Pea & Potato Samosas

Preparation info

  • Difficulty


  • Makes:


    Small Samosas

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Samosas are sold kerbside in most of India’s regions, stuffed with spiced potatoes or minced lamb. Making your own dough gives them an ultracrisp pastry but you can use 20 small spring roll wrappers if you find making your own pastry a bridge too far. It’s really worth doing and if you have a food processor it’s no more difficult than making shortcrust (pie) pastry.

Preparation: 1 Hour, Plus 20 Minutes Standing
Cooking: 55 Minutes


  • 250 g (9 oz/1⅔ cups) plain (all-purpose) flour
  • ½ teaspoon baking powder
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 625 ml (21½ fl oz/ cups) vegetable or peanut (groundnut) oil, for frying


  • 200 g (7 oz) floury potato
  • tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 3 teaspoons finely grated ginger
  • 1 thumb-size green chilli, seeded and finely chopped
  • 1 teaspoon curry powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon amchoor powder (optional)
  • 150 g ( oz) fresh or frozen peas
  • small handful of coriander (cilantro) leaves, chopped


To make the filling, cook the potato in lightly salted boiling water until knife tender. Drain, then peel and cut into small pieces and mash slightly.

Heat the oil in a frying pan over low to medium heat. Add the onion, garlic, ginger and chilli, season with salt and pepper and cook for 7-8 minutes until soft. Add the spices and stir for 2-3 minutes until fragrant. Add the potato, peas and coriander and toss to combine well. Remove from the heat, transfer to a bowl and stand until cool.

Meanwhile, put the flour, baking powder, vegetable oil and salt in a food processor and pulse until the mixture resembles coarse sand. (Alternatively, combine the ingredients by hand in a bowl.) Add 125 ml (4 fl oz/½ cup) warm water. If the dough appears too dry, add a little extra water. Knead on a lightly floured work surface for 2-3 minutes to make a smooth ball. Wrap in plastic wrap and stand at room temperature for 20 minutes.

To assemble the samosas, divide the dough into 10 pieces. Roll each piece on a lightly floured work surface into a circle about 12 cm ( inch) in diameter, then cut it in half to make two semicircles. Take the corners of one semicircle, bring the straight edges together and overlap them slightly to make a cone. Seal with a dab of water. Spoon 1 tablespoon of cooled filling into the cone and moisten the curved edges lightly with water before sealing tightly.

Heat the oil in a wok or heavy-based saucepan to 190°C (375°F). When a piece of bread dropped into the oil sizzles instantly, the oil is ready. Fry the samosas, 3-4 at a time, for 4 minutes or until golden and crisp. Drain on paper towel and serve with the dipping sauces or the chutney.