⏳ Yield & Time

Yield: 10 servings

Preparation Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 lb Potatoes
• 1 cup Frozen peas
• 1 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1/4 tsp Cayenne pepper
• To taste Salt
• 10 Samosa wrappers
• For frying Vegetable oil
• 1 cup Plain yogurt
• 1/4 cup Cilantro, chopped
• 1 tbsp Lemon juice

📖 Instructions

1. 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.
2. 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.
3. 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.)
4. 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.
5. 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.
6. 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!
7. 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!
8. 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.
9. 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.
10. 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.
11. 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