Serve up these crisp potato and pea samosas as a tasty starter or side dish with your fav curry. They also make a great addition to any buffet or Indian fakeaway.
There are few things in life more satisfying than a homemade samosa. If like us you love these crispy Indian morsels, you absolutely have to give this recipe a go. We think they’re tasty hot or cold and usually serve them with a cucumber and mint raita like this one.
Our Indian-inspired samosa recipe comes in two parts – the filling and the pastry. We recommend that you start by making the filling and whilst it’s cooling, you can make a start on the pastry.
The pastry couldn’t be easier to throw together. Simply combine the ingredients in a bowl, knead for five minutes until soft and smooth, wrap the dough in clingfilm, and place in the fridge for 45 minutes.
How to shape the perfect samosa
Here’s how we like to shape our samosas in 7 easy steps:
- Divide the chilled dough into six equal pieces.
- Shape each piece into a ball and roll out into a 15cm circle. To achieve the perfect circle, use a kitchen bowl as a cookie cutter (we use our cereal bowls!).
- Cut each circle in half. Each semicircle is one samosa.
- Using your finger, brush some water along the straight edge of the semicircle. This will help to seal the samosa.
- Bring the two corners together to form a cone shape. Seal along the straight edge.
- Fill the cone with the cooled potato and pea mixture.
- Pinch the tops closed and seal again with water.
Repeat the process for the remaining samosas. We recommend chilling the filled samosas in the fridge for 30 minutes before deep frying.
Samosa filling alternatives
Once you’ve nailed how to make and shape the pastry, you can fill these delights with pretty much anything. Here are some of our favourite fillings:
- Minced lamb and rosemary
- Spinach and feta
- Chicken tikka
- Pea and paneer
- Cheese and potato
- Apple and cinnamon
- Chocolate and coconut
Need another side dish? Check out more of our recipes here.
Potato and pea samosas
For the samosa filling
- 150 grams potatoes peeled and cubed
- 1 tbsp oil
- 1/2 onion finely chopped
- 2 garlic cloves crushed
- 2 cm fresh ginger finely chopped
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 100 grams frozen peas
- 1 tsp salt
- 1 small bunch coriander chopped
For the samosa pastry
- 225 grams plain flour
- 60 ml water
- 4 tbsp rapeseed oil
- 1/2 tsp salt
- oil for deep frying
For deep frying
- vegetable oil
To make the filling
- Parboil the cubed potatoes. Drain and set aside.
- Heat the oil in a saucepan on a medium heat. Add the onion and cook until soft and translucent. Add the garlic and ginger and fry for a further 4 minutes.
- Add the turmeric, chilli powder, ground coriander, garam masala and frozen peas. Fry for 5 minutes.
- Add the potatoes, salt and fresh coriander to the pan. Mix together until all the ingredients are well incorporated.
- Remove from the heat and lightly crush the mixture with a potato masher. Leave to cool completely before filling the samosas.
To make the pastry
- In a large bowl, mix the pastry ingredients together to form a dough.
- Knead the dough for around 5 minutes until soft and smooth.
- Shape into a ball, wrap in cling film and chill in the fridge for 45 minutes.
Assembling the samosas
- Remove the pastry from the fridge and divide into 6 equal pieces.
- Roll each piece into a ball and roll out into a 15cm circle. Cut the circle into two equal pieces with a knife. Each semicircle is one samosa.
- Using your finger, brush some water along the straight edge of one semicircle – this will help to seal the samosa. Bring the two corners together to form a cone shape. Seal along the straight edge.
- Fill the cone with the potato mixture. Pinch the tops closed and seal again with water. Repeat the process for the remaining samosas and place in the fridge for 30 minutes.
Cooking the samosas
- Heat the oil in a saucepan on a medium to high heat. Once the oil is hot, drop a few samosas into the pan.
- Deep fry for 7 minutes or until golden brown. Remove from the pan and transfer to a wire rack. Enjoy hot or cold!