Classic Spicy Potato Pea Samosas

These samosas are filled with a delightful mixture of spiced potatoes and peas, wrapped in a crispy, flaky pastry. Perfect for snacking or as an appetizer!

Ingredients

• For the Dough:

  • 2 cups all-purpose flour
  • 4 tablespoons oil or ghee
  • 1/2 teaspoon salt
  • Water, as needed

• For the Filling:

  • 2 large potatoes, boiled and mashed
  • 1/2 cup green peas (fresh or frozen)
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon coriander powder
  • Salt to taste
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1 tablespoon lemon juice

• For Frying:

  • Oil for deep frying

Cooking Instructions

1. Make the Dough:

   • In a large bowl, mix the all-purpose flour and salt.
   • Add the oil or ghee and rub it into the flour until it resembles breadcrumbs.
   • Slowly add water, kneading until a smooth and firm dough forms. Cover with a damp cloth and let it rest for about 30 minutes.

2. Prepare the Filling:

   • In a frying pan, heat a little oil over medium heat and add cumin seeds.
   • Once they start to sizzle, add mashed potatoes, green peas, garam masala, turmeric powder, red chili powder, coriander powder, and salt.
   • Mix well and cook for a few minutes until heated through.
   • Stir in chopped cilantro and lemon juice, then let the filling cool.

3. Shape the Samosas:

   • Divide the dough into small balls. Roll each ball into a thin oval shape.
   • Cut the oval in half to form two semi-circles.
   • Take one semi-circle and fold it into a cone, sealing the edge with a little water.
   • Fill the cone with about a tablespoon of the potato-pea filling and seal the open edge, making sure there are no gaps.

4. Fry the Samosas:

   • Heat oil in a deep frying pan over medium heat.
   • Fry the samosas in batches until golden brown and crispy. Don't overcrowd the pan.
   • Remove and drain on paper towels.