Samosa Recipe
Crispy pastry filled with spiced potatoes and peas.
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
For frying
Method
Making the Dough
- 1
Combine Dry Ingredients
In a large bowl, combine the all-purpose flour and salt.
- 2
Add Oil
Add the oil to the flour mixture and mix until it resembles coarse crumbs.
- 3
Knead the Dough
Gradually add water, kneading until the dough is smooth and pliable. Cover with a damp cloth and let it rest for 30 minutes.
Preparing the Filling
- 4
Boil the Potatoes
Boil the potatoes in salted water until tender. Drain, peel, and mash them in a large bowl.
- 5
- 6
Mix the Filling
Add the grated ginger, green chili, green peas, coriander powder, garam masala, turmeric powder, salt, lemon juice, and cilantro to the mashed potatoes. Mix well until combined.
Assembling the Samosas
- 7
Roll the Dough
Divide the dough into small balls. Roll each ball into a thin oval shape.
- 8
Form the Samosa
Cut the oval in half and form a cone with one half. Seal the edge with water. Fill the cone with the potato-pea mixture and seal the top edge by pinching it together.
Frying the Samosas
- 9
Heat Oil
In a deep frying pan, heat oil over medium heat until hot.
- 10
Fry the Samosas
Carefully add the samosas to the hot oil and fry until golden brown on all sides. Remove and drain on paper towels.