Crispy Golden Spiced Potato Pastries (Printable)
Crispy pastry shells filled with spiced potato and pea mixture, seasoned with aromatic herbs for a delicious snack or appetizer.
# What You'll Need:
→ For the Dough
01 - 2 cups all-purpose flour
02 - 1/4 cup vegetable oil
03 - 1/2 teaspoon salt
04 - 1/2 cup water, adjusted as needed
→ For the Filling
05 - 2 medium potatoes, peeled and diced
06 - 1/2 cup green peas, fresh or frozen
07 - 1 small onion, finely chopped
08 - 2 tablespoons vegetable oil
09 - 2 teaspoons ginger, freshly grated
10 - 2 cloves garlic, minced
11 - 1 green chili, finely chopped
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1/2 teaspoon garam masala
15 - 1/2 teaspoon turmeric powder
16 - 1/2 teaspoon chili powder
17 - Salt to taste
18 - 2 tablespoons fresh cilantro, chopped
19 - 1 tablespoon fresh lemon juice
→ For Frying
20 - Vegetable oil for deep frying
# Step-by-step:
01 - Combine flour and salt in a mixing bowl. Add oil and work into flour until mixture resembles coarse crumbs. Gradually incorporate water while kneading to form a firm, smooth dough. Cover and let rest for 30 minutes.
02 - Boil diced potatoes until tender, approximately 10 minutes, then drain thoroughly. Heat oil in skillet over medium heat. Sauté onion, ginger, garlic, and green chili until softened. Add cumin, coriander, garam masala, turmeric, and chili powder; cook 1 minute. Fold in potatoes and peas; season with salt. Cook 3 to 4 minutes, partially mashing potatoes for texture. Remove from heat, stir in cilantro and lemon juice, and cool completely.
03 - Divide dough into 6 equal portions. Roll each into a 6-inch circle and cut in half forming two semi-circles. Brush straight edge with water, form cone by overlapping edges and pressing to seal. Fill each cone with 2 tablespoons filling, then seal open edge creating triangle shape. Repeat with remaining dough and filling.
04 - Heat oil in deep pan to 350°F. Fry samosas in batches, turning occasionally, until golden brown and crisp, about 5 to 6 minutes per batch. Drain on paper towels.
# Expert Advice:
01 -
- The contrast between that shattering crisp shell and softly spiced potato filling is absolutely worth the effort
- These freeze beautifully so you can make a big batch and surprise yourself with homemade snacks on busy weeknights
02 -
- Oil temperature matters, too cool and theyll absorb grease, too hot and theyll burn before cooking through
- Let your filling cool completely before wrapping, otherwise the steam will make your wrappers soggy and tear
03 -
- Mash about a third of the potatoes while cooking to help the filling hold together better
- Double the filling recipe and freeze the extra for instant samosas another day