Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Punjabi Samosa
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Samosa Filling
Method
Samosa Preparation
Prepare the Filling
In a mixing bowl, combine the mashed potatoes, boiled green peas, cumin seeds, coriander powder, garam masala, green chilies, grated ginger, salt, chopped cilantro, and lemon juice. Mix well and adjust the seasoning to taste. Set aside.
Prepare the Dough
In another bowl, mix all-purpose flour with a pinch of salt and enough water to form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
Shape the Samosas
Divide the dough into equal portions and roll each portion into a ball. Roll out each ball into a thin oval shape. Cut the oval in half to form two semi-circles. Take one semi-circle, form a cone by folding it, and seal the edge with water. Fill the cone with the prepared filling and seal the open edge by pinching it tightly.
Fry the Samosas
Heat oil in a deep frying pan over medium heat. Once hot, carefully drop the filled samosas into the oil and fry until golden brown and crispy on all sides. Remove and drain on paper towels.
