Samosas Recipe
Crispy pastries 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
Dough Preparation
- 1
Mixing Ingredients
In a large mixing bowl, combine all-purpose flour, caraway seeds, and salt. Mix well.
- 2
Incorporating Oil
Add oil to the flour mixture and rub between your palms until it resembles breadcrumbs.
- 3
Kneading Dough
Gradually add water, kneading to form a smooth and firm dough. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 4
- 5
Combining Ingredients
Add boiled and mashed potatoes, boiled peas, garam masala, chopped cilantro, green chili, and salt to the pan. Mix thoroughly and cook for 5-7 minutes. Remove from heat and let cool.
Assembling Samosas
- 6
Rolling Dough
Divide the rested dough into equal portions. Roll each portion into a ball and then flatten into a circle about 6 inches in diameter.
- 7
Forming Samosa Shape
Cut the circle in half to make two semi-circles. Take one semi-circle, form a cone by folding it and sealing the edge with a little water. Fill with the potato-pea mixture and seal the open edge.
Frying Samosas
- 8
Heating Oil
In a deep frying pan, heat 4 cups of oil over medium heat.
- 9
Frying
Carefully drop the prepared samosas into the hot oil and fry until golden brown, about 5-7 minutes. Remove and drain on paper towels.