This recipe for making samosas with potatoes & peas is an all-season favourite street food in India. Samosa is found at all sorts of parties: tea parties, birthday celebrations, weddings, anniversary parties, reunions, office parties, streets stalls and restaurants. However, samosa is not made at home very often in India as every corner halwai, professional sweet makers, shop makes samosas.
However, this recipe for making samosas will have your friends and families begging you for this recipe as it leaves any halwai-made samosa in the dirt!
Give it a try and I promise you won’t be disappointed!
- 1/2 kg potatoes used for boiling
- 1/2 cup peas fresh or frozen
- 3-4 green chillies
- 1/2 tbsp coriander powder
- 1/2 tsp red chilli powder
- 1 tsp mango powder
- 1/2 tsp cumin seeds roasted
- Handful coriander leaves roughly chopped
- 1 tbsp oil mustard oil, smoked
- Salt to taste
- 2 cups plain flour all purpose flour (in USA) or maida (in India)
- 4 tbsp mustard oil smoked
- 1 tsp kalonji
- Salt to taste
- Oil for frying preferably smoked mustard oil
Making Dough for Samosa Pastry
- Mix in the flour, kalonji seeds and salt. Knead the dough well until it starts to stick together.
- Take little more than 1/2 cup water at room temperature and slowly start adding it to the flour. Continue kneading the flour as you add water.
- Knead the flour until it is soft and can be easily rolled.
- Cover the dough and set it aside for half hour.
Making the Samosa Filling
- Boil the potatoes in plenty of water until they are soft. I normally boil the potatoes in a pressure cooker. For medium size potatoes, I normally do three whistles (pressures) in a pressure cooker on high heat but you can cook the potatoes in any way you normally do.
- Once the potatoes have cooled down, peel the potatoes and cut them into small cubes.
- Add 1 tbsp oil in a pan. Set the pan on heat and once the oil is hot, add the roasted cumin seeds.
- Immediately afterwards, add the peas and green chillies to the pan and cook for 2-3 minutes while stirring the peas.
- Add the cubed potatoes to the pan. Add salt, red chilli powder, mango powder and coriander powder.
- Mix everything together and cook the potatoes for few minutes. Mix in the coriander leaves and take the pan off the heat. Set the potato mix aside.
- Make a ball of about 2-2.5 inch in diameter from the dough.
- Roll it out the dough ball into a thin disc about 10-12 inches in diameter.
- Cut the disc in half and use each half to make a triangular pocket as shown in the picture.
- Add about 2-3 tbsp of filling in each triangular pocket and make sure to seal the edges by pressing them together.
- You can make all the samosas before you start frying. But if you feel comfortable rolling and filling the samosas at the same time as frying, you can do that too.
- The trick to making crispy samosas is to start by frying them in the room-temperature oil and heating the oil.
- Add oil to the wok and put 2-3 samosas or more in the wok depending on the size of the wok. Make sure that the samosas are completely submerged in the oil
- Set the wok on high heat and the samosas will slowly start to brown. Once they are browned on one side, turn them around. You want to make sure that they are golden brown on both sides.
- Once they are browned on both sides, remove the samosas from the oil and set them on the paper towel so that the excess oil is soaked by the paper towel.
- Before making each batch of samosas, you have to cool the oil down to the room temperature.
- Serve the samosas with imli (tamarind chutney) or you can make a samosa chaat