Why You’ll Love This Recipe

Spiced Potato and Pea Samosas are a classic Indian snack filled with a savory mixture of mashed potatoes, peas, and warm spices, all encased in a crispy, golden pastry shell. Perfect as an appetizer, tea-time snack, or party treat, these hand-held delights are packed with flavor and texture in every bite. Serve them with chutney for an irresistible experience.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
oil or ghee (for dough and frying)
salt
water
potatoes (boiled and mashed)
green peas (fresh or frozen)
cumin seeds
mustard seeds
ginger (grated)
green chilies (finely chopped)
garam masala
ground coriander
turmeric
red chili powder
amchur (dry mango powder) or lemon juice
fresh cilantro (chopped)

directions

In a bowl, mix all-purpose flour, salt, and a bit of oil. Gradually add water to form a firm dough. Cover and let it rest for 30 minutes.

Heat oil in a pan, add cumin and mustard seeds until they splutter. Add ginger and green chilies; sauté briefly.

Add mashed potatoes, peas, garam masala, coriander, turmeric, red chili powder, and amchur or lemon juice. Mix well and cook for 2-3 minutes. Stir in chopped cilantro and let the mixture cool.

Divide the dough into small balls. Roll each into an oval and cut in half to form two semi-circles.

Form a cone with each semi-circle, seal the edge with water, and fill with the potato-pea mixture. Seal the top.

Heat oil in a deep pan. Fry samosas on medium heat until golden and crisp. Drain on paper towels.

Servings and timing

This recipe yields approximately 12 samosas.
Preparation time: 30 minutes
Resting time: 30 minutes
Cooking time: 20-25 minutes
Total time: 1 hour 20 minutes

Variations

Use sweet potatoes for a twist on the classic filling.
Add crumbled paneer for a protein boost.
Sprinkle in fennel seeds for a sweet aromatic note.
Try baking or air-frying for a healthier version.

storage/reheating

Store cooled samosas in an airtight container in the fridge for up to 3 days.
Reheat in an oven or air fryer at 350°F (175°C) for 8-10 minutes to restore crispiness.
Freeze uncooked or cooked samosas for up to 1 month; reheat from frozen or thaw and fry/bake.

FAQs

Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours.

What dipping sauce goes best with samosas?
Tamarind chutney and mint-cilantro chutney are classic pairings.

Can I use store-bought wrappers?
Yes, spring roll wrappers or puff pastry can be a shortcut, though flavor and texture may vary.

How spicy are these samosas?
You can adjust the green chilies and chili powder to control the heat.

Can I make these gluten-free?
Use a gluten-free flour mix, but note that texture may differ.

Why are my samosas oily?
Frying at too low a temperature can make them greasy. Make sure the oil is hot enough before frying.

Can I bake them instead of frying?
Yes, brush with oil and bake at 375°F (190°C) for 25-30 minutes or until golden.

What’s the best oil for frying?
Use a neutral oil with a high smoke point like canola or vegetable oil.

Can I make mini samosas?
Absolutely, just roll smaller dough portions and adjust cooking time accordingly.

Do I need to boil the peas first?
No, frozen peas can be added directly and will cook through while sautéing.

Conclusion

Spiced Potato and Pea Samosas are the ultimate savory snack—crispy on the outside, soft and flavorful inside. Whether served at a party, enjoyed with tea, or savored as a quick bite, these homemade samosas bring a taste of Indian street food right to your kitchen. Give them a try and savor the crunch and spice in every bite.