Pea and Potato Samosas Recipe

Pea and Potato Samosas

Craving a culinary adventure? Dive into the world of Indian flavors with our delightful homemade Pea and Potato Samosas! These crispy golden parcels filled with a savory blend of spiced potatoes and sweet green peas are handcrafted gems that are a true labor of love. Pro tip: You can divide the cooking over several days: make the dough and filling on one day, fill and form the samosas on the second day, and fry them up when ready to serve!

Serves: 24Prep: 1 hour 30 minutesCook: 1 hourTotal: 2 hours 30 minutesDifficulty: Medium

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Serves: 24

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp. salt, divided
  • 14 tbsp. cold butter, divided
  • 12 tbsp. cold water
  • 1 pound Yukon gold potatoes
  • 1 small onion, minced
  • 2 tsp. ginger, grated
  • 1 tsp. garlic, minced
  • 1 tsp. cumin
  • 1⁄4 tsp. cayenne pepper
  • 1⁄2 cup frozen peas
  • 2 tsp. lemon juice
  • 1 cup Canola oil, or enough for frying
  • Serve with
  • fresh cilantro
  • mango chutney

Directions

  • Mix flour and 1 tsp. salt in a medium bowl. Cut in 12 Tbsp. cold butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs. Add water, 2 Tablespoons at a time, mixing with a fork, until a dough forms. Knead briefly, until smooth. Divide the dough in half, flatten into rounds and wrap tightly with plastic wrap. Refrigerate at least 30 minutes or overnight.
  • In a saucepan, cover potatoes with cold water. Bring to a boil and cook for 25 minutes or until tender. Cool, then peel, and cut into ¼” cubes.
  • Heat remaining 2 Tbsp. of butter in a large skillet over medium heat. Add onion, ginger, garlic, cumin, and cayenne. Cook for 2-3 minutes until onion is softened. Add potatoes, peas, lemon juice, and remaining 1 tsp. salt. Cook for 2-4 minutes or until peas have thawed. Cool completely.
  • When ready to form the samosas, cut each dough round into 6 pieces. Keep covered when not using. Roll one piece into a 6” circle. Cut the circle in half and place a heaping tablespoon of filling in the center of each. Brush water around edges. Fold the circle in half to form a triangle and pinch edges to seal.
  • Heat 3”-4” of oil to 350° F in a heavy bottom pan. Adjust as needed to maintain temperature during cooking.
  • Fry samosas in batches for 5-7 minutes, turning occasionally, until golden brown. Drain on a paper-towel lined plate.
  • Tip: Dough and filling can be made a day ahead of time and refrigerated. Samosas can also be formed and refrigerated until ready to cook.

Serves: 24

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp. salt, divided
  • 14 tbsp. cold butter, divided
  • 12 tbsp. cold water
  • 1 pound Yukon gold potatoes
  • 1 small onion, minced
  • 2 tsp. ginger, grated
  • 1 tsp. garlic, minced
  • 1 tsp. cumin
  • 1⁄4 tsp. cayenne pepper
  • 1⁄2 cup frozen peas
  • 2 tsp. lemon juice
  • 1 cup Canola oil, or enough for frying
  • Serve with
  • fresh cilantro
  • mango chutney

Directions

  • Mix flour and 1 tsp. salt in a medium bowl. Cut in 12 Tbsp. cold butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs. Add water, 2 Tablespoons at a time, mixing with a fork, until a dough forms. Knead briefly, until smooth. Divide the dough in half, flatten into rounds and wrap tightly with plastic wrap. Refrigerate at least 30 minutes or overnight.
  • In a saucepan, cover potatoes with cold water. Bring to a boil and cook for 25 minutes or until tender. Cool, then peel, and cut into ¼” cubes.
  • Heat remaining 2 Tbsp. of butter in a large skillet over medium heat. Add onion, ginger, garlic, cumin, and cayenne. Cook for 2-3 minutes until onion is softened. Add potatoes, peas, lemon juice, and remaining 1 tsp. salt. Cook for 2-4 minutes or until peas have thawed. Cool completely.
  • When ready to form the samosas, cut each dough round into 6 pieces. Keep covered when not using. Roll one piece into a 6” circle. Cut the circle in half and place a heaping tablespoon of filling in the center of each. Brush water around edges. Fold the circle in half to form a triangle and pinch edges to seal.
  • Heat 3”-4” of oil to 350° F in a heavy bottom pan. Adjust as needed to maintain temperature during cooking.
  • Fry samosas in batches for 5-7 minutes, turning occasionally, until golden brown. Drain on a paper-towel lined plate.
  • Tip: Dough and filling can be made a day ahead of time and refrigerated. Samosas can also be formed and refrigerated until ready to cook.