Peas potato samosas

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • For stuffing: 4 medium-sized - potatoes.
  • 1/2 cup - peas (boiled).
  • 2 tsp - oil.
  • 1 tsp - cumin seeds.
  • 1.5 tsp - red chilli powder.
  • 1.5 tsp - mango powder.
  • 2 - green chillies (chopped).
  • 2 to 3 tbsp - coriander leaves (chopped).
  • salt to taste| For covering:
  • 125g - flour.
  • 25g - semolina.
  • 1 tsp - cumin seeds.
  • 4 tbsps - oil.
  • enough lukewarm water to knead the dough.
  • oil for deep-frying.
  • salt to taste.

How to Make Peas potato samosas

  • For the stuffing:
  • Boil the potatoes till they are done.
  • Let it cool and then cut it into small cubes.
  • Mix together the boiled peas and cubed potatoes.
  • Add salt and mix it well.
  • Heat oil in a small kadai and add cumin seeds to it. When the seeds start to splutter, add red chilli powder, mango powder and chopped green chillies.
  • Saute for a few seconds and pour it evenly on the potato peas mixture.
  • Add finely chopped coriander leaves to it.
  • Mix it well and let the stuffing cool.
  • To make patties for samosas:
  • Sieve the flour and the semolina.
  • Add salt, cumin seeds and oil to the sieved flour and semolina.
  • Knead well using sufficient lukewarm water to make a dough that is neither too soft nor too stiff.
  • Keep the dough covered for about 20 to 30 minutes.
  • Roll out round thin chapattis and cut each chapatti into two halves.
  • Shape each half into a cone.
  • Fill each cone with 2-heaped tbsps of the potato peas mixture and seal the edges with water.
  • Heat oil in a kadai and deep fry the samosas on a low flame till it is golden in colour.
  • Serve it hot with green chutney.