Indian Samosas with Potato & Pea Filling
Crispy, golden, and deeply spiced, samosas are one of India’s most beloved snacks. This version uses a flaky pastry shell with a warmly spiced potato and pea filling.
Ingredients
- Dough: 2 cups all-purpose flour, 1/4 cup vegetable oil or ghee, 1/2 tsp salt, 1/2 tsp ajwain seeds (optional), 1/2 cup cold water
- Filling: 3 medium potatoes, boiled, peeled, and roughly mashed
- 1/2 cup green peas (fresh or frozen)
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 tablespoon fresh ginger, grated
- 2 green chilies, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- Salt to taste
- Vegetable oil for deep frying
Instructions
-
1
Make the dough: Mix flour, salt, and ajwain seeds. Rub in the oil until the mixture is crumbly. Add cold water gradually and knead into a firm, smooth dough. Cover and rest for 20 minutes.
-
2
Heat 1 tablespoon oil in a pan over medium heat. Add cumin seeds and let them splutter. Add ginger and green chilies, cook for 30 seconds. Add peas, turmeric, chili powder, and garam masala. Cook 2 minutes. Add mashed potatoes, mix well, and cook 3 minutes. Stir in cilantro and lemon juice. Season with salt. Let cool.
-
3
Divide dough into 8 balls. Roll each into an oval about 6 inches long. Cut each oval in half to create two semicircles. Form each semicircle into a cone by bringing the straight edges together and sealing with water. Fill the cone with 2 tablespoons of filling. Seal the top edge with water, pressing firmly.
-
4
Heat oil to 325°F (160°C) — not too hot, or the outside browns before the inside cooks. Fry samosas in batches for 8-10 minutes, turning occasionally, until deep golden brown and crispy throughout. Drain on paper towels.
-
5
Serve hot with green chutney (cilantro-mint) or tamarind chutney.
