Description
Spiced Potato and Pea Samosas are crispy, golden pastries filled with a savory mixture of mashed potatoes, green peas, and aromatic Indian spices—perfect as a snack, appetizer, or party treat.
Ingredients
Units
Scale
- 2 cups boiled and mashed potatoes
- 1 cup green peas (fresh or frozen)
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 1 green chili, finely chopped (optional)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground coriander
- Salt to taste
- 1 tablespoon chopped fresh cilantro
- 1 package samosa wrappers or homemade dough
- Water or flour paste (to seal edges)
- Oil for deep frying
Instructions
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add ginger and green chili, sauté for a minute.
- Stir in turmeric, ground coriander, garam masala, and salt.
- Add mashed potatoes and green peas. Mix well and cook for 3–4 minutes.
- Stir in chopped cilantro, then let the filling cool.
- Take a samosa wrapper or rolled dough triangle, fold into a cone, and stuff with 1–2 tablespoons of filling.
- Seal the edges with water or flour paste, pressing firmly.
- Repeat with remaining filling and wrappers.
- Heat oil in a deep pan to 350°F (175°C). Fry samosas in batches until golden brown and crispy, about 3–4 minutes per side.
- Drain on paper towels and serve hot with chutney.
Notes
- To bake instead of fry, brush samosas with oil and bake at 375°F (190°C) for 25–30 minutes until golden.
- Add lemon juice or amchur (dry mango powder) for a tangy kick.
- Make ahead and freeze before frying for a quick snack later.
Nutrition
- Serving Size: 1 samosa
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg