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
AuthorMabDifficultyIntermediateMake 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.
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.
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.
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.
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.
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
Directions
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.
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.
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.
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.
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.
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.