Spiced Potato and Pea Samosas

Spiced Potato and Pea Samosas are a classic Indian snack featuring golden, crispy pastry filled with a warmly spiced mixture of mashed potatoes, green peas, and aromatic herbs. Perfectly crunchy on the outside and savory on the inside, they’re a beloved street food and party favorite.

Why You’ll Love This Recipe

You’ll love the blend of spices, textures, and the satisfying crunch of the pastry shell. These samosas are versatile—serve them as an appetizer, teatime snack, or pair with chutneys for a full-on treat. They’re freezer-friendly, customizable, and make for a fantastic make-ahead option when entertaining guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• All-purpose flour
• Salt
• Oil or ghee
• Warm water

For the Filling:

• Potatoes (boiled, peeled, and mashed)
• Green peas (fresh or frozen)
• Onion (finely chopped)
• Garlic (minced)
• Ginger (grated)
• Green chili (finely chopped)
• Ground cumin
• Garam masala
• Turmeric
• Ground coriander
• Salt
• Chopped fresh cilantro

For Frying:

• Vegetable oil

Directions

this recipe

1. Prepare the Dough: Mix flour and salt. Rub in the oil or ghee until crumbly. Add warm water gradually, kneading into a firm dough. Cover and rest for 30 minutes.
2. Make the Filling: In a pan, heat oil and sauté onions, garlic, ginger, and chili. Add the spices and cook until fragrant. Stir in the mashed potatoes and peas. Mix well, season with salt, and finish with chopped cilantro. Let cool.
3. Shape the Samosas: Divide the dough into equal portions and roll each into a thin oval. Cut each oval in half. Form a cone with each half and seal the edge with water. Fill with the potato mixture, then seal the top.
4. Fry: Heat oil in a deep pan over medium heat. Fry the samosas in batches until golden brown and crisp, about 3–5 minutes per batch. Drain on paper towels.
5. Serve: Serve hot with mint chutney, tamarind sauce, or ketchup.

Servings and Timing

• Servings: 10–12 samosas
• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour

Variations

• Baked Version: Brush shaped samosas with oil and bake at 375°F (190°C) for 25–30 minutes until golden.
• Paneer Addition: Add crumbled paneer to the filling for extra richness.
• Sweet & Spicy: Add raisins or chopped nuts for sweet notes against the spiced filling.
• Shortcut Wrappers: Use spring roll wrappers for quicker assembly.

Storage/Reheating

• Storage: Keep in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a 350°F (175°C) oven or air fryer until crisp.
• Freezing: Freeze uncooked samosas on a tray, then transfer to a freezer bag. Fry or bake from frozen (no thawing needed).

FAQs

Can I use store-bought wrappers?

Yes, spring roll wrappers or phyllo dough can be used for a shortcut version.

How do I stop samosas from opening during frying?

Seal edges with water and press firmly. Let them rest before frying to dry the seams slightly.

Can I make them ahead?

Yes, shape them and store in the fridge for 24 hours or freeze them for longer storage.

What’s the best oil for frying?

Use a neutral oil with a high smoke point like canola or sunflower oil.

Can I use sweet potatoes?

Yes, sweet potatoes make a great variation, adding a subtle sweetness to the filling.

Are these gluten-free?

Not with traditional dough, but you can use gluten-free flour blends or rice wrappers as an alternative.

Can I air fry these?

Yes, brush with oil and air fry at 375°F (190°C) for 12–15 minutes, flipping halfway.

What chutneys pair well?

Mint-cilantro chutney, tamarind chutney, or even spicy garlic chutney are traditional favorites.

What’s the best potato variety to use?

Starchy potatoes like Russets work well for a fluffy texture.

Can I add meat?

Absolutely—add ground chicken, lamb, or beef to the filling after cooking the spices.

Conclusion

Spiced Potato and Pea Samosas are a delicious, crispy snack that packs bold flavor and satisfying texture in every bite. Whether you fry, bake, or air fry them, these golden parcels of goodness are sure to impress. Serve them at parties, picnics, or as a cozy evening treat—you really can’t go wrong.

Print