Vegetarian Samosas Recipe: Crispy Potato & Pea Filling

Samosas are one of India's most beloved snacks - crispy golden triangles filled with spiced potatoes and peas that make a great appetiser or light meal. The flaky pastry wraps around a warming mixture of mashed potatoes, green peas, and aromatic spices like cumin, garam masala, and fresh coriander. Whether you choose to deep fry for maximum crispiness or bake for a healthier option, these samosas pair beautifully with mint chutney and a hot cup of chai.

Ingredients:

For the Pastry Dough:

• 2 cups (approx. 250g) plain flour, plus extra for dusting
• ½ tsp salt
• ¼ cup (60ml) vegetable oil or melted ghee
• ½ cup (125ml) cold water (approx.)

For the Potato & Pea Filling:

• 2 large potatoes (about 400g), boiled until tender, peeled, and mashed coarsely
• ½ cup frozen peas, thawed
• 1 tbsp vegetable oil
• ½ tsp cumin seeds (whole)
• ½ tsp fennel seeds (whole) - Optional, but good flavour
• Pinch of asafoetida (hing) - Optional, for digestion and flavour
• 1 small brown onion, finely chopped
• 1 green chilli, finely chopped (adjust heat)
• 1 cm fresh ginger, grated (approx. ½ tbsp)
• ½ tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp garam masala
• ½ tsp amchur (dried mango powder) - Highly recommended for tang, or use lemon juice
• Salt to taste
• Small bunch fresh coriander, finely chopped

For Frying/Baking:

• Oil for deep frying (vegetable, canola, or sunflower)
• OR 1 egg white (for baking), lightly beaten

Instructions

Part 1: Make the Pastry Dough

1. Combine dry: In a large bowl, mix flour and salt.
2. Add fat: Rub in the oil/ghee with your fingertips until mixture resembles breadcrumbs.
3. Form dough: Gradually add cold water, mixing until a firm, smooth dough forms. Knead for 5-7 minutes.
4. Rest: Cover dough with a damp cloth and let rest for 30 minutes.

Part 2: Prepare the Filling

1. Heat Oil & Spices: Heat 1 tbsp oil in a pan over medium heat. Add whole cumin seeds, fennel seeds (if using), and asafoetida (if using). Sauté 30 seconds until fragrant.
2. Cook Aromatics: Add chopped onion, green chilli, and grated ginger. Sauté for 3-5 minutes until onion is soft and translucent.
3. Add Ground Spices: Reduce heat. Add turmeric, ground coriander, garam masala, and amchur (if using). Cook for 1 minute, stirring constantly.
4. Combine Filling: Add mashed potatoes and thawed peas. Mix well to combine everything. Season with salt to taste.
5. Finish Filling: Stir in fresh chopped coriander. If not using amchur, stir in a squeeze of lemon juice now. Let filling cool completely.

Part 3: Assemble the Samosas

1. Divide dough: Divide dough into 6-8 equal portions. Roll each portion into a smooth ball.
2. Roll discs: On a lightly floured surface, roll each ball into a thin oval or circle, about 15-18cm long.
3. Cut & shape: Cut each oval/circle in half (to make two semi-circles). Take one semi-circle. Dampen the straight edge with water. Bring the two ends of the straight edge together, overlapping slightly, to form a cone shape. Press the seam firmly to seal.
4. Fill: Spoon 1-2 tablespoons of cooled filling into the cone. Don't overfill.
5. Seal: Dampen the open edge of the cone with water. Press the edges together to seal the samosa into a triangle. You can pleat the sealed edge for a decorative look and better seal. If new to folding, search for "samosa folding video" online – it's easier to see than describe!
6. Repeat: Repeat with remaining dough and filling.

Part 4: Cook the Samosas

Option 1: Deep frying (traditional & crispiest)

1. Heat oil: Heat oil in a deep pot or wok to 160°C (medium heat). The oil shouldn't be too hot, or samosas will brown too quickly without cooking through.
2. Fry samosas: Carefully place 3-4 samosas into the hot oil. Fry in batches, turning occasionally, for 8-12 minutes, or until golden brown and crispy.
3. Drain: Remove with a slotted spoon and drain on paper towels.

Option 2: Baking (healthier alternative)

1. Preheat oven: Preheat oven to 200°C (180°C fan-forced).
2. Prepare: Place samosas on a baking tray lined with baking paper. Brush lightly with beaten egg white (for shine and crispness) or a little oil.
3. Bake: Bake for 20-30 minutes, or until golden brown and crispy, flipping halfway through.

Option 3: Air frying

1. Preheat air fryer: Preheat air fryer to 180°C.
2. Prepare: Lightly spray samosas with oil.
3. Air fry: Cook in batches for 12-18 minutes, flipping halfway, until golden and crispy.

Serving Suggestions

• Mint coriander chutney: A fresh, tangy green chutney.
• Tamarind chutney: Sweet and sour brown chutney.
• Tomato sauce: Simple favourite for kids and adults.
  
• Chai tea: A great hot beverage pairing.

Enjoy your homemade Samosas!