Recipe: Potato and Pea Samosa

This is a super easy recipe in which can be prepared ahead of time so you only need to fry them last minute which takes about 2-3 minutes. The samosa dough is vegan, comes together in 2 minutes, and only contains a few ingredients you have around the house and these can be filled with any already cooked filling. They’re absolutely worth making, especially if you want to impress a crowd with surprisingly little effort.

Potato and Pea Samosa

AuthorMabDifficultyIntermediate

Yields16 Servings
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

Ingredients
Dough
 240 g flour
 60 ml oil
 2 g salt
Filling
 350 g potato
 1 onion, finely diced
 150 g peas
 2 tsp ginger
 1 tsp garlic
 1 chili, finely chopped
 0.50 tsp each: mustard, tumeric, paprika, cumin, garam masala

Directions
1

Make the dough by combining the flour, oil, and salt together until they form a shaggy dough, add a small amount of water to form a soft dough and then set aside for at least 30 minutes.

2

Make the filling: Place a medium sized pot on the stove filled with water and cook the potatoes until they are soft enough to pierce with a fork easily.

3

Drain the potatoes and set aside. In the bottom of the pan put a small amount of oil, and once that is heated add the onions and chili and cook for 3-5 minutes until soft then add the spices and cook for 30-60 seconds until fragrant.

4

Turn the heat off on the onion and spice mixture and add the potatoes and the frozen peas and allow the peas to thaw completely before mashed with a potato masher. Adjust seasoning to taste and cool completely.

5

Fill the samosas: Divide the dough into 6-8 even pieces. Roll a piece into a ball then flatten into a 10cm round. Cut the round into two pieces down the middle. Take one of those halves and form into a small cone, stuff with the filling, and then seal by pinching the ends. Repeat with the rest of the dough.

6

Fry the samosas: Heat enough oil in a small pot in order to deep fry and once the oil is hot enough (160°С, or once a chopstick has bubble form around it immediately when submerged in the oil) place 3 or 4 samosa in the oil and fry on each side for about 3-4 minutes until golden brown. Remember not to overcrowd the oil to prevent sticking.

Adapted from Spice Counter

Ingredients

Ingredients
Dough
 240 g flour
 60 ml oil
 2 g salt
Filling
 350 g potato
 1 onion, finely diced
 150 g peas
 2 tsp ginger
 1 tsp garlic
 1 chili, finely chopped
 0.50 tsp each: mustard, tumeric, paprika, cumin, garam masala

Directions

Directions
1

Make the dough by combining the flour, oil, and salt together until they form a shaggy dough, add a small amount of water to form a soft dough and then set aside for at least 30 minutes.

2

Make the filling: Place a medium sized pot on the stove filled with water and cook the potatoes until they are soft enough to pierce with a fork easily.

3

Drain the potatoes and set aside. In the bottom of the pan put a small amount of oil, and once that is heated add the onions and chili and cook for 3-5 minutes until soft then add the spices and cook for 30-60 seconds until fragrant.

4

Turn the heat off on the onion and spice mixture and add the potatoes and the frozen peas and allow the peas to thaw completely before mashed with a potato masher. Adjust seasoning to taste and cool completely.

5

Fill the samosas: Divide the dough into 6-8 even pieces. Roll a piece into a ball then flatten into a 10cm round. Cut the round into two pieces down the middle. Take one of those halves and form into a small cone, stuff with the filling, and then seal by pinching the ends. Repeat with the rest of the dough.

6

Fry the samosas: Heat enough oil in a small pot in order to deep fry and once the oil is hot enough (160°С, or once a chopstick has bubble form around it immediately when submerged in the oil) place 3 or 4 samosa in the oil and fry on each side for about 3-4 minutes until golden brown. Remember not to overcrowd the oil to prevent sticking.

Potato and Pea Samosa

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