• 2 large peeled potatoes
  • 1 cup frozen and thawed peas
  • 2 large, finely chopped onions
  • 16 ounce or a package of phyllo dough
  • 1 crushed bay leaf
  • 1 pound ground beef
  • 1 teaspoon ground cumin
  • 2 tablespoons of vegetable oil
  • ½ teaspoon of ground cuminseeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 2 tablespoons chopped fresh cilantro
  • 4 cloves of crushed garlic
  • 2 tablespoons chopped green chili peppers
  • 1 tablespoon minced fresh ginger root
  • 1 quart oil for deep fry
  • ½ teaspoon ground black pepper
  • 1 and ½ teaspoon salt

One can even substitute chicken into it instead of beef. The finely used ingredients make it delicious. It is one of the most savored recipes from Bangladesh.


  1. Take a medium-sized saucepan and put some water into it to boil. Add a pinch of salt to the boiling water. Add potatoes and peas into it. Cook till the potatoes become tender, for approximately 15 minutes. Drain the potatoes and peas.
  2. Mash the potatoes and the peas together into a large bowl and keep it aside for a while. Take a large saucepan and place it on medium heat. Put some oil into the saucepan.
  3. Put the cumin seeds and bay leaf. Also, put onions and beef into it. Make sure to cook it for around 5 minutes until the onions turn soft and the beef turns evenly brown.

  1. Add garlic and ginger root in the large saucepan. Season it with salt, cumin, black pepper, coriander, chili powder, cinnamon, cardamom, and turmeric powder. Now, also add the potato and peas mixture into it. Stir well.
  2. Chill the mixture in the refrigerator for an hour or remove from heat and let it cool down. Take a large saucepan and put it over high heat.
  3. Put the cilantro and the peppers inside the mixture. Place 1 tablespoon of the mixture on each of the phyllo sheets. Fold them into triangles and press the edges with moistened fingers. Be gentle while doing so else the mixture will drip.
  4. Do the frying until the samosas have turned brown in color and for around 4 minutes. Make sure to drain the samosa on a cloth or a towel before serving into the serving plate.


You can also use plain flour instead of phyllo sheets. It can be served with green chutney.  


Make sure the ingredients are fresh.