Aloo SamosaPotato and Pea Samosas
Crisp fried pastries filled with a dry, warmly spiced potato and pea mixture brightened with herbs and lemon. The flaky shell and savory filling make them a classic snack for tea or gatherings.
Prep
55m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 350gAll-Purpose Flour
- 4gSalt
- 30mlVegetable Oil
- 220mlWater
Filling
- 500gPotato (boiled and roughly mashed)
- 120gGreen Peas
- 120gOnion (finely chopped)
- 10gGarlic (crushed)
- 10gFresh Ginger (crushed)
- 4gCumin Seeds
- 5gCoriander Powder
- 4gChili Powder
- 3gTurmeric Powder
- 4gGaram Masala
- 6gSalt
- 15gFresh Coriander (roughly chopped)
- 15mlLemon Juice
- 20mlVegetable Oil
Frying
- 500mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour with the salt. Rub in the vegetable oil until the mixture looks sandy, then add the water and knead into a firm dough. Cover and let it rest.
- 02
Heat the vegetable oil in a pan over medium heat. Add the onion and cook until softened.
- 03
Stir in the garlic, fresh ginger, and cumin seeds and cook until fragrant.
- 04
Add the potato, green peas, coriander powder, chili powder, turmeric powder, garam masala, and salt. Cook until the mixture is dry and well combined, then stir in the fresh coriander and lemon juice. Let it cool.
- 05
Divide the dough into portions and roll each into a thin oval. Cut each oval in half, shape each half into a cone, and fill with the potato mixture.
- 06
Seal the edges firmly with damp fingertips so the filling cannot escape.
- 07
Heat the vegetable oil to 170°C (340°F) and fry the samosas in batches until crisp and evenly golden.
- 08
Drain briefly and serve hot.
Ratings & Reviews
Log in to rate and review this recipe.