Classic potato and pea samosas
Classic potato and pea samosas
Ingredients
For the Samosa Dough
- 1 1/2 cups All-purpose flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Carom seeds
- 3 tablespoons Vegetable oil
- 1/4 cup Cold water, plus more as needed
For the Potato and Pea Filling
- 1 pound Potatoes, boiled, peeled, and mashed coarsely
- 1/2 cup Green peas, frozen
- 1 tablespoon Vegetable oil
- 1/2 teaspoon Cumin seeds
- 1/2 Onion, small, finely chopped
- 1 inch Ginger, grated
- 1 Green chili, finely chopped (adjust to taste)
- 1 teaspoon Coriander powder
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder, (adjust to taste)
- 1/2 teaspoon Garam masala
- 1 teaspoon Amchur powder, (dry mango powder)
- 1 teaspoon Salt, or to taste
- 2 tablespoons Fresh cilantro, chopped
For Frying
- 3 cups Vegetable oil, for deep frying
Instructions
- 1
Prepare the dough: In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/2 teaspoon of carom seeds. Add 3 tablespoons of vegetable oil and rub it into the flour mixture with your fingertips until it resembles coarse crumbs. Gradually add 1/4 cup of cold water, a tablespoon at a time, and knead until a firm, smooth dough forms. Do not over-knead. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
⏱️ 45 min - 2
Prepare the filling: Heat 1 tablespoon of vegetable oil in a large skillet or pan over medium heat. Add 1/2 teaspoon of cumin seeds and let them splutter. Add 1/2 small finely chopped onion, 1 inch grated ginger, and 1 finely chopped green chili. Sauté for 3-4 minutes until the onion turns translucent.
⏱️ 5 min - 3
Add the spices: Reduce heat to low. Add 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of garam masala. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
⏱️ 1 min - 4
Combine with potatoes and peas: Add 1/2 cup of frozen green peas and the 1 pound of coarsely mashed potatoes to the pan. Mix well, ensuring the spices are evenly distributed. Add 1 teaspoon of amchur powder and 1 teaspoon of salt (or to taste). Cook for 5-7 minutes, stirring occasionally, until the mixture is well combined and slightly dry. Stir in 2 tablespoons of chopped fresh cilantro. Remove from heat and let the filling cool completely.
⏱️ 10 min - 5
Shape the samosas: Divide the dough into 8 equal portions. Roll each portion into an oval shape, about 6-7 inches long and 3-4 inches wide. Cut each oval in half lengthwise to create two semi-circles. Take one semi-circle, wet the straight edge with a little water, and bring the two ends together to form a cone shape, pressing the seam firmly to seal. Fill the cone with about 2-3 tablespoons of the cooled potato and pea filling. Wet the top inner edge of the cone, then gently pinch and pleat the back edge of the dough to seal the samosa into a triangle shape, ensuring no gaps.
⏱️ 25 min - 6
Fry the samosas: Heat 3 cups of vegetable oil in a deep frying pan or pot over medium-low heat. The oil temperature should be around 300°F. Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pan. Fry on medium-low heat for 15-20 minutes, turning occasionally, until the samosas are golden brown and crispy on all sides. Frying on lower heat ensures the crust cooks through and becomes flaky.
⏱️ 20 min•🌡️ 300°F - 7
Drain and serve: Once golden brown, remove the samosas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining samosas. Serve hot with your favorite chutneys.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic potato and pea samosas
Ingredients
For the Samosa Dough
- 1 1/2 cups All-purpose flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Carom seeds
- 3 tablespoons Vegetable oil
- 1/4 cup Cold water, plus more as needed
For the Potato and Pea Filling
- 1 pound Potatoes, boiled, peeled, and mashed coarsely
- 1/2 cup Green peas, frozen
- 1 tablespoon Vegetable oil
- 1/2 teaspoon Cumin seeds
- 1/2 Onion, small, finely chopped
- 1 inch Ginger, grated
- 1 Green chili, finely chopped (adjust to taste)
- 1 teaspoon Coriander powder
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder, (adjust to taste)
- 1/2 teaspoon Garam masala
- 1 teaspoon Amchur powder, (dry mango powder)
- 1 teaspoon Salt, or to taste
- 2 tablespoons Fresh cilantro, chopped
For Frying
- 3 cups Vegetable oil, for deep frying
Instructions
- 1
Prepare the dough: In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/2 teaspoon of carom seeds. Add 3 tablespoons of vegetable oil and rub it into the flour mixture with your fingertips until it resembles coarse crumbs. Gradually add 1/4 cup of cold water, a tablespoon at a time, and knead until a firm, smooth dough forms. Do not over-knead. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
⏱️ 45 min - 2
Prepare the filling: Heat 1 tablespoon of vegetable oil in a large skillet or pan over medium heat. Add 1/2 teaspoon of cumin seeds and let them splutter. Add 1/2 small finely chopped onion, 1 inch grated ginger, and 1 finely chopped green chili. Sauté for 3-4 minutes until the onion turns translucent.
⏱️ 5 min - 3
Add the spices: Reduce heat to low. Add 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of garam masala. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
⏱️ 1 min - 4
Combine with potatoes and peas: Add 1/2 cup of frozen green peas and the 1 pound of coarsely mashed potatoes to the pan. Mix well, ensuring the spices are evenly distributed. Add 1 teaspoon of amchur powder and 1 teaspoon of salt (or to taste). Cook for 5-7 minutes, stirring occasionally, until the mixture is well combined and slightly dry. Stir in 2 tablespoons of chopped fresh cilantro. Remove from heat and let the filling cool completely.
⏱️ 10 min - 5
Shape the samosas: Divide the dough into 8 equal portions. Roll each portion into an oval shape, about 6-7 inches long and 3-4 inches wide. Cut each oval in half lengthwise to create two semi-circles. Take one semi-circle, wet the straight edge with a little water, and bring the two ends together to form a cone shape, pressing the seam firmly to seal. Fill the cone with about 2-3 tablespoons of the cooled potato and pea filling. Wet the top inner edge of the cone, then gently pinch and pleat the back edge of the dough to seal the samosa into a triangle shape, ensuring no gaps.
⏱️ 25 min - 6
Fry the samosas: Heat 3 cups of vegetable oil in a deep frying pan or pot over medium-low heat. The oil temperature should be around 300°F. Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pan. Fry on medium-low heat for 15-20 minutes, turning occasionally, until the samosas are golden brown and crispy on all sides. Frying on lower heat ensures the crust cooks through and becomes flaky.
⏱️ 20 min•🌡️ 300°F - 7
Drain and serve: Once golden brown, remove the samosas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining samosas. Serve hot with your favorite chutneys.
⏱️ 5 min