Crispy, golden triangular pastries filled with a fragrant potato and pea mixture seasoned with warm spices—the quintessential Indian snack that's irresistibly crunchy on the outside and creamy on the inside. These addictive appetizers are perfect for entertaining, tea time, or whenever you crave authentic street food flavors made right in your own kitchen.
⏱️70 min
📊Medium
👥12 servings
🍽️Snack
vegetarianbudget-friendlyfestivespicy
Ingredients
2 cupsall-purpose flour
6 tablespoonsvegetable oil
0.5 teaspoonsalt
0.75 cupwater
500 gpotatoes
1 cupgreen peas
1 mediumonion
1 tablespoonginger-garlic paste
2 piecesgreen chilies
1 teaspooncumin seeds
0.75 teaspoongaram masala
0.25 teaspoonturmeric powder
3 tablespoonscilantro
1 tablespoonlemon juice
2 cupsoil for deep frying
Instructions
1PREPARE THE DOUGH: In a large mixing bowl, combine 2 cups of all-purpose flour with 0.5 teaspoon of salt. Add 6 tablespoons of vegetable oil and mix with your fingertips until the mixture resembles coarse breadcrumbs with a sandy texture. This will give your samosa pastry the right crumbly consistency. Gradually add 0.75 cup of water, mixing gently until you form a firm dough that comes together but isn't sticky. Knead for 5-7 minutes until smooth and elastic, then cover with a damp cloth and let rest for 20-30 minutes at room temperature.
2PREPARE THE FILLING: While the dough rests, boil 500g of potatoes in salted water until they are completely tender when pierced with a fork, approximately 12-15 minutes. Drain, cool slightly, then peel and cut into small 0.5-inch cubes. Set aside in a large bowl. Finely dice 1 medium onion and mince 2 green chilies after removing the seeds for less heat, or keep them whole for more spice.
3COOK THE FILLING MIXTURE: Heat 2 tablespoons of oil in a skillet over medium heat. Add 1 teaspoon of cumin seeds and let them crackle and release their aroma for about 30-40 seconds. Add the diced onion and cook for 2-3 minutes until softened and translucent. Stir in 1 tablespoon of ginger-garlic paste and the minced green chilies, cooking for another minute until fragrant. Add the diced potatoes, 1 cup of green peas, 0.75 teaspoon of garam masala, 0.25 teaspoon of turmeric powder, and 1 tablespoon of fresh cilantro. Mix well and cook for 3-4 minutes, then finish with 1 tablespoon of lemon juice and adjust salt to taste. The filling should be slightly moist but not wet.
4SHAPE THE SAMOSAS: Divide the rested dough into 12 equal portions and roll each into a smooth ball. On a lightly oiled surface, roll each ball into a thin circle about 6-7 inches in diameter. Cut each circle in half with a sharp knife. Take one semi-circular piece and bring the two straight edges together, overlapping them slightly to form a cone shape. Seal the overlap with a tiny dab of water and press firmly. The cone should be 3-4 inches tall and hold its shape without falling apart.
5FILL AND SEAL THE SAMOSAS: Carefully fill each dough cone with approximately 2-3 tablespoons of the cooled potato and pea mixture, packing it gently but not too tightly to avoid bursting during frying. Don't overfill, as this will make them difficult to seal. Fold the open top of the cone inward and seal with a small amount of water, pressing the edges together firmly with your fingers. The triangular shape should be tight and compact with no openings where oil can seep in during frying.
6DEEP FRY THE SAMOSAS: Heat 2 cups of oil in a deep heavy-bottomed pan or wok to 350°F (175°C). Test the oil temperature by dropping a small piece of dough—it should sizzle immediately and float to the surface within a few seconds. Working in batches of 3-4 samosas, carefully slide them into the hot oil and fry for 6-7 minutes, turning occasionally with a slotted spoon to ensure even golden-brown coloring on all sides. The samosas are ready when they achieve a deep golden-brown color and sound crispy when tapped. Remove with a slotted spoon and drain on paper towels. Serve hot with tamarind chutney, mint chutney, or spicy tomato sauce.