The moment I set these delectable Potato and Pea Samosas on the dinner table, I knew I had a winning dish. The crispy, golden pastry encasing a spicy, flavorful filling captured the hearts of everyone in my family. The aroma alone was enough to make our mouths water, and the taste did not disappoint. These samosas were a hit, with the perfect balance of spices and a satisfying crunch in every bite. Even the pickiest eaters were eager to have seconds, and the compliments kept coming. This recipe has quickly become a family favorite, and I’m thrilled to share it with you.

Ingredients

The beauty of this Potato and Pea Samosas recipe lies in its simplicity and the ease of sourcing the ingredients. You will need:

• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2-3 green chilies, finely chopped
• 2 large potatoes, boiled and mashed
• 1 cup green peas, boiled
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 1 pack of samosa pastry sheets
• Vegetable oil for frying

Instructions

Let’s dive into the process of creating these delightful samosas. Follow these steps for a successful outcome:

1. Heat the tablespoon of vegetable oil in a pan over medium heat. Add the cumin seeds and mustard seeds, allowing them to sizzle and release their aroma.
2. Add the finely chopped onion to the pan, sautéing until it becomes translucent. Stir in the minced garlic, grated ginger, and chopped green chilies, cooking for another minute.
3. Introduce the boiled and mashed potatoes, along with the boiled peas. Sprinkle in the turmeric powder, garam masala, and salt. Mix everything thoroughly, ensuring the spices are evenly distributed. Cook for an additional 2-3 minutes to meld the flavors together.
4. Remove the mixture from heat and let it cool slightly. Meanwhile, take the samosa pastry sheets, and if they are not pre-cut, cut them into strips of approximately 3 inches wide.
5. Place a small amount of the potato and pea filling at the end of each strip. Fold the pastry over the filling to create a triangle shape, continuing to fold until you reach the end of the strip. Seal the edge with a dab of water.
6. In a deep frying pan, heat the vegetable oil over medium-high heat. Once hot, carefully fry the samosas in batches until they turn golden brown and crispy, about 3-4 minutes per side.
7. Remove the samosas from the oil and drain them on paper towels to remove excess oil.

Nutrition Facts

These samosas are not only delicious but also provide a hearty snack. This recipe yields approximately 12 samosas, with each serving containing around 150 calories. Keep in mind that nutritional values can vary based on specific brands and ingredients used.

Preparation Time

From start to finish, preparing these samosas will take about 1 hour. This includes the time needed for boiling the potatoes, assembling the samosas, and frying them to perfection. While it may seem like a lengthy process, the end result is well worth the effort.

How to Serve

These samosas are versatile and can be served in various ways:

• As an appetizer at parties or gatherings.
• Accompanied by mint chutney or tamarind sauce for dipping.
• Paired with a light salad for a balanced meal.
• As a snack during teatime or picnics.
• Alongside other Indian dishes for a themed dinner.

Additional Tips

To ensure your samosas turn out perfectly, consider these tips:

1. Use fresh ingredients: Fresh ginger, garlic, and chilies enhance the flavor significantly.
2. Seal properly: Ensuring the edges are well sealed prevents the filling from spilling out during frying.
3. Oil temperature: Keep the oil at a consistent temperature to ensure even cooking and a crunchy exterior.
4. Do not overfill: Overfilling can cause the samosas to burst open while frying.
5. Experiment with spices: Feel free to adjust the spices to your preference for a personalized touch.

FAQ Section

Here are some common questions about making Potato and Pea Samosas:

1. Can I bake the samosas instead of frying? Yes, you can bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through for even browning.
2. Can I freeze the samosas? Absolutely! Freeze them before frying, and when ready to eat, fry them directly from the freezer without thawing.
3. What can I use instead of samosa pastry sheets? You can use phyllo dough or spring roll wrappers as an alternative.
4. How long do leftovers last? Leftover samosas can be stored in the refrigerator for up to 3 days. Reheat them in an oven for best results.
5. Can I make the filling in advance? Yes, you can prepare the filling a day in advance and store it in the refrigerator until you’re ready to assemble the samosas.