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See 5 recipes Download free cookbookCrispy Potato and Pea Samosas
Potato and Pea Samosas
Golden homemade samosas filled with warmly spiced potato, green peas, and fresh cilantro, wrapped in a crisp, flaky dough and served with a bright mint-yogurt dip.
Prep Time:50 minCook Time:40 minTotal Time:90 minServings:6Difficulty:Medium
A good samosa balances three distinct textures: a blistered, crisp shell, a tender potato filling, and peas that retain a little bite. This version builds that contrast with a simple flour dough enriched with oil and a filling seasoned with toasted cumin, ginger, garam masala, and tangy amchur.
The dough should feel firm rather than soft. Resting it relaxes the gluten so each portion rolls thinly without springing back, while a small amount of oil limits gluten development and creates the characteristic flaky bite. Keep unused dough covered so the edges stay pliable enough to seal.
Cool the filling before shaping. Warm filling releases steam and can soften or split the pastry, while a dry, cool mixture stays neatly inside the cone. Frying over moderate heat gives the shell time to cook through and develop tiny bubbles before it turns deep gold.
Serve the samosas hot with the cooling mint-yogurt dip, lemon wedges, or your favorite chutney. They work equally well as a party snack or a light meal with a crunchy cucumber salad, and leftovers reheat best in a hot oven or air fryer.
Nutrition (per serving)
Calories:410 kcal
Protein:10 g
Carbs:55 g
Fat:18 g
Directions
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1
Whisk the flour and 1 teaspoon salt in a large bowl. Rub in 4 tablespoons oil with your fingertips until the mixture resembles coarse crumbs. Add the cold water gradually and knead for 3 minutes into a firm, smooth dough. Cover and rest for 30 minutes.
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2
Place the potatoes in a saucepan, cover with cold salted water, and bring to a boil. Simmer for 12 to 15 minutes, until tender but not falling apart. Drain thoroughly, cool for 5 minutes, then break into rough 1/2-inch pieces with a fork.
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3
Heat 1 tablespoon oil in a wide skillet over medium heat. Add the cumin seeds and cook for 30 seconds, until fragrant. Stir in the ginger and chile and cook for 45 seconds without browning.
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4
Add the potatoes, peas, garam masala, coriander, turmeric, amchur, and 3/4 teaspoon salt. Fold gently for 3 to 4 minutes until the peas are hot and the potatoes are evenly coated. Remove from the heat, stir in the cilantro, and cool completely.
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5
Divide the rested dough into 6 equal balls. Keep them covered while you roll one ball into a thin 7-inch circle. Cut the circle in half to make two semicircles.
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6
Moisten the straight edge of one semicircle with water, fold it into a cone, and press the seam firmly. Spoon in about 3 tablespoons filling, leaving a 1/2-inch border. Moisten the open edge, pinch it closed, and set seam-side down under a towel. Repeat to make 12 samosas.
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7
Pour the frying oil into a heavy pot to a depth of about 2 1/2 inches and heat to 325°F. Fry the samosas in batches of 3 or 4 for 8 to 10 minutes, turning occasionally, until crisp and deep golden. Keep the oil between 315°F and 330°F, then drain the samosas on a wire rack.
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8
Stir the yogurt, mint, and lemon juice together in a small bowl and season lightly with salt. Serve the hot samosas with the mint-yogurt dip on the side.
Ingredients
- All-Purpose Flour:2 cups
- Fine Sea Salt:1 teaspoon
- Neutral Oil:4 tablespoons
- Cold Water:1/2 cup
- Yukon Gold Potatoes, Peeled and Cut Into 1-Inch Pieces:1 1/2 pounds
- Frozen Green Peas:3/4 cup
- Neutral Oil:1 tablespoon
- Cumin Seeds:1 teaspoon
- Fresh Ginger, Finely Grated:1 tablespoon
- Serrano Chile, Finely Chopped:1 piece
- Garam Masala:1 1/2 teaspoons
- Ground Coriander:1 teaspoon
- Ground Turmeric:1/4 teaspoon
- Amchur Powder:1 teaspoon
- Fine Sea Salt:3/4 teaspoon
- Fresh Cilantro, Chopped:1/3 cup
- Neutral Oil for Frying:6 cups
- Plain Whole-Milk Yogurt:3/4 cup
- Fresh Mint Leaves, Finely Chopped:2 tablespoons
- Fresh Lemon Juice:2 teaspoons
Tips & Notes
- A firm dough and moderate frying temperature prevent large blisters and keep the shells crisp rather than greasy.
- Freeze shaped, uncooked samosas in a single layer, then transfer to a sealed container for up to one month; fry from frozen at 315°F, allowing a few extra minutes.
- If amchur is unavailable, add 2 teaspoons lemon juice to the cooled filling.
