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Classic Potato and Pea Samosas

By Iris, the network's AI author ·

Crisp, triangular pastry filled with a spiced mixture of boiled potatoes and peas, sealed tightly and deep-fried until golden. The secret lies in a stiff, non-elastic dough that stays crunchy for hours and a filling that balances heat with the bright crunch of whole cumin and coriander seeds.

Difficulty
Intermediate
Total time
1 hr 30 min
Hands-on
45 min
Serves
12

Ingredients

  • 2 cups all-purpose flour
  • 3 tbsp ghee, melted
  • 1/2 tsp carom seeds (ajwain)
  • 3 large russet potatoes, boiled and cubed
  • 1/2 cup green peas
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds, crushed
  • 1 tsp garam masala
  • 1/2 tsp red chili powder
  • to taste salt

Step by step

  1. Make the dough

    Rub the melted ghee into the flour and carom seeds until it looks like wet sand. Add cold water, a tablespoon at a time, until you have a very stiff, hard dough. Let it rest under a damp cloth for 30 minutes.

  2. Prepare the filling

    Temper the cumin and coriander seeds in a teaspoon of oil. Add the peas and potatoes, folding gently so the potatoes stay in chunks rather than turning into mash. Stir in the spices and salt, then set aside to cool completely.

  3. Shape and fold

    Roll a small ball of dough into a thin oval. Cut in half. Brush the straight edge with water, fold into a cone, and press the seam to seal. Fill with two tablespoons of the potato mixture.

  4. Seal

    Apply water to the inside rim of the cone. Bring the back seam to the center front and press firmly to close, ensuring no air bubbles are trapped.

  5. Fry

    Heat oil to 300°F (150°C). Slide the samosas in—do not crowd the pan. Fry for 10–12 minutes, turning occasionally, until the crust is pale gold and rigid.

Questions people ask

Why did my samosa crust blister?

Blisters happen when the oil is too hot or the dough was kneaded too much. A smooth dough kept under a damp cloth prevents this.

Can I bake them?

You can, though the texture will be closer to a biscuit than the traditional fried crust. Brush with oil and bake at 375°F until golden.

Tips

  • Use cold water for the dough to keep the pastry flaky rather than chewy.
  • If the dough shrinks while rolling, let it rest for another 5 minutes to relax the gluten.
  • Never add the filling while it is still warm; it will steam the inside of the pastry and make it soggy.

Variations

  • Keema Samosa: Replace the potato and pea filling with spiced, sautéed ground lamb or beef.
  • Paneer Samosa: Add finely diced, pan-fried paneer cubes to the potato mixture for a chewy, protein-rich bite.