Cabbage Samosa: the tasty recipe to enjoy flaky cabbage samosas

Total time: 50 min + resting time
Difficulty: Low
Serves: 8 people
By Cookist
for the samosa
1/2 cup
2 tbsp
1 1/2 cups
1/4 tsp
for the filling
Cumin seeds
1 tsp
Medium onion
crushed garlic
2 cloves
ginger, chopped
1-inch piece
small cabbage, shredded
large potato, mashed
Green peas
1/4 cup
Red chili powder
1 tsp
Garam masala
1 tsp
chaat masala
1 tsp
Lemon juice
1 tsp
Fresh coriander

A samosa is a triangle-shaped flaky pastry usually filled with spiced vegetables like potatoes and peas, or meats like chicken and lamb. It’s fried until golden which makes them super tasty and flavorful. Samosas are quite popular throughout India, but it’s set to have originated in the Middle East and was introduced to India during Delhi Sultanate rule. These days each region has their own version of this crunchy snack.

This cabbage samosa recipe is based on the classic Indian samosa (Aloo Samosa) made with potatoes and peas, but we added cabbage for flavor. Making your own dough is easy, and once rolled out, you simply fill the samosa and fry until golden! It’s super satisfying, you can serve it as an appetizer, snack, or even a quick lunch.



When you fry foods, it’s important to make sure to use an oil suitable for frying at higher temperatures. These include canola, peanut, sunflower, corn oil, and more. To prevent the samosas from getting soggy, make sure your oil is heated properly before you start frying. But also don’t make the oil too hot. This will cause the samosa to burn before the dough is cooked through.

Any wheat flour will do, cake flour or all-purpose flour.

Cabbage Samosa Filling Ideas

It’s easy to customize the recipe as you want (make the vegan, vegetarian, or meaty).

Vegetarian: You can also add Indian paneer (a type of cheese) and spinach. If you cannot find paneer, use feta.

Meat: You can also add ground beef or chicken curry.

Or you can simply mash up the previous evening’s leftovers and use that to stuff the samosas!


How To Store Cabbage Samosa

Store leftover cabbage samosas in an airtight container in the fridge for up to 3 days.

Reheat them in the oven or air fry so that they become crispy again. If you don’t mind sogginess, you can reheat them in the microwave.

How To Make Cabbage Samosa

Mix the flour and salt.

Add oil and water and form a dough.

Cover with plastic wrap and set aside for two hours.

Spread with a rolling pin to make a flat square. Divide the dough into 4 smaller squares.

Brush oil over each square and then sift over some more flour.

Place one on top of the other.

Flatten again with the roller.

Cook lightly in a pan on both sides and remove each of the layers one at a time.

Cut each sheet into two rectangles.

Meanwhile, cook the onions. Heat the oil in a medium-sized pan, and add the onions. Add the cumin seeds, garlic, and ginger, and fry again until golden.

Add cabbage, mashed potato, peas, and mix well.

Add all the spices, sauté, then remove from the heat and let cool.

Make a triangle with the samosa dough, hold it in one hand and fill.

Mix flour with water to create a paste and use it to glue the end of the samosa and form a triangle.

Fry until golden brown. Serve and enjoy!


Don’t want to make your own dough? Use spring roll pastry from the freeze aisle and make them in the same way.

Every dish has a story
Find out more on Cookist social networks
api url views