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Crispy Samosas Recipe Easy Homemade Spiced Potato Pea Filling Guide

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This recipe delivers golden, crispy samosas filled with a warm, fragrant spiced potato and pea filling. Perfect for snacks, potlucks, or cozy family gatherings, these samosas combine nostalgic comfort with easy preparation.

Ingredients

Scale
  • 3 medium-sized potatoes, boiled and mashed (Yukon Gold recommended)
  • 1 cup green peas, fresh or frozen (thawed)
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped (optional)
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 3 tablespoons neutral oil (vegetable or canola)
  • ½ teaspoon salt
  • ¾ cup warm water (adjust as needed)
  • Oil for deep frying (peanut or sunflower oil recommended)

Instructions

  1. Make the dough: In a large bowl, combine 2 cups all-purpose flour and ½ teaspoon salt. Add 3 tablespoons oil and rub into the flour until crumbly. Slowly add about ¾ cup warm water, mixing gently until a soft dough forms. Knead for 8 minutes until smooth but not sticky. Cover with a damp cloth and rest for 20 minutes.
  2. Prepare the filling: Heat 1 tablespoon oil in a pan over medium heat. Add cumin seeds and let sizzle for 30 seconds. Add chopped onion, green chili, and grated ginger; sauté for 3-4 minutes until softened and fragrant.
  3. Add mashed potatoes and green peas; stir to combine.
  4. Mix in garam masala, coriander powder, turmeric, and salt to taste. Cook for 5-6 minutes, stirring occasionally.
  5. Turn off heat; stir in chopped cilantro and lemon juice. Let filling cool completely.
  6. Shape samosas: Divide dough into 8 equal balls. Roll each into a thin oval about 6 inches long.
  7. Cut each oval in half lengthwise to make two semi-circles.
  8. Take one semi-circle, fold into a cone shape by bringing straight edges together, seal with water.
  9. Fill cone with about 2 tablespoons filling. Wet edges and pinch firmly to seal. Repeat with remaining dough and filling.
  10. Heat oil in deep frying pan to 350°F (175°C). Fry samosas in batches for 4-5 minutes, turning occasionally until golden brown and crisp.
  11. Remove samosas with slotted spoon and drain on paper towels.
  12. Serve warm with mint chutney or tamarind sauce.

Notes

Let the dough rest to prevent cracking and make rolling easier. Use room temperature filling to avoid soggy dough. Maintain oil temperature at 350°F for best frying results. Fry in small batches to keep oil temperature steady. Drain samosas on paper towels to keep them crisp. Practice folding for better shape.

Nutrition

Keywords: samosas, crispy samosas, potato samosas, pea filling, Indian snack, fried samosas, homemade samosas, spiced potato filling

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