There’s something universally appealing about the crispy, flavorful allure of a samosa. The moment you bite into that golden-brown pastry shell and savor the spiced filling, you’re transported to a culinary paradise. Recently, I had the chance to try a delightful recipe for Potato and Pea Samosas that truly captured the essence of this beloved dish. My family, known for their discerning taste, was absolutely smitten by these homemade samosas. The harmonious blend of textures, the warmth of the spices, and the fresh, vibrant taste of peas combined perfectly to create a memorable dining experience. The recipe wasn’t just a hit; it was a sensation that left everyone asking for more.

Ingredients

The magic of this Potato and Pea Samosa recipe lies in the simplicity of its ingredients, each playing a crucial role in delivering a burst of flavor. Here’s what you’ll need:

For the filling:

• 2 large potatoes, boiled and mashed
• 1 cup fresh or frozen peas
• 1 medium onion, finely chopped
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon lemon juice
• Fresh cilantro, chopped (optional)

For the dough:

• 2 cups all-purpose flour
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• Water, as needed

Instructions

Creating these samosas is a rewarding experience that involves several steps but results in a delectable treat worth every minute spent in the kitchen. Follow these detailed instructions to achieve samosa perfection:

1. Prepare the dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and mix until the mixture resembles breadcrumbs. Gradually add water, a little at a time, and knead to form a smooth, non-sticky dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.
2. Make the filling: Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and allow them to sizzle for a few seconds. Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute.
3. Mix in the turmeric powder, coriander powder, and garam masala. Add the boiled and mashed potatoes, peas, and salt. Cook for about 5-7 minutes, ensuring the spices are well blended with the vegetables. Finish with a splash of lemon juice and a sprinkle of fresh cilantro, if using. Allow the mixture to cool.
4. Shape the samosas: Divide the dough into small balls. Roll each ball into a thin oval shape. Cut the oval in half to form two semi-circles. Take one semi-circle and fold it into a cone shape, sealing the edge with a bit of water. Fill the cone with the potato and pea mixture, then seal the top edge to enclose the filling.
5. Fry the samosas: Heat oil in a deep pan or fryer to 350°F (175°C). Carefully slide in the samosas, frying them in batches to avoid overcrowding. Fry until golden brown and crisp, about 5-7 minutes. Remove and drain on paper towels.

Nutrition Facts

This recipe makes approximately 12 samosas, with each serving containing around 150 calories. The samosas are a moderate indulgence, offering a balance of carbohydrates, fats, and proteins, making them a satisfying snack or appetizer.

Preparation Time

The total preparation and cooking time for the Potato and Pea Samosas is approximately 1 hour and 30 minutes. This includes the time needed to prepare the dough, make the filling, shape the samosas, and fry them to perfection. While it might seem like a lengthy process, the end result is well worth the effort, especially when you see the smiles on your loved ones’ faces as they enjoy the fruits of your labor.

How to Serve

Potato and Pea Samosas can be served in a variety of ways to enhance their deliciousness:

• Serve with a side of mint chutney or tamarind sauce for a tangy contrast.
• Pair with a refreshing cucumber raita to balance the spicy filling.
• Offer alongside a salad of fresh greens and tomatoes for a light meal.
• Include as part of a larger Indian-themed meal with curries and naan.
• Enjoy as a standalone snack with a cup of spiced chai or black tea.

Additional Tips

To ensure your Potato and Pea Samosas are a smashing success, consider these handy tips:

1. For a healthier version, try baking the samosas instead of frying. Preheat the oven to 375°F (190°C) and bake until golden brown, about 25-30 minutes.
2. Experiment with the filling by adding different vegetables or proteins like paneer or minced meat for variety.
3. To save time, prepare the filling a day in advance and store it in the refrigerator.
4. If the dough feels too sticky, add a little more flour while kneading until it reaches the right consistency.
5. Ensure the oil is hot enough before frying by testing with a small piece of dough. It should sizzle and rise to the surface immediately.

FAQ Section

Q1: Can I use whole wheat flour instead of all-purpose flour for the dough?

A1: Yes, you can substitute whole wheat flour for a healthier version. Keep in mind that the texture will be slightly denser, but it will still taste delicious.

Q2: How do I store leftover samosas?

A2: Store leftover samosas in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer to maintain their crispiness.

Q3: Can I freeze samosas and cook them later?

A3: Absolutely! Freeze the shaped, uncooked samosas on a baking sheet, then transfer them to a freezer-safe bag. When ready to cook, fry them directly from frozen, adding an extra minute or two to the cooking time.

Q4: What can I use instead of peas in the filling?

A4: You can substitute peas with corn, chopped spinach, or even finely diced carrots for a different flavor profile while maintaining the samosa’s delightful texture.

Q5: How can I make the samosas less spicy for children?

A5: To make the samosas milder, reduce the amount of garam masala and avoid adding any chili peppers or spice powders. You can always serve a spicy dipping sauce on the side for those who prefer a kick.