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.
Ingredients
Scale
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
Instructions
- 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.
- Gradually add water while kneading, creating a firm dough that doesn’t stick to hands. Allow the dough to rest for 30 minutes, covered.
- 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.
- 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.
- Introduce ginger, green chilis, and peas to the spiced oil. Sauté for approximately 2 minutes to blend flavors and soften ingredients.
- 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.
- Divide the rested dough into 6 equal portions, forming smooth balls. Let them rest for 10 minutes to relax the gluten.
- Roll each dough ball into 7-inch flat disks using parchment paper. Keep the unused portions covered to prevent drying.
- 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.
- Seal the samosas by wetting the inner edge and pressing closed. This technique will yield 12 triangular pastries.
- 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.
- Fry samosas in batches, ensuring space between each pastry. Cook for approximately 1 minute per side until golden and crispy, avoiding dark browning.
- 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