Potato and pea samosa recipe

Name: Potato and pea samosa recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Large potatoes; 1 1 inch piece of ginger, grated; 1 Large onion, coarsely chopped; 200 g (7.1oz) Frozen peas; 2 tbsp Corn oil; 1 Green chilli, finely chopped; 1 tsp Coriander powder; 1 tsp Amchoor; 1 tsp Cumin seeds; 1 tsp Asafoetida (optional); 1 tsp Salt; 2 tsp Lemon juice; 1 handful Fresh coriander; 300 g (10.6oz) Plain flour; 50 g (1.8oz) Butter, melted; 75 ml (2.6fl oz) Warm water; 0.5 tsp Salt; 0.5 tsp Sugar; 0.5 tsp Nigella seeds

Servings: persons

2 Large potatoes
1 1 inch piece of ginger, grated
1 Large onion, coarsely chopped
200 g (7.1oz) Frozen peas
2 tbsp Corn oil
1 Green chilli, finely chopped
1 tsp Coriander powder
1 tsp Amchoor
1 tsp Cumin seeds
1 tsp Asafoetida (optional)
1 tsp Salt
2 tsp Lemon juice
1 handful Fresh coriander
300 g (10.6oz) Plain flour
50 g (1.8oz) Butter, melted
75 ml (2.6fl oz) Warm water
0.5 tsp Salt
0.5 tsp Sugar
0.5 tsp Nigella seeds

1
Method for the pastry: Add the melted butter to the flour and mix through, add salt, sugar and nigella seeds.
2
Add warm water and mix until you have a soft dough, cover with a moist cloth and chill.
3
Take the dough out 30 minutes before you're ready to make the samosas.
4
Method for the filling: Boil the potatoes in their skin for 10 minutes, remove skin and dice in to 1cm cubes.
5
Method for the filling: Take a large wok and heat the corn oil over a moderate heat, add the cumin seeds and asafoetida; allow the seeds to splutter.
6
Add the onion, green chilli and ginger and saute until the onions become translucent.
7
Add the potatoes, peas and toss with the onions.
8
Reduce the heat and sprinkle in coriander powder, chilli powder and amchoor.
9
Method for the filling: Stir and coat the potatoes evenly and continue to cook for 5 minutes.
10
Once the potato crumbles easily remove from the heat and cool.
11
Once cool, adjust the seasoning, drizzle in the lemon juice and sprinkle over with fresh coriander.
12
Method to cook:Take a golf ball size dough ball and roll into a circle about 15cm wide.
13
Cut the disc in half and make cones with each half, stuff with 1 tbsp of lamb mixture and pinch the excess dough to seal the ends using water.
14
Fry the samosa in corn or rapeseed oil, at 150/160c.
15
Move the samosa around casually to allow for even cooking until golden.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 Large potatoes, 1 1 inch piece of ginger, grated, 1 Large onion, coarsely chopped, 200 g (7.1oz) Frozen peas, and more.

Yes, Potato and pea samosa recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!