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Pakistani
Crispy Potato Samosa Side
65 min total40 prep25 cook6 servings260 cal
VegetarianVeganClassicContains gluten
Golden, flaky pastry triangles stuffed with a spiced potato and pea filling and deep-fried until shatteringly crisp. A classic South Asian snack and party side served with tangy chutney.
Ingredients
pantry
- 2 cupall-purpose flour
- 1 tspcumin seeds
- 1 tbspcoriander powder
- 0.5 tspgaram masala
- 3 cupvegetable oil
- 1.5 tspsalt
produce
- 4potatoes
- 2green chili
- 3 tbspfresh cilantro
frozen
- 0.75 cupgreen peas
Steps
- Mix the flour with a pinch of salt and 3 tbsp oil, then knead with water into a stiff dough; rest 30 minutes.
- Boil the potatoes until tender, then peel and roughly mash them.
- Heat a little oil in a pan, add cumin seeds, chopped green chili, and peas, and sauté briefly.
- Add the potatoes, coriander powder, garam masala, salt, and cilantro, and mix well; let the filling cool completely.
- Divide the dough into balls and roll each into a thin oval.
- Cut each oval in half to form two semicircles.
- Fold each semicircle into a cone, sealing the straight edge with a little flour paste.
- Fill the cone with the potato mixture and pinch the top closed to seal.
- Heat the frying oil to about 170°C/340°F.
- Fry the samosas in batches, turning, until golden and crisp all over.
- Drain on paper towels and serve hot with chutney.
Tips
- Keep the dough stiff and rest it well so the samosas stay crisp, not chewy.
- Cool the filling completely before shaping so the pastry does not tear.
- Fry on medium heat so the shell crisps evenly without browning too fast.
- Seal the edges tightly with a flour paste so they do not open while frying.
