Potato & Pea Samosa Recipe – Authentic Indian Snacks

Last Updated on 4 months by Neha Deshmukh

Potato & Pea Samosa Recipe – Authentic 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? I remember my dadi (grandmother) making these for every festival, and the aroma would fill the entire house. Today, I’m sharing my version of this classic – a recipe that’s been tweaked and perfected over the years. Get ready to make some seriously delicious samosas!

Why You’ll Love This Recipe

This potato and pea samosa recipe isn’t just about recreating a beloved snack; it’s about experiencing a little piece of Indian culinary tradition. It’s surprisingly achievable at home, even if you’ve never made samosas before. Plus, the recipe is adaptable – you can adjust the spice levels to your liking, and I’ve included some fun variations to keep things interesting. Trust me, once you taste a homemade samosa, you’ll never go back to store-bought!

Ingredients

Here’s what you’ll need to create these golden delights:

• 1 large potato
• 2 onions
• 4 tbsp green peas (cooked)
• 4 tbsp peanuts (cooked)
• ?? tsp red chili powder (adjust to your spice preference!)
• ?? tsp garam masala
• 1 tsp coriander powder
• ?? tsp chaat masala
• 2 pinches turmeric
• 4 tbsp coriander leaves, chopped
• 1 tbsp ginger, finely chopped
• 1 tsp jeera or ajwain (carom seeds)
• 2 tbsp oil
• ?? cup maida/all-purpose flour (about 150-200g)
• ?? cup sooji/rava (about 50-75g)
• 2 tbsp oil/ghee
• ?? tsp salt (to taste)
• 1 pinch baking powder

Ingredient Notes

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

• Sooji/Rava: Don’t skip the sooji (semolina)! It adds a lovely texture to the pastry – a little bit of a bite that complements the flaky maida.
• Spice Blends: Spice levels are very personal in Indian cooking. Feel free to adjust the red chili powder and garam masala to your liking. Some families prefer a hotter samosa, while others like it milder.
• Jeera vs. Ajwain: Both jeera (cumin seeds) and ajwain (carom seeds) add a wonderful flavour. Ajwain has a slightly stronger, more pungent aroma and is believed to aid digestion. You can use either, or even a mix of both!
• Potatoes: I prefer using a starchy potato like Yukon Gold for the filling, as it mashes beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the maida, sooji, salt, baking powder, and oil. Gradually add water, mixing until a stiff dough forms. Knead for 5-7 minutes until smooth. Cover and let it rest for at least 30 minutes. This resting time is crucial for a flaky crust!
2. Prepare the Filling: Pressure cook the potato, peas, and peanuts until they’re soft. Once cooled, peel and roughly chop the potato.
3. Sauté the Aromatics: Heat oil in a pan over medium heat. Add the jeera or ajwain, and let it sizzle for a few seconds. Then, add the chopped ginger and onions. Sauté for about 2 minutes, until the onions are translucent.
4. Spice it Up: Add the cooked peas, peanuts, and all the spice powders (red chili, garam masala, coriander, chaat masala, and turmeric). Stir well to combine. Add about ½ cup of water and cook for another 2 minutes, allowing the flavors to meld.
5. Combine & Cook: Add the mashed potatoes and chopped coriander leaves to the pan. Cook until the stuffing is semi-dry – you don’t want it too watery!
6. Shape the Samosas: Divide the dough into 12 equal balls. Roll each ball into a thin circle (about 6 inches in diameter). Cut each circle in half.
7. Form the Cones: Take one half-circle and overlap the straight edges to form a cone. Seal the edges tightly.
8. Fill & Seal: Fill the cone with about 2 tablespoons of the potato filling. Seal the edges with a little water to prevent the filling from spilling out. Repeat with the remaining dough and filling.
9. Fry to Golden Perfection: Heat oil in a deep frying pan over medium heat. Carefully add the samosas in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy on all sides.
10. Drain & Serve: Remove the samosas from the oil and drain them on paper towels. Serve hot!

Expert Tips

• Don’t Overcrowd the Pan: Frying in batches ensures the oil temperature doesn’t drop, resulting in crispy samosas.
• Seal Properly: A well-sealed samosa is a happy samosa! No one wants a burst of hot filling.
• Oil Temperature: Medium heat is key. Too hot, and the samosas will burn on the outside before the filling is heated through. Too low, and they’ll absorb too much oil.

Variations

• Vegan Option: Simply substitute the ghee in the dough with oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for pastry. You might need to adjust the amount of water slightly.
• Spice Level Adjustments: My family loves a good kick, but feel free to reduce the red chili powder if you prefer a milder flavour.
• Festive Adaptations: During Diwali, I sometimes add a pinch of dried mango powder (amchur) to the filling for a tangy twist. For Holi, I’ve even experimented with adding a little beetroot powder for a vibrant pink hue!

Serving Suggestions

Samosas are fantastic on their own, but they’re even better with a dipping sauce! I love serving them with:

• Green Chutney: A classic pairing!
• Tomato Sauce: A childhood favourite.
• Tamarind Chutney: For a sweet and tangy flavour.
• Mint-Yogurt Raita: Cooling and refreshing.

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

• What is the best way to get crispy samosas? Ensuring the oil is at the right temperature and not overcrowding the pan are key. Also, the sooji in the dough really helps!
• Can I make the samosa stuffing ahead of time? Absolutely! You can prepare the filling a day in advance and store it in the refrigerator.
• What is the difference between Jeera and Ajwain, and can I use one instead of the other? Jeera (cumin) has a milder, earthy flavour, while ajwain (carom seeds) is more pungent and aromatic. You can definitely use one instead of the other, or a combination of both.
• How do I prevent samosas from bursting while frying? Make sure the edges are sealed tightly with water. Also, don’t fry them at too high a temperature.
• Can these samosas be baked instead of fried? Yes, you can! Brush the samosas with oil and bake at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried samosas, but still delicious!

Enjoy making these samosas, and don’t hesitate to share your creations with me! Happy cooking!