Samosa Spiced Potato Peas (Print Version)
Crisp pastry with spiced potato and peas, best enjoyed hot with tangy chutney on the side.
# Ingredients:
→ Dough
01 -
2 cups all-purpose flour
02 -
1/4 teaspoon salt
03 -
2 tablespoons oil or ghee
04 -
Water, as needed
→ Filling
05 -
4 medium potatoes, boiled and mashed
06 -
1/2 cup green peas, boiled
07 -
1 tablespoon oil or ghee
08 -
1 tablespoon ginger, minced or as paste
09 -
1 to 2 green chilies, finely chopped
10 -
1 pinch hing
11 -
4 tablespoons coriander leaves, finely chopped
12 -
1 teaspoon lemon juice
13 -
1/2 teaspoon salt
14 -
3/4 teaspoon red chili powder
15 -
1 teaspoon garam masala
16 -
1 teaspoon cumin seeds
17 -
1 teaspoon fennel seeds
18 -
1 teaspoon coriander powder
19 -
1 tablespoon oil
→ For Frying
20 -
Oil, for deep frying
# Steps:
01 -
In a large mixing bowl, combine all-purpose flour and salt. Pour in the oil or ghee and rub together until the mixture has a breadcrumb-like texture. Gradually incorporate water and knead to form a firm dough. Cover with a damp cloth and allow the dough to rest for 30 minutes.
02 -
In a frying pan over medium heat, warm the oil or ghee. Add cumin seeds and fennel seeds, cooking until they begin to splutter. Incorporate minced ginger and chopped green chilies, sautéing for 1 minute. Add boiled potatoes, green peas, coriander powder, red chili powder, garam masala, and salt. Stir well and cook the mixture for 2 to 3 minutes. Remove from heat; add lemon juice and chopped coriander leaves. Allow the mixture to cool completely.
03 -
Divide rested dough into even portions; roll each into a ball. On a lightly floured surface, roll each ball into a thin oval. Slice the oval in half, creating two semi-circles. Form a cone by folding the straight edge, sealing with a touch of water. Spoon potato filling into the cone, then seal open edges tightly to form a triangular packet.
04 -
Heat oil in a deep frying pan to 350°F (175°C). Carefully lower samosas, in batches, into the hot oil. Fry, turning occasionally, until golden brown and crisp on all sides. Transfer to a plate lined with paper towels to drain excess oil.
05 -
Arrange hot samosas on a serving platter. Present with mint chutney or tamarind chutney on the side.
# Notes:
01 -
Ensure both the dough and filling are at room temperature before shaping to prevent tearing and achieve a crisp texture.