Crispy Potato and Pea Samosas
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Making samosas at home is easier than you might think, and these crispy potato and pea beauties are proof of it. With just 45 minutes from start to finish, you'll have golden, flaky pastries that rival any restaurant version. The best part? They're incredibly budget friendly since potatoes and peas are pantry staples. Plus, green peas pack a nutritional punch with their protein and fiber, making these indulgent treats a bit more wholesome. Whether you're preparing them for a party or a cozy snack, this recipe delivers restaurant quality results without the fuss.
Ella x
Ingredients
- 200 gall-purpose flour
- 60 mlvegetable oil for dough
- 100 mlwater
- 5 gsalt
- 400 gpotatoes(diced small)
- 150 ggreen peas(fresh or frozen)
- 1onion(finely chopped)
- 15 gginger garlic paste
- 1green chili(minced)
- 5 gcumin seeds
- 5 gcoriander powder
- 2 gturmeric powder
- 500 mlvegetable oil for frying
Detail level
Instructions
- 1
Mix flour with 60 ml oil and salt. Gradually add water while kneading until you get a soft, smooth dough. Let it rest for 15 minutes covered with a damp cloth.
Tip: The dough should feel soft like your earlobe, not sticky.
- 2
Boil diced potatoes until just tender, then drain well. In a separate pan, heat 30 ml oil and add cumin seeds until they crackle.
Tip: Don't overcook the potatoes or they'll fall apart when you fold the samosas.
- 3
Add chopped onion to the cumin and fry until golden. Stir in ginger garlic paste and minced green chili, cooking for 1 minute.
Tip: This aromatic base takes just a few minutes but builds tons of flavor.
- 4
Add the cooked potatoes, green peas, coriander powder, and turmeric powder. Mix well and cook for 2 minutes. Let the filling cool completely before assembling.
Tip: Cool filling prevents the dough from becoming too soft during assembly.
- 5
Divide dough into 8 equal balls. Roll each into a thin circle about 15 cm diameter. Cut each circle in half.
Tip: Keep unused dough covered to prevent it from drying out.
- 6
Take a half circle, wet the straight edge with water, and bring the two corners together to form a cone shape. Seal the edge by pressing firmly.
Tip: This sealing step is crucial so the filling doesn't escape during frying.
- 7
Fill the cone generously with the potato mixture, leaving space at the top. Wet the open edges and press to seal into a triangle.
Tip: Fill generously but not so much that you can't seal the edges properly.
- 8
Heat 500 ml oil to 170°C in a deep pan. Carefully slide samosas into hot oil, frying 4 to 5 at a time until deep golden brown, about 3 to 4 minutes per batch.
Tip: Medium heat prevents the outside from burning before the inside cooks through.
- 9
Remove samosas with a slotted spoon and drain on paper towels. Serve hot with tamarind chutney or yogurt.
Tip: They're crispiest eaten within 30 minutes of frying, but taste great even at room temperature.
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