Indian

Potato Samosas

Medium · 1 hr

Makes 20IndianVegetarianVeganDairy-freeNut-free

Crisp triangular pastries filled with spiced potato and pea filling. The ultimate chai companion.

1 hrTotal time

20Makes

3Steps

IndianCuisine

Method

Make filling
Fry cumin seeds, add peas, mashed potato, garam masala, chilli and amchur. Cool completely.
Why: Cool filling prevents pastry from getting soggy.
Cook from here
Make pastry
Rub oil into flour, add water to form stiff dough. Rest 20 minutes.
Why: Oil in the dough creates flaky layers when fried.
Cook from here
Shape and fry
Roll thin circles, cut in half, form cones, fill and seal. Deep-fry at 170°C until golden.
Why: Moderate oil temperature cooks through without burning.
Cook from here

A flour-water paste seals the edges tightly — no filling escapes during frying.

Make filling
Fry cumin seeds, add peas, mashed potato, garam masala, chilli and amchur. Cool completely.
Why: Cool filling prevents pastry from getting soggy.
Cook from here
Make pastry
Rub oil into flour, add water to form stiff dough. Rest 20 minutes.
Why: Oil in the dough creates flaky layers when fried.
Cook from here
Shape and fry
Roll thin circles, cut in half, form cones, fill and seal. Deep-fry at 170°C until golden.
Why: Moderate oil temperature cooks through without burning.
Cook from here