Samosas (Frugal) Recipe

Name: Samosas (Frugal)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons ghee (clarified butter); 1 pound potatoes peeled, 1/4 inch dice; 2 each garlic cloves peeled, minced; 1 cup onions yellow, peeled, finely chopped; 1 teaspoon ginger fresh, grated; 2 teaspoons garam masala; 1 tablespoon coriander fresh, chopped; 1 pinch cayenne pepper; 1/2 teaspoon turmeric; 2 teaspoons lemon juice; 1 cup green peas frozen, thawed; 1 x salt to taste; 1 tablespoon ghee (clarified butter); 2 each garlic cloves peeled, minced; 1 each onions yellow, peeled, finely chopped; 1/2 pound lamb ground; 1/2 pound ground beef fine; 1 teaspoon ginger fresh, grated; 2 tablespoons garam masala; 1 tablespoon coriander fresh, chopped; 1/2 teaspoon turmeric; 1 pinch cayenne pepper; 1/4 teaspoon cinnamon; 2 teaspoons lemon juice fresh; 1 x salt to taste; 2 cups flour, all-purpose , sifted; 6 tablespoons vegetable oil; 1 teaspoon salt; 1/2 cup water; 1 x vegetable oil for frying

Try this homemade Samosas (Frugal) recipe the whole family will love. Made with ghee, potatoes, garlic and onions yellow. Easy step-by-step instructions…

This Samosas (Frugal) relies on simple, everyday ingredients such as ghee (clarified butter), ginger fresh, grated, garam masala and coriander fresh, chopped. It comes together quickly and makes 4 servings, at about 1292 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

4 tablespoons ghee (clarified butter)
1 pound potatoes peeled, 1/4 inch dice
2 each garlic cloves peeled, minced
1 cup onions yellow, peeled, finely chopped
1 teaspoon ginger fresh, grated
2 teaspoons garam masala
1 tablespoon coriander fresh, chopped
1 pinch cayenne pepper
1/2 teaspoon turmeric
2 teaspoons lemon juice
1 cup green peas frozen, thawed
1 x salt to taste
1 tablespoon ghee (clarified butter)
2 each garlic cloves peeled, minced
1 each onions yellow, peeled, finely chopped
1/2 pound lamb ground
1/2 pound ground beef fine
1 teaspoon ginger fresh, grated
2 tablespoons garam masala
1 tablespoon coriander fresh, chopped
1/2 teaspoon turmeric
1 pinch cayenne pepper
1/4 teaspoon cinnamon
2 teaspoons lemon juice fresh
1 x salt to taste
2 cups flour, all-purpose , sifted
6 tablespoons vegetable oil
1 teaspoon salt
1/2 cup water
1 x vegetable oil for frying

1
*GHEE is butter that has been cooked to separate the clear butter fat from milk solids to be able to keep it for a long time.
2
To make it, cook 1 lb unsalted butter to a simmer and cook, partially covered, 10 to 15 minutes until most of the froth has subsided and the milk solids on the bottom of the pan are browned but not burned.
3
Turn it off and allow it to cool a bit and separate.
4
Strain it through several layers of cheesecloth.
5
Seal in plastic containers.
6
It will keep several weeks in the fridge.
7
USE EITHER THE VEGETABLE OR MEAT FILLING Vegetable Filling: Heat a large frying pan and add the ghee, potatoes, garlic, onion, and ginger.
8
Cover and cook on low for 10 minutes, to sweat the potatoes down.
9
Stir a few times.
10
Don't brown.
11
Add the remaining ingredients and continue cooking, covered until the potatoes and peas are tender, 5 minutes.
12
Set aside to cool.
13
Meat Filling: Saute all ingredients until they are crumbly amd most of the liquid is absorbed.
14
Set aside to cool.
15
Dough: Using a fork, blend the flour, oil and salt.
16
Add the water and knead to form smooth dough.
17
Wrap in plastic and refrigerate for 1 hour.
18
Knead the dough for 1 minute.
19
Cut in half.
20
Cut each half into 12 pieces.
21
Roll in 7 inch circles using additional flour.
22
Cut each circle in half.
23
Roll sides together to make a cone.
24
Hold the cone in your hands, with the fingers wrapped around it.
25
Fill with either the vegetable or meat filling and seal with water into triangle.
26
Fry in 2 inches of oil at 375F (190C) for 2 to 3 minutes per side.
27
Drain.
28
MAKES: 48 Samosas

1292

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 4 tablespoons ghee (clarified butter), 1 pound potatoes peeled, 1/4 inch dice, 2 each garlic cloves peeled, minced, 1 cup onions yellow, peeled, finely chopped, and more.

Yes, Samosas (Frugal) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1292 kcal
Category
Meat & Poultry

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