Appetizers & Starters > Pastries & Baked Goods > Savory Pastries > Samosas

Classic Spiced Potato and Pea Samosas

Delight in these crispy, golden samosas filled with a flavorful mixture of spiced potatoes and peas. Perfect as an appetizer or a snack!

Prep Time
45 minutes
Cook Time
20 minutes
Servings
12-15 samosas
Ingredients
  • 2 medium, boiled and mashed Potatoes
  • 1 cup, frozen or fresh Peas
  • 1 medium, finely chopped Onion
  • 2 small, finely chopped (adjust to taste) Green Chilies
  • 1 tablespoon, grated Ginger
  • 1 teaspoon, minced Garlic
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Coriander Powder
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Garam Masala
  • 1 tablespoon Lemon Juice
  • 2 tablespoons, chopped Cilantro
  • to taste Salt
  • 2 tablespoons, for sautéing Oil
  • 2 cups All-Purpose Flour (Maida)
  • 1/2 teaspoon Carom Seeds (Ajwain)
  • 1/4 cup, for the dough Oil
  • as needed Water
  • for deep frying Oil

Making the Dough

First, prepare the dough. In a large bowl, combine the all-purpose flour, carom seeds, and a pinch of salt. Add the oil and mix well with your fingertips until the mixture resembles breadcrumbs. Gradually add water, a little at a time, and knead to form a firm but pliable dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Preparing the Filling

While the dough rests, prepare the filling. Heat oil in a pan over medium heat. Add the chopped onion and sauté until golden brown. Add the grated ginger, minced garlic, and chopped green chilies. Sauté for another minute until fragrant. Add the cumin powder, coriander powder, turmeric powder, and a pinch of salt. Sauté for a minute until the spices release their aroma. Add the mashed potatoes and peas to the pan. Mix well with the spices. Cook for 5-7 minutes, stirring occasionally, until the filling is heated through. Stir in the lemon juice and chopped cilantro. Taste and adjust seasoning if needed. Let the filling cool completely.

Assembling the Samosas

Divide the dough into small, equal-sized balls. Roll each ball into a thin circle. Cut the circle in half. Take one half and moisten the straight edge with water. Fold the moistened edge over to form a cone. Press the edges firmly to seal. Fill the cone with a spoonful of the potato and pea filling. Moisten the top edges of the cone with water and pinch them together to seal, forming a triangular samosa. Repeat with the remaining dough and filling.

Frying the Samosas

Heat oil in a deep frying pan or wok over medium heat. Gently slide the samosas into the hot oil, a few at a time. Fry until golden brown and crispy on all sides, turning occasionally. Remove the samosas from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite chutney.

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FAQ

  • Can I bake the samosas instead of frying?

    Yes, you can bake the samosas. Preheat your oven to 375°F (190°C). Brush the samosas with oil and bake for 20-25 minutes, or until golden brown, flipping halfway through.
  • Can I use different vegetables in the filling?

    Absolutely! You can customize the filling to your liking. Other vegetables like carrots, cauliflower, or spinach can be added.
  • How do I store leftover samosas?

    Store leftover samosas in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or microwave before serving.