These spicy potato and pea samosas are a delightful explosion of flavors and textures! The crispy, golden-brown pastry encases a flavorful mixture of spiced potatoes and peas, creating a truly satisfying snack or appetizer. I first encountered samosas while traveling in India; I quickly realized these savory little pockets of goodness are more than just snacks – they're a culinary adventure.
The recipe is surprisingly easy to follow, even for beginners. Each step is meticulously detailed so that you can confidently create these treats in your own kitchen. The accompanying yogurt dip adds a refreshing coolness that perfectly balances the spice of the samosas. So grab your aprons, folks, and let’s get cooking!
Required Equipments
- Large mixing bowls
- Potato masher or ricer
- Large frying pan
- Rolling pin
- Small bowl
- Whisk
- Baking sheet
- Oven
- Measuring cups and spoons
- Knife
- Cutting board
Spicy Potato and Peas Samosas with a Yogurt Dip
Crispy, spiced potato and pea samosas, served with a cool, creamy yogurt dip – a flavor explosion in every bite!
⏳ Yield & Time
Yield: 10 servings
Preparation Time: 30 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first: Prep your potatoes! Peel and boil about 1 lb of potatoes until they're nice and tender. Don't overcook them, though – you want them soft enough to mash easily but still holding their shape somewhat.
- While the potatoes are cooking, let's get those peas ready. If you're using frozen peas, simply thaw them; if fresh, give them a quick blanch in boiling water for a minute or two.
- Once the potatoes are cooked, mash them well, making sure there are no big chunks. You can use a potato masher or a ricer; whichever you prefer. (I'm a ricer person, myself, but to each their own.)
- Now, let's assemble the filling! In a large bowl, combine the mashed potatoes, peas, and your spices. I usually add about 1 teaspoon of ground cumin, 1/2 teaspoon of coriander, a good pinch of cayenne pepper (or more, if you like things REALLY spicy!), and salt to taste. Mix everything together thoroughly.
- Next up: the wrappers! Gently unfold your samosa wrappers and lay them flat. Spoon about 2 tablespoons of the potato and pea mixture into the center of each wrapper.
- Fold the wrapper to form a cone shape. Start by folding one corner over the filling, then wrap the sides inwards, sealing the edges with a little water (or an egg wash for extra crispiness). You'll get the hang of it after the first couple!
- Heat up your oil! You'll need about 1 inch of vegetable oil in a large, deep pan. Heat it over medium-high heat until it shimmers. Careful not to burn yourself on this part!
- Gently lower the samosas into the hot oil, a few at a time, to avoid overcrowding the pan. Fry them until they turn a beautiful golden brown and are crispy all over. This should take about 5-7 minutes, but keep an eye on them, as cooking times may vary.
- Once they're golden and crispy, remove the samosas with a slotted spoon and place them on a plate lined with paper towels to drain the excess oil.
- While the samosas are cooling slightly, let's whip up that amazing yogurt dip! In a small bowl, combine 1 cup of plain yogurt, 1/4 cup of chopped cilantro, 1/4 teaspoon of cumin, and a squeeze of lemon juice. Whisk it all together until smooth and creamy.
- Serve immediately! Arrange your freshly fried samosas on a plate, and serve them hot with the cool, refreshing yogurt dip. Enjoy your delicious, homemade samosas! (Maybe try not to eat them all at once...)
📝 Notes
- Adjust the amount of cayenne pepper to your spice preference. For extra crispy samosas, use a mix of all-purpose and pastry flour for the dough (if making your own wrappers). You can also add other spices, such as garam masala or turmeric, to the filling. If you don't have fresh cilantro, you can substitute with 1 teaspoon of dried cilantro flakes. For a richer yogurt dip, use Greek yogurt
🍎 Nutrition
Calories: 300 kcal
Protein: 7g
Fat: 15g
Carbohydrates: 40g
Fiber: 5g
Calcium: 20 mg
