1 teaspoon ground cumin
salt to taste
1/4 cup (UP) Gold Medal Koroneiki EVOO 
the juice of two limes
2 tablespoons water 

For the Dough 
Combine the dry ingredients for the dough in a large bowl or the bowl of a food processor. Add the water and olive oil and mix or pulse until a rough dough begins to form. Add more water as necessary. Knead the dough on a lightly floured surface until it becomes smooth and pliant. Allow the dough to rest, covered for about 30 minutes while the filling is prepared.

For the filling 
Heat the olive oil over medium heat in a large heavy skillet or saute pan. Add the chili pepper, ginger, onions and garlic. Saute until the onion is translucent, about three minutes. Add the spices and cook for another minute or so until fragrant. Add the potatoes and gently crush them with the back of a spoon to a desired lumpy consistency. Add the peas and lime juice, cook for another minute and season to taste with salt and pepper.

For the Chutney
Place all the chutney ingredients in to the bowl of a food processor or blender jar. Pulse until finely pureed. Adjust seasoning.

Roll the dough in to a large round of 1/8" thickness. Using a three inch round cutter cut out rounds. Spoon 2 tablespoons of filling in to the center of each round, folding it in half to form a half-moon. Seal the inside edges of each round with a little beaten egg and crimp the outside firmly with the tines of a fork.  

In a large heavy pot, preheat safflower, grape seed or sunflower oil to 350. Drop the samosas in just a few at a time, being careful not to overcrowd the pan and drop the temperature. Fry the samosas, flipping once, until both sides are golden brown, about 2 minutes per side. Serve warm with cilantro chutney.  
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shipping notes


Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at info@theoliveoilcompany.ca and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


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