Traditional Potato and Pea Samosas

0 0
Traditional Potato and Pea Samosas

Share it on your social network:

Or you can just copy and share this url


Samosa Dough:
2 cups Italian '00' flour
1 teaspoon whole ajwain (bishop's weed, or carom seeds) whole ajwain or carom seeds)
1/4 teaspoon Baking Powder
1 1/2 teaspoons Salt
4 tablespoons unscented oil (vegetable/ canola/ sunflower/ grapeseed)
warm water as required
Samosa Filling:
2 - 3 tablespoons unscented oil (vegetable, canola, sunflower or grapeseed)
1/2 teaspoon cumin seeds
1 medium onion diced finely
1 inch piece Ginger chopped finely
1 - 2 green birds eye chillies chopped finely
1 teaspoon turmeric
1 - 2 teaspoons ground cumin
1/2 teaspoon amchur (dried mango powder)
1/2 teaspoon garam masala
2 large potatoes chopped
1 - 2 cups Water
1/2 cup fresh peas or frozen peas
half a lemon Lemon Juice
to taste Salt
Large handful cilantro chopped
  • Medium


  • Samosa Dough:

  • Samosa Filling:



How to Make the Samosa Dough:

  1. Sift the flour, ajwain seeds, baking powder, and salt into a large bowl, and make a well in the center.
  2. Rub the oil into the flour, until the mixture resembles coarse breadcrumbs.
  3. Add the warm water, a little at a time, and knead into the flour adding more water as required to make a soft, pliable dough. Knead the dough for 4-5 minutes, until smooth.
  4. Cover the dough with plastic wrap or cling film and leave to rest for at least half hour or overnight in the fridge.
  5. Bring the dough back to room temperature before making the samosa shells.

How to Make the Samosa Filling:

  1. Heat the oil in a sauté pan, then add the cumin seeds. When the seeds being to sizzle, add the onion and fry for 5 – 7 minutes, until the onion is soft but not colored.
  2. Add the ginger, chilies, turmeric, ground cumin, amchur, and garam masala. Fry together for a couple minutes, then add the potatoes.
  3. Sauté the potatoes in the onion and spice mixture for about 5-7 minutes, until they begin to fray around the edges. Add enough water to cover the potatoes, then simmer for about 15-25 minutes, until the potatoes are very tender.
  4. Add the peas and cook for a few minutes. Season to taste with salt and lemon juice.
  5. Take off the heat and mash roughly. Stir in the cilantro. Let the filling cool completely before stuffing the samosas.

Assembling the Samosas:

  1. Carefully cut the dough into 6 equal pieces. Take one piece (keep the rest covered with plastic wrap) and gently shape it into a ball.
  2. Dust your counter with a little flour, then using a rolling pin, roll out the dough into a very thin, translucent oval shape.
  3. Cut the oval in half width ways.
  4. Make a cone shape along the straight side of the oval, pinching the edges together with a little water to help seal the sides.
  5. Take a lemon-sized ball of potato stuffing and place into the cone.
  6. Gently fold over the rounded side of the cone, using it almost like a flap, and making it into a triangle.
  7. Seal all edges well, using a little water, then using the tines of a fork, press a decorative pattern into the edge.
  8. Pinch the top and side edges of the triangle into a ‘mohawk’.
  9. Deep fry in canola oil.

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Shorbat Adas
Shorbat Adas (Arabic Red Lentil Soup)
Akuri on Toast (Parsi-style Scrambled Egg)
Shorbat Adas
Shorbat Adas (Arabic Red Lentil Soup)
Akuri on Toast (Parsi-style Scrambled Egg)