The Golden Secret: Crispy Potato and Pea Samosas Recipe

Golden, flaky, and bursting with spicy potato and pea samosas that promise a delightful crunch in every bite.

These crispy treasures pack a punch of flavor from traditional Indian spices.

Each samosa tells a story of culinary heritage and home-cooked comfort.

The delicate pastry wraps around a perfectly seasoned filling that dances with aromatic notes.

Crisp edges give way to a soft, warmly spiced interior that beckons you to indulge.

Served hot and fresh, these samosas transform an ordinary meal into an extraordinary experience.

FAQs

• What are the key spices used in this samosa recipe?

The key spices include cumin seeds, coriander seeds, fennel seeds, turmeric, garam masala, and fennel powder, which provide a rich and complex flavor profile to the potato and pea filling.

• Is this a traditional samosa recipe?

This recipe is a homemade version inspired by traditional Indian samosas, with a focus on crispy texture and authentic spice blend, but with a slightly simplified preparation method.

• How difficult is it to make these samosas?

While the recipe requires several steps, it’s manageable for home cooks with intermediate cooking skills. The dough and filling preparation are straightforward, and the technique of forming samosas becomes easier with practice.

• Can I make the samosas ahead of time?

You can prepare the dough and filling in advance and store them separately in the refrigerator.

Potato & Pea Samosas Standouts

• Craft Homemade Delights: Create restaurant-quality samosas right in your kitchen with this detailed recipe that transforms simple ingredients into crispy, flavorful pastries.
• Master Complex Techniques: Learn intricate steps of dough-making, filling preparation, and precise folding methods that elevate your cooking skills and impress family and friends.
• Customize Your Flavor Profile: Experiment with spice combinations like cumin, coriander, and fennel seeds to personalize the taste and make each batch uniquely yours.
• Enjoy Cultural Culinary Adventure: Dive into traditional Indian cooking techniques while preparing a beloved street food that brings authentic flavors to your dining table.

Potato & Pea Samosas Ingredients

• All-Purpose Flour: A basic ingredient that provides the structure for the samosa pastry.
• Thyme: A herb that adds a subtle earthy flavor to the dough.
• Salt: Enhances the overall taste of the dough.
• Ghee: A clarifying butter that gives richness and helps bind the dough together.
• Water: Helps to bring the dough to the right consistency.

• Potatoes: The main base of the samosa filling, providing a hearty and starchy component.
• Peas: A sweet and fresh vegetable that adds color and flavor to the filling.
• Ginger: Adds a sharp, warm spiciness to the filling.
• Green Chilis: Brings heat and depth to the samosa mixture.
• Cilantro: A fresh herb that provides a bright, citrusy note to the filling.

• Cumin Seeds, Coriander Seeds, Fennel Seeds: Whole spices that create a complex and aromatic base for the filling.
• Lemon Juice: Adds a tangy brightness to balance the other flavors.
• Turmeric: A vibrant spice that provides a warm, earthy color and flavor.
• Garam Masala: A blend of ground spices that adds warmth and depth.
• Fennel Powder: Offers a sweet, licorice-like undertone to the filling.
• Salt: Helps to enhance and balance all the flavors in the samosa.

Potato & Pea Samosas Steps

Step 1: Prepare Dough Base

Mix flour, thyme, and salt in a large bowl.

Work ghee into the flour mixture using your fingers until the texture becomes crumbly and can hold its shape when pressed together.

Step 2: Knead Dough to Perfection

Gradually add water while kneading the dough.

Continue until you achieve a stiff consistency that doesn’t stick to your hands.

Step 3: Allow Dough to Rest

Cover the dough and let it sit quietly for half an hour to develop better texture.

Step 4: Boil and Prepare Potatoes

Peel potatoes and chop into chunks.

Boil until just fork-tender, ensuring they remain slightly firm and not mushy.

Drain and roughly chop or crumble.

Step 5: Create Aromatic Spice Base

Heat ghee in a medium pan.

• Cumin seeds
• Coriander seeds
• Fennel seeds

Sauté until the seeds start to sizzle and release their fragrant oils.

Step 6: Build Flavorful Filling

• Ginger
• Green chilis
• Peas

Sauté for approximately 2 minutes.

Step 7: Finish Filling Mixture

• Lemon juice
• Turmeric
• Garam masala
• Fennel powder
• Cilantro
• Salt
• Prepared potatoes

Mix thoroughly and cook for an additional 2 minutes.

Set aside to cool.

Step 8: Shape Samosa Shells

Divide dough into 6 equal portions.

Form into balls and rest for 10 minutes.

Roll each ball into 7-inch flat disks using parchment paper.

Step 9: Create Samosa Cones

Cut rounds in half.

Wet the flat edge and press ends together to form a cone.

Fill with 2 tablespoons of prepared mixture.

Seal edges carefully.

Step 10: Fry to Golden Perfection

Heat oil in a heavy-bottom pan to medium temperature.

Fry samosas in batches, cooking 1 minute per side until golden and crispy.

Step 11: Drain and Serve

Place fried samosas on paper towels to absorb excess oil.

Serve immediately with mango chutney or tamarind sauce.

Potato & Pea Samosas Tips

• Cover dough sections with a damp cloth while working to keep them soft and pliable during preparation.
• Boil potatoes just until fork-tender, then roughly chop instead of mashing to maintain a chunky, satisfying filling consistency.
• Use a wooden skewer or toothpick to check oil readiness – it should sizzle immediately when inserted, ensuring perfect golden-crispy samosas.
• Adjust green chilis according to your heat tolerance, removing seeds for milder flavor or adding more for extra kick.
• Wet edges of samosa dough with water and press firmly to prevent filling from leaking during frying, ensuring a tight, crisp exterior.

Potato & Pea Samosas Variations

• Vegetarian Protein Boost: Replace potatoes with crumbled tofu or paneer, adding extra protein and creating a lighter filling while maintaining the classic samosa texture.
• Gluten-Free Friendly: Substitute wheat flour with chickpea flour or a gluten-free all-purpose blend to make the pastry safe for those with gluten sensitivities, keeping the authentic crispy exterior.
• Baked Wellness Option: Instead of deep-frying, brush samosas with olive oil and bake at 425°F for 20-25 minutes, reducing oil content and creating a healthier alternative without compromising flavor.
• Veggie Medley Variation: Incorporate additional vegetables like carrots, cauliflower, or spinach into the potato-pea filling, increasing nutritional value and creating more complex flavor profiles.

Serving Potato & Pea Samosas

• Festive Party Platter: Arrange samosas on a decorative wooden board with small dipping sauce bowls. Garnish with fresh cilantro leaves and lemon wedges for a vibrant presentation.
• Appetizer Delight: Serve as a starter during cocktail parties or family gatherings. Pair with cool mint yogurt sauce or spicy green chutney for an extra flavor kick.
• Picnic Perfect: Pack samosas in an insulated container for outdoor meals. Include disposable napkins and small sauce packets for easy, mess-free enjoyment during picnics or road trips.
• Brunch Companion: Offer as a unique side dish alongside scrambled eggs and fresh salad. The crispy texture and aromatic spices complement morning meals wonderfully.

Storing Potato & Pea Samosas

• Store cooled samosas in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.
• Wrap individual samosas tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month for best quality and taste.
• Preheat oven to 375°F. Arrange samosas on a baking sheet and bake for 10-12 minutes until crispy and heated through. Flip halfway to ensure even warming.
• Set air fryer to 350°F. Place samosas in a single layer and cook for 3-4 minutes, shaking basket halfway through to restore crispiness.

Crispy Potato and Pea Samosas Recipe

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4.8 from 35 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

Crispy potato and pea samosas celebrate Indian street food magic with golden-brown pastry pockets packed with spiced potato and green pea filling. Delicate triangles of flavor promise a crunchy exterior and a warmly seasoned interior that connects you to generations of culinary tradition.

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Ingredients

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Main Ingredients:

• 1 lb. (454 grams) russet potatoes
• 1 cup (150 grams) green peas
• 2 cups (240 grams) all-purpose flour

Spices and Seasonings:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• ½ teaspoon fennel seeds
• 1 teaspoon thyme
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1 tablespoon lemon juice

Additional Ingredients:

• ¼ cup (60 ml) ghee (clarified butter)
• 1 tablespoon ghee (clarified butter)
• 1 tablespoon ginger (minced)
• 1 green chili (diced)
• 1 tablespoon cilantro (minced)
• 8–12 tablespoons cold water
• Oil for frying

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Instructions

1. Create a versatile dough by whisking flour, thyme, and salt in a mixing bowl. Incorporate ghee using fingertips until the mixture resembles a crumbly texture that holds together when pressed.
2. Gradually add water while kneading, creating a firm dough that doesn’t stick to hands. Allow the dough to rest for 30 minutes, covered.
3. Prepare potatoes by peeling and cutting into 2-inch chunks. Boil until just fork-tender, ensuring they remain slightly firm. Drain and roughly chop without mashing.
4. Develop a fragrant spice base by heating ghee in a medium pan. Toast cumin, coriander, and fennel seeds until they release their aromatic oils and begin to sizzle.
5. Introduce ginger, green chilis, and peas to the spiced oil. Sauté for approximately 2 minutes to blend flavors and soften ingredients.
6. Enhance the filling with lemon juice, turmeric, garam masala, fennel powder, cilantro, and salt. Fold in chopped potatoes and cook for an additional 2 minutes. Allow the mixture to cool to room temperature.
7. Divide the rested dough into 6 equal portions, forming smooth balls. Let them rest for 10 minutes to relax the gluten.
8. Roll each dough ball into 7-inch flat disks using parchment paper. Keep the unused portions covered to prevent drying.
9. Slice each disk in half. Moisten the flat edge and form a cone shape by pressing the edges together. Fill with 2 tablespoons of potato mixture, packing gently.
10. Seal the samosas by wetting the inner edge and pressing closed. This technique will yield 12 triangular pastries.
11. Heat 2 inches of oil in a heavy-bottomed pan to medium temperature. Test oil readiness by inserting a wooden skewer – it should sizzle immediately.
12. Fry samosas in batches, ensuring space between each pastry. Cook for approximately 1 minute per side until golden and crispy, avoiding dark browning.
13. Transfer fried samosas to a paper towel-lined plate to absorb excess oil. Serve immediately with mango chutney or tamarind sauce for optimal taste and texture.

Notes

• Ensure the dough feels slightly shaggy but holds together when pressed, as this creates the perfect flaky samosa crust.
• Boil potatoes just until fork-tender, avoiding mushy texture, and roughly chop instead of mashing to maintain delightful potato chunks.
• Sauté whole spices briefly to release their aromatic oils, enhancing the filling’s depth of flavor before adding other ingredients.
• Use a wooden skewer or toothpick to check oil readiness; it should sizzle gently, preventing burnt exteriors and undercooked interiors.
• Replace wheat flour with chickpea or rice flour for a gluten-free version that maintains a crispy, delicate texture.

• Prep Time: 1 hour
• Cook Time: 15 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: Indian

Nutrition

• Serving Size: 6
• Calories: 380 kcal
• Sugar: 3 g
• Sodium: 350 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Carbohydrates: 45 g
• Fiber: 5 g
• Protein: 6 g
• Cholesterol: 25 mg