Tipu's Samosas


For our fans who remember our humble beginnings at the Tipu's Tiger Restaurant in Missoula, MT, few of our recipes were as beloved as our samosas. 

Adapted from Bipin's mother's recipe, we must have served thousands of these crisp, savory packages over the 10 years we operated.

This year we will be reprising many of our most favorite recipes and we knew we had to start with these.  Building the filling is fairly easy but it may take a few ruined tortillas to get the knack of rolling them.  Be sure to use plenty of flour paste to glue them shut and don't fill them too full. 

We hope to hear from you if you make these!  Share on social media and enjoy these delicious treats.


1 cup

Prep time:

5 minutes

Cook Time:

5 minutes


  • 2 qt potatoes, peeled and diced

  • 1/3 cup canola or vegetable oil
  • 2 T cumin seeds
  • 1 T mustard seeds
  • 1 white onion, diced
  • 1 T jalapeno puree (more if you want more heat)
  • 2 T ginger puree
  • 2 T garlic, minced
  • 1 T garam masala
  • 1 T turmeric
  • 1 ½ t chili powder
  • 1 T salt
  • 2 T lemon juice
  • ½ cabbage finely shredded
  • 1 bag frozen peas
  • 1 - 14 oz. can corn, drained
  • 1 package large flour tortillas



Steam potatoes until soft, cool and mash, leaving small. 

In a large frying pan, heat oil on medium heat.  Add cumin and mustard seed and heat until they start to pop and mustard seeds start turning grey.  Add onions and sauté until starting to become transparent.  Add Jalapeno, ginger and garlic purees.  Stir and sauté for a minute.  Add ingredients garam masala through salt, stir and cook until well incorporated and spices are lightly toasted (5 minutes or so).  Add lemon juice and cabbage, simmer 5 minutes until cabbage softens.  Combine all ingredients including potatoes.  Cool slightly.

Cut tortillas like a pizza into quarters.  Make a paste out of a Tablespoon of flour and just enough water to make it spread.  Holding a tortilla quarter with the point upward, join the bottom edges together into a cone.  Seal the seam with flour paste.  Using a teaspoon, fill samosa cone, pressing gently down into the point of the cone.  Important tip: at this point, press the top of the filled cone in with spoon or finger and remove excess filling.  Fold top over and seal the point down with paste.

Put 2 inches of oil into a pan with sides and bring it to a medium heat.  Working in small batches. once the oil is hot enough to make water droplets sizzle, slip samosas into the oil, gently so they do not come apart!  Make sure to leave space between them so they will brown.  If any start to unwrap when being fried, remove and discard or put filling in a new wrapper.  Cook until lightly brown, turning gently to brown each side.  Remove to drain on paper towel. 

Serve hot with your favorite chutney and raita!



Newer Post

Leave a comment

Please note, comments must be approved before they are published