FALDELA’S Pilchard Samoosas
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Cooking Time
30 Minutes

Serves Icon



  • Onion, finely chopped 1
  • Ground cumin 1 tsp (5 ml)
  • Ground fennel 1 tsp (5 ml)
  • Ground coriander 1 tsp (5 ml)
  • Salt 1 tsp (5 ml)
  • Lucky Star Pilchards in Tomato Sauce 1 can (400 g)
  • A store-bought packet of samoosa leaves 1
  • Flour 1 Tbsp (15 ml)
  • Oil for frying
  • A dash of water


  1. In a medium saucepan, fry onions in your oil of choice for about 5 minutes or until soft, but not brown.
  2. Add the spices and cook for further 5 - 10 minutes, then add the pilchards and cook for a further minute, remove from the heat and set aside.
  3. To make a paste, mix flour and water to make a smooth, medium-thick paste.
  4. To make the samoosas, use the samoosa leaves by taking one part and apply the paste on the straight edges/sides.
  5. Now bring the ends of the straight edge together, pinch them to form a triangle cone scoop then add the filling into the cone and fold from side to side to make a triangle (make sure that there is no hole in the sides).
  6. When the last piece is reached, put some paste on and close. Repeat the process until all the mixture is finished.
  7. Heat oil (about half of the saucepan) in a medium saucepan on medium heat. Drop the samoosas into the oil.
  8. Fry on low heat for about 8 - 10 minutes or until the samoosas come up to the surface and are light brown.


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