Pea & Potato Samosas
Crispy on the outside and bursting with flavor on the inside, pea and potato samosas are a true comfort food. These golden, hand-held pastries are filled with a spiced mixture of tender potatoes, sweet green peas, and aromatic seasonings that balance heat and warmth perfectly. Whether served as a snack, appetizer, or part of a festive spread, samosas bring people together around a plate of irresistible crunch and savory goodness. Best of all, they can be made ahead and enjoyed with your favorite chutney or dipping sauce.
Pea & Potato Samosas
Category
Appetizers
Cuisine
Indian
Author:
Cortney Smith
Servings
4
Prep Time
45 minutes
Cook Time
20-30 minutes
Samosas aren’t just a snack—they’re a celebration in a pastry shell. We love them for their crispy, golden crust that gives way to a warm, spiced filling, delivering a burst of flavor in every bite. They’re versatile too: perfect as an appetizer, a street food treat, or even a light meal when paired with chutney. Beyond taste, samosas carry a sense of comfort and tradition—shared at family gatherings, festivals, or simply over tea with friends. It’s that mix of crunch, spice, and togetherness that makes them truly irresistible.
Ingredients
For The Filling
- 1# potatoes, russet, gold or a mix, peeled & quartered
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon finely chopped ginger
- 1 green chili chopped
- Pinch asafoetida
- ½ cup green peas
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon amchur dried mango powder
- ¼ teaspoon red chili powder
- Salt & Pepper to taste
For The Dough
- 2 C. flour
- 1.5 tsp salt
- 5 T. butter, cut into small pieces
- Water, as needed
For Cooking
- Optional: Oil to fry, if frying
- Optional: Egg to egg wash, only if baking
Directions
- To make the dough – in a medium bowl, whisk together the flour and salt. Add the butter, toss to coat in flour, and work into to make a bread crumb like consistency. Add cold water in small quantities to make a stiff dough. When the dough comes together, rest in the refrigerator for 20 minutes.
- Boil potatoes until done, or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.
- Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and fennel seeds. Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and asafoetida. Cook for 1 minute.
- Add the potatoes and mash until soft. Then add green peas to the pan. Mix together.
- Add the coriander, garam masala, amchur, red chili powder and salt. Mix to combine. Once it's all well incorporated, remove pan from heat and let the filling cool down.
- Back to the dough – divide the dough into 8 equal pieces and roll into a ball (about 2 ounces each). For each ball – Roll the dough balls out on a floured surface to ¼” thick in 6 inch slightly elongated rounds. Cut each round of dough in half. Brush the cut side with a bit of water and seal the cut side together to make a cone shape. Fill the cone ¾ of the way full with filling mixture. Moisten the edges of the rounded side and pinch into the cone to full seal. Place on a lined baking tray and cover with a damp cloth. Repeat with remaining dough balls.
- Heat oil to 375 degrees. Fry the samosas in batches – (between each batch make sure the oil comes back up to temperature) until crispy. Remove onto a paper towel lined plate and season immediately with salt.
- To bake: Preheat oven to 425 degrees and cook for 15 minutes or until brown. If you would like a shiny finish, brush with egg wash before baking.
Recipe Note
We know you hate frying at home, but these crunch treats are much better fried than baked!