Classic Potato and Pea Samosas

Crispy golden pastries filled with a spicy mix of mashed potatoes, green peas, and aromatic Indian spices, perfect as a flavorful appetizer.

Indian
Medium 45 min 350 cal
Steps

1. Prepare the dough: Mix all-purpose flour, 2 tbsp oil, and a pinch of salt in a bowl. Add water little by little and knead into a firm dough. Cover and set aside. 2. Heat 1 tbsp oil in a pan over medium heat. Add cumin and mustard seeds. When they start to splutter, add chopped green chili. 3. Add boiled peas, turmeric, coriander powder, garam masala, salt, and mashed potatoes. Mix well and cook for 3-4 minutes. Remove from heat and stir in chopped cilantro. Let the filling cool. 4. Divide the dough into small balls. Roll each ball into a thin oval shape. Cut it into two halves. 5. Take one half and fold it into a cone shape, sealing the edge with water. 6. Fill the cone with the potato and pea filling. 7. Seal the open edges of the cone carefully with water to form a triangle-shaped samosa. 8. Heat oil for deep frying in a pan over medium heat. 9. Fry samosas in batches until golden brown and crispy. Drain on paper towels. 10. Serve hot with chutney or ketchup.

Ingredients

1 medium potato, boiled and mashed 1/4 cup green peas, boiled 1 small green chili, finely chopped 1/4 tsp cumin seeds 1/4 tsp mustard seeds 1/4 tsp garam masala 1/4 tsp turmeric powder 1/4 tsp coriander powder 1 tbsp finely chopped cilantro Salt to taste 1 cup all-purpose flour 2 tbsp oil (for dough) Water (as needed for dough) Oil for deep frying

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