Best 2 Potato And Pea Samosas Recipes

Samosas, a beloved culinary creation from the Indian subcontinent, are a symphony of flavors encased in a crispy, golden-brown pastry. These triangular pockets of delight are filled with a delectable combination of spiced potatoes, peas, and a myriad of aromatic spices. Whether served as a savory appetizer or a hearty main course, samosas tantalize taste buds and transport you to the vibrant streets of India.

In this comprehensive guide, we present a collection of samosa recipes that cater to diverse dietary preferences and skill levels. From the classic Potato and Pea Samosas to the innovative Sweet Potato and Black Bean Samosas, each recipe is meticulously crafted to ensure perfect results. We also include a detailed Vegan Samosa recipe for those seeking a plant-based alternative, ensuring that everyone can indulge in the deliciousness of samosas.

For those with limited time or culinary experience, our Air Fryer Samosas offer a quick and convenient way to enjoy this delectable snack. Simply assemble the samosas and let your air fryer work its magic, resulting in crispy samosas without the need for deep-frying. And for those who prefer a traditional approach, our Baked Samosas recipe provides step-by-step instructions for achieving perfectly golden and flaky samosas in the oven.

No matter your dietary preferences or cooking expertise, this collection of samosa recipes will guide you in creating these delicious treats in the comfort of your own kitchen. So, gather your ingredients, embark on this culinary journey, and experience the delightful flavors of samosas made with love and expertise.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO AND PEA SAMOSAS

Potato and Pea Samosas image

Samosas are little fried Indian dough pouches filled with vegetables and/or meat. This vegetarian recipe calls for many spices. Indian and Asian specialty food stores carry most of them, but if you can't find one, season by taste as you go along. Feel free to add turmeric, mustard seeds, or dried cilantro.

Provided by lightly salted

Categories Appetizers and Snacks Pastries

Time 1h45m

Yield 8

Number Of Ingredients 23

Ingredients

4 potatoes, peeled and cut into 1-inch cubes
2 cups all-purpose flour
½ teaspoon salt
4 tablespoons vegetable oil
4 tablespoons water
5 tablespoons vegetable oil
1 ½ medium onions, finely chopped
1 bunch fresh cilantro, chopped
¾ cup green peas
3 green chilies, finely chopped
3 tablespoons water, or more as needed
1 tablespoon finely chopped ginger
2 tablespoons lemon juice
1 teaspoon ground coriander
1 teaspoon chaat masala
¾ teaspoon amchur powder
½ teaspoon ground cumin
½ teaspoon garam masala
¼ teaspoon cayenne pepper
salt to taste
¼ cup water
2 tablespoons all-purpose flour
1 cup vegetable oil for frying, or as needed

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
Sift flour and salt together in a bowl. Add 4 tablespoons oil and rub in using your fingers until the mixture resembles coarse bread crumbs. Slowly add about 4 tablespoons water and gather dough into a stiff ball. Transfer dough to a clean work surface and knead until smooth, about 10 minutes. Set aside for at least 30 minutes.
Heat 5 tablespoons oil in a large frying pan over high heat. Add onion to hot oil and stir-fry until golden, 5 to 7 minutes. Add cilantro, peas, chiles, 3 tablespoons water, and ginger. Cover and simmer over low heat until peas are cooked, about 5 minutes. Add more water if necessary to keep pan from drying out.
Add cooked potatoes, lemon juice, coriander, chaat masala, amchur, cumin, garam masala, cayenne pepper, and salt to the frying pan. Stir to mix gently, adjust seasonings if necessary, and allow filling to cool for a few minutes.
Combine 1/4 cup water and 2 tablespoons flour in a small bowl for the glue.
Knead dough and divide into 8 balls; keep covered while assembling the samosas. Roll one ball into a circle roughly 7 inches in diameter. Cut in half using a sharp knife. Roll one half-circle into a cone with a 1/4-inch wide overlapping seam, gluing the seam together with a little bit of flour-water glue. Fill cone with 2 1/2 tablespoons of filling. Close top by using more flour-water mixture and pinching to seal. Flute top using fingers or the prongs of a fork, if desired. Repeat with remaining dough and filling.
Heat 1 cup oil in a frying pan over medium-high heat. Deep-fry samosas in the hot oil until golden, 3 to 5 minutes each.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 50.6 g, Fat 18.8 g, Fiber 5 g, Protein 7.1 g, SaturatedFat 2.9 g, Sodium 216.5 mg, Sugar 2.9 g

POTATO AND PEA SAMOSAS

Potato and Pea Samosas image

Provided by Food Network

Categories appetizer

Time 1h30m

Yield 20 samosas

Number Of Ingredients 17

Ingredients

3 tablespoons vegetable oil
1/2 teaspoon mustard seeds
2 1/2 ounces chopped onion
1 teaspoon finely chopped ginger
2 1/2 ounces frozen peas
1 tablespoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon red chile powder
1/2 to 3/4 teaspoon garam masala
1 to 2 teaspoons dried mango powder*
Kosher salt
Splash water
1 pound 5 ounces potatoes, peeled, boiled until soft, and crushed into large lumps
4 tablespoons chopped fresh cilantro leaves
1 package frozen phyllo pastry dough, thawed
5 tablespoons melted butter, for brushing
2 tablespoons sesame seeds, poppy seeds or nigella, optional

Steps:

Heat the oil in a small nonstick pan. Add the mustard seeds and fry for about ten seconds, or until they begin to splutter.
Add the onion and ginger, and cook for 2 to 3 minutes over a high heat. Add the peas, and stir well. Add the coriander, cumin, chile powder, garam masala, mango powder, salt to taste, and a splash of water. Cook for 1 to 2 minutes, and then add the potatoes, and cilantro, and cook for another 2 to 3 minutes. Taste the mixture and adjust the seasoning as necessary.
Preheat the oven to 400 degrees F.
Unroll the phyllo pastry dough, cover with plastic wrap and a damp tea or kitchen towel. Peel off one sheet and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface, and brush with melted butter. Fold in one third of the pastry lengthwise towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 1-inch border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place the triangle onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.
Bake in the center of the oven for 30 to 35 minutes, or until golden and crisp, turning halfway through the cooking time.
To serve, place the samosas onto a large serving plate with a bowlful of chutney.
* Can be found in specialty Asian markets.

Tips:

For the perfect samosa pastry, use a 50:50 ratio of plain flour and semolina flour. This will give you a crispy and flaky pastry.
To make sure the samosas are cooked evenly, flip them halfway through the frying process.
If you don't have time to make the samosa pastry from scratch, you can use store-bought filo pastry instead.
For a healthier version of samosas, you can bake them in the oven instead of frying them.
Serve samosas with your favorite dipping sauce, such as tamarind chutney, green chutney, or raita.

Conclusion:

Potato and pea samosas are a delicious and versatile snack or appetizer that are perfect for any occasion. They are easy to make and can be customized to your liking. Whether you like them spicy or mild, vegetarian or non-vegetarian, there is a samosa recipe out there for everyone. So next time you are looking for a tasty treat, give potato and pea samosas a try!