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Crispy Potato and Spiced Green Pea Samosas with Chutney Recipe

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4.3 from 4 reviews

This classic samosa recipe features a crispy, flaky pastry filled with a spiced mixture of potatoes, peas, and aromatic Indian spices. Perfectly fried to a golden crisp, these samosas make a delightful appetizer or snack, served best with tangy mango chutney or tamarind sauce.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 samosas

Ingredients

Dough

  • 2 cups all purpose flour
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • ¼ cup ghee (clarified butter)
  • 8-12 tablespoons cold water

Filling

  • 1 lb russet potatoes
  • 1 tablespoon ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon fennel seeds
  • 1 tablespoon ginger, minced
  • 1 green chili, diced
  • 1 cup green peas
  • 1 teaspoon lemon juice
  • 1 teaspoon fennel powder
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 tablespoon cilantro, minced
  • salt to taste

For Frying

  • oil for frying

Instructions

  1. Make the Dough: In a bowl, whisk together 2 cups of all purpose flour, 1 teaspoon thyme, and 1 teaspoon salt. Add ¼ cup ghee and mix well with your fingers until the mixture looks shaggy and holds shape when pressed.
  2. Knead Dough: Gradually add 8-12 tablespoons of cold water, one tablespoon at a time, kneading as you go until the dough is fairly stiff and doesn’t stick to your hands.
  3. Rest Dough: Cover the dough with a cloth or plastic wrap and let it rest for 30 minutes to relax the gluten, making it easier to roll out.
  4. Prepare Potatoes: Peel the russet potatoes and cut into 2-inch chunks. Boil until fork-tender but not mushy, then drain and roughly crumble or chop them. Set aside.
  5. Cook Spices: Heat 1 tablespoon ghee in a medium pan over medium-high heat. Add cumin seeds, coriander seeds, and fennel seeds and sauté until fragrant and sizzling.
  6. Sauté Aromatics: Add minced ginger, diced green chili, and green peas to the pan. Sauté for about 2 minutes until peas are tender and spices are well incorporated.
  7. Add Spices and Potatoes: Stir in lemon juice, fennel powder, turmeric, garam masala, cilantro, salt to taste, and the crumbled potatoes. Mix well and cook for another 2 minutes. Remove from heat and let the filling cool to near room temperature.
  8. Divide and Rest Dough: Divide the rested dough into six equal portions, form into balls, cover and let rest again for 10 minutes to further relax.
  9. Roll Out Dough: Roll each dough ball into a flat disk about 7 inches across, using parchment paper to press evenly and prevent sticking. Cover the rolled dough to avoid drying.
  10. Form Cones: Cut each round disk in half. Moisten the flat edge of one half and press the ends together to form a cone shape.
  11. Fill Cones: Spoon about two tablespoons of the prepared filling into the cone and gently pack it inside. Wet the open edge and pinch together to seal the samosa tightly.
  12. Repeat: Repeat with the remaining dough halves and filling to make 12 samosas.
  13. Heat Oil: Pour about 2 inches of oil into a large, heavy-bottomed pan and heat over medium heat. Test readiness by dropping a toothpick or wooden skewer into the oil; it should sizzle.
  14. Fry Samosas: Carefully add samosas in batches without crowding, frying about 1 minute per side until golden and crispy, avoiding dark brown spots.
  15. Drain: Remove fried samosas with a slotted spoon and place on paper towel-lined plates to absorb excess oil.
  16. Serve: Serve the samosas hot with mango chutney or tamarind sauce for dipping.

Notes

  • Ensure the dough is stiff enough so the samosas do not absorb too much oil during frying.
  • Potatoes should be boiled just until tender, not mushy, to retain some texture in the filling.
  • You can adjust the spiciness by varying the amount of green chili used.
  • Resting the dough before rolling helps with easier shaping and prevents shrinking.
  • Fry samosas in batches to avoid crowding, which can lower the oil temperature and result in soggy samosas.
  • Use fresh ghee or clarified butter for a richer flavor in both dough and filling.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Indian

Find it online: https://iamstarved.com/crispy-potato-and-spiced-green-pea-samosas-with-chutney-recipe/