Authentic Potato & Pea Samosa Recipe – Crispy Indian Snacks

Last Updated on 2 months by Neha Deshmukh

Authentic Potato & Pea Samosa Recipe – Crispy Indian Snacks

Hello friends! If there’s one snack that instantly transports me back to my childhood, it’s a perfectly golden, crispy samosa. The flaky pastry, the warmly spiced potato filling… honestly, is there anything better with a cup of chai? I’m so excited to share my family’s recipe with you – it’s been passed down for generations, and I promise, it’s worth the effort!

Why You’ll Love This Recipe

This samosa recipe isn’t just about a delicious snack; it’s about creating a little bit of magic in your kitchen. It’s perfect for parties, festivals, or just a cozy evening in. You’ll love how the crispy exterior gives way to a flavorful, comforting filling. Plus, making them is a fun activity to do with family!

Ingredients

Here’s what you’ll need to create these little pockets of joy:

• 1 cup maida (all-purpose flour) – about 120g
• 1 tsp rava/semolina – about 5g
• As required ice cold water – approximately 1/2 cup (120ml)
• As needed salt
• 1 pinch baking soda
• 1/2 tsp jeera (cumin seeds)
• 4 potatoes (boiled and mashed) – about 500g
• 1/2 cup green peas (cooked) – about 120g
• 2 big onions (finely chopped)
• 1 tsp ginger & garlic paste
• 1 tsp red chili powder
• 1.5 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala powder
• A few coriander leaves (chopped)
• A few drops lemon juice
• 2 tbsp oil – about 30ml

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Rava/Semolina: Don’t skip the semolina! It adds a lovely texture to the pastry, making it extra flaky and crisp. It’s a little trick my grandmother taught me.
• Garam Masala: Garam masala blends vary regionally in India. Feel free to use your favorite brand or even make your own! The flavor profile will subtly change, making each batch unique.
• Ice-Cold Water: This is crucial for the dough. Ice-cold water prevents gluten development, resulting in a tender, flaky crust. Trust me on this one!
• Potatoes: I prefer using starchy potatoes like Yukon Gold for the filling, as they mash beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the maida, rava, salt, baking soda, and jeera. Gradually add ice-cold water, a little at a time, and knead into a stiff dough. It should be firm, not sticky. Cover with a damp cloth and let it rest for 20 minutes. This resting period is important – it allows the gluten to relax.
2. Prepare the Stuffing: While the dough rests, heat oil in a pan. Add the chopped onions and ginger-garlic paste. Sauté until the onions turn translucent and the raw aroma disappears.
3. Spice it Up: Add the red chili powder, coriander powder, turmeric powder, and garam masala. Stir well to toast the spices for about 30 seconds – this releases their flavors. Be careful not to burn them!
4. Combine the Filling: Mix in the mashed potatoes and cooked green peas. Add salt to taste and a splash of water if needed to bind everything together. Cook until the mixture forms a cohesive stuffing.
5. Finishing Touches: Stir in the lemon juice and chopped coriander leaves. Let the stuffing cool completely before filling the samosas.
6. Shape the Samosas: Divide the dough into small, equal-sized balls. Roll each ball into a thin oval, cut it in half, and shape it into a cone.
7. Fill & Seal: Fill each cone with a spoonful of the potato-pea mixture. Moisten the edges with water and seal them tightly to form a triangle. This part takes a little practice, but you’ll get the hang of it!
8. Fry to Perfection: Heat oil in a pan over medium heat. Carefully add the samosas and deep-fry until they are golden brown and crisp.
9. Drain & Serve: Drain the samosas on paper towels to remove excess oil. Serve hot with your favorite chutney or tomato ketchup!

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• Make sure the oil is hot enough before adding the samosas. If it’s not, they’ll absorb too much oil and become soggy.
• For a more even golden color, rotate the samosas while frying.

Variations

I love experimenting with this recipe! Here are a few ideas:

• Vegan Samosa Adaptation: Simply ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Samosa Adaptation: Use a gluten-free flour blend (like rice flour and potato starch) instead of maida. You might need to adjust the amount of water.
• Spice Level Adjustments: For a milder flavor, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper! My friend, Priya, loves adding a finely chopped green chili to the filling.
• Festival Adaptations: During Diwali, I often add a sprinkle of chopped nuts (cashews or almonds) to the filling for extra richness.

Serving Suggestions

Samosas are fantastic on their own, but they’re even better with accompaniments! Try serving them with:

• Mint-coriander chutney
• Tamarind chutney
• Tomato ketchup
• A cup of hot chai

Storage Instructions

Leftover samosas can be stored in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven or air fryer for a few minutes to restore their crispness.

FAQs

Let’s answer some common questions:

What is the secret to perfectly crispy samosas?

The secret lies in the rava in the dough, the ice-cold water, and frying them at the right temperature!

Can I make the samosa dough ahead of time?

Yes, you can! Prepare the dough and store it in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.

What can I substitute for green peas in the filling?

You can use other vegetables like carrots, cauliflower, or beans.

How do I prevent the samosas from bursting while frying?

Make sure the samosas are sealed tightly and that the oil isn’t too hot.

Can these samosas be baked instead of fried?

Yes, you can! Brush the samosas with oil and bake at 180°C (350°F) for 20-25 minutes, or until golden brown. They won’t be quite as crispy as fried samosas, but still delicious!

Enjoy making these samosas – I hope they bring as much joy to your table as they do to mine! Let me know how they turn out in the comments below. Happy cooking!