Print Options:

Potato and Pea Samosa

Yields16 ServingsPrep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

Adapted from Spice Counter

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.

Nutrition Facts

Servings 0