⏳ Yield & Time

Yield: 8 servings

Preparation Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

🍽 Ingredients

• 2 tbsp Vegetable Oil
• 1 medium Onion
• 2 medium Potatoes
• 1 cup Green Peas
• 1-2 Green Chilies
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp Garam Masala
• to taste Salt
• 10-12 Samosa Wrappers

📖 Instructions

1. First, prepare the vegetable filling. Finely chop 1 medium onion, 2 medium potatoes (peeled and diced), 1 cup of green peas, and 1-2 green chilies (finely chopped—adjust to your spice preference!).
2. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent, about 3-5 minutes. Don't burn them!
3. Next, add the diced potatoes and green peas to the skillet. Stir well to combine and cook until the potatoes are tender, about 10-15 minutes. Stir occasionally to prevent sticking.
4. Once the potatoes are tender, mash them slightly with a potato masher or fork. This helps create a thicker, more cohesive filling.
5. Stir in the chopped green chilies (or adjust your spice here!), 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, 1/4 teaspoon of garam masala, and salt to taste. Cook for another 2-3 minutes, allowing the spices to bloom and meld with the flavors.
6. Remove the pan from the heat and set the filling aside to cool completely. This is really important for easier assembly!
7. Now, let's assemble the samosas! Carefully unfold store-bought samosa wrappers (or your homemade ones!). Make sure to work on a clean, flat surface.
8. Place a spoonful of the cooled vegetable filling towards one corner of each samosa wrapper. Don't overfill them—you want them to seal properly.
9. Fold the wrapper in half, creating a cone shape, and press the edges firmly to seal. Use water to help seal any tricky areas; it acts like glue!
10. For the final step, carefully crimp the edges of the samosa to create a neat and secure seal. You can use a fork to crimp the edges if you are feeling fancy.
11. Heat about 1 inch of oil in a deep pan or kadai over medium-high heat. The oil should be hot enough that a small piece of dough dropped in sizzles immediately, but not too hot that it burns right away—this is a delicate balance.
12. Carefully place a few samosas into the hot oil, ensuring not to overcrowd the pan. Fry in batches until they are golden brown and crispy on all sides, about 3-4 minutes per side. Use tongs to gently turn them.
13. Remove the fried samosas from the oil and place them on a plate lined with paper towels to absorb excess oil. Mmm, delicious!
14. Serve the samosas hot with your favorite chutney or sauce, such as tamarind chutney or mint-coriander chutney. Enjoy!

📝 Notes

• Make sure the vegetable filling is completely cool before assembling the samosas. Hot filling can make the pastry soggy.
• If using frozen peas, thaw them completely before adding them to the skillet.
• Adjust the amount of green chilies to control the spice level. Start with one and add more to taste if you want extra heat!.
• For extra flavor, add a pinch of ginger and garlic paste to the vegetable filling.
• Serve immediately after frying for best results—they are best when hot and crispy!