Jon Lewin


Jon Lewin


150g potatoes

(peeled & diced)    

2 tbsp coconut oil                                                

1½ tsp cumin seeds                                                               

25 shallots(finely chopped)

1 red onion

(finely chopped)                                    

6 green chillies, 

(finely chopped)                                         

8 cloves of garlic (grated)                                          

3 sprigs fresh curry leaves

1½ tsp salt    

½ tsp black pepper                                                  

½ level tsp chilli powder                                               

2 tsp roasted curry powder

500ml vegetable oil 

4 eggs, whisked

half a loaf of bread 

(made into fine breadcrumbs) 

juice of ½ a lime                                                     


See samosa pastry recipe on p100.

Boil the potatoes in salted water for 10-15 minutes, or until soft. Drain and mash then set aside to cool.

Add the coconut oil to a pan over a medium heat. Once sizzling, add the cumin seeds, shallots, onion, chillies, garlic, curry leaves, salt and pepper, chilli powder and curry powder and fry until golden brown (keep an eye on them as they can burn easily). Add this mixture to the crushed potato and combine thoroughly by hand.

Take a chopping board – or use your kitchen surface – and dust generously with flour. Remove the dough from the fridge and divide into five equal portions. Using a rolling pin, roll each out until around 2mm thick. Cut into long strips (around 10cm x 15cm) and once each one is rolled, layer on top of each other and cover with a damp cloth to stop it drying out. Cut as many as you can from the dough. Take any excess pastry, re-roll and repeat until you have used it all up. 

Take a strip of dough and starting from the bottom right hand corner fold over to make a triangular shape leaving it to hang over the edge by 1cm. Then fold it onto itself maintaining a triangular shape and you will now have a nice little cone. Add 1½ tablespoons of the mixture to the cone and fold the remaining pastry. Once you get to the end, brush the edges with whisked egg and seal. Repeat this process until you have used up all the pastry. 

Place a wok on a low to medium heat, add the vegetable oil and, once hot, add the samosas, a few at a time. It is important not to let the oil get too hot otherwise the outside of the samosa will cook too quickly. Fry until they are golden brown. Remove using a slotted spoon and drain on kitchen towel. 

Turn the heat on the oil again and once hot, dip the cooked, drained samosas in the remaining egg and then the breadcrumbs ensuring an even coating and deep fry until golden brown in colour. Drain on kitchen roll and serve with a squeeze of lime.