Description
A quick and easy recipe for flavorful potato and pea-filled samosas, perfect for snacking or gatherings.
Ingredients
Scale
- 2 cups Cooked Potatoes (starchy varieties like Russets), mashed
- 1 cup Green Peas (fresh or frozen)
- 1 medium Onion (sautéed)
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 1 teaspoon Cumin Seeds (toasted)
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- 0.5 teaspoon Chili Powder (optional)
- to taste Salt
- 2 tablespoons Vegetable Oil (for sautéing)
- 0.25 cup Fresh Cilantro (for garnish)
- 2 cups All-Purpose Flour (gluten-free if desired)
- to taste cups Water (gradually added)
- 2 tablespoons Vegetable Oil/Ghee (for dough and crust)
Instructions
- Heat oil and toast cumin, then sauté onion, garlic, and ginger until soft.
- Add peas, mashed potatoes, spices, and salt. Mix well and cool.
- Make a smooth dough with flour, water, and oil.
- Divide dough and roll each piece into a small circle.
- Fold and fill the pocket with the potato mix.
- Seal the edges well to avoid leaks.
- Fry in hot oil until golden brown, or bake at moderate heat for a lighter version.
- Let them rest a bit before serving so the filling firms up.
Notes
Serve warm with a cool dip or chutney. Samosas keep well in the fridge for up to 3 days or frozen for 1–2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 2 samosas
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg