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.
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.
Dough
Filling
Frying
Method
Dough Preparation
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour, caraway seeds, and salt. Mix well.
- 2
Add Oil
Add vegetable oil to the flour mixture and rub it between your fingers until it resembles coarse crumbs.
- 3
Knead the Dough
Gradually add water, a little at a time, and knead the mixture into a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 4
- 5
Mix Ingredients
In a mixing bowl, combine the mashed potatoes, boiled peas, sautéed onions, green chili, garam masala, cumin powder, coriander powder, salt, chopped coriander leaves, and lemon juice. Mix well.
Assembly and Frying
- 6
Roll out the Dough
Divide the rested dough into equal portions. Roll each portion into a thin oval or circle.
- 7
Shape the Samosas
Cut the rolled dough in half. Take one half, form a cone shape, and seal the edge with a little water. Fill the cone with the potato filling and seal the open edge by pressing it firmly.
- 8
Heat Oil for Frying
In a deep pan, heat the vegetable oil over medium heat until hot.
- 9
Fry the Samosas
Carefully add the samosas to the hot oil and fry until they are golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
