Potato and Pea Samosas

February 23, 2013

Pea and potato samosas are a tasty Indian appetizer.  Sweet peas are paired with tender potatoes that have been spiced with cumin seeds, green chilies, and coriander.  The filling is the hidden within a pocket of dough.  You can make the dough yourself as instructed below but if you are short on time, puff pastry is always an option.  The samosas are then deep fried and served hot.

Pea and Potato Samosas

 

Ingredients:

For filling:
3 medium potatoes, boiled and skin removed
1/2 cup green peas, frozen or fresh
1 tsp oil for cooking plus additional for frying
1 tsp cumin seeds
2-3 green chilies, finely chopped (optional)
1 tbsp ginger paste
Salt to taste
1 tsp red chili powder or more to taste
1 tbsp coriander powder
1 tbsp mango powder or amchoor or khatai
1/2 tsp garam masala

For crust :
2 cups, all purpose flour
2 tbsp oil, canola or olive oil or any other light cooking oil
1/2 tsp carom seeds
Salt to taste

Directions:

First make filling.

Heat a skillet on med-high gas. Add 1 tsp oil. When oil becomes hot, add cumin seeds, green chilies and ginger paste. Stir it and let it cook for a minute or two. Put the gas flame to low. Add green peas and salt. Cook till peas soften about 7-10 mins while stirring frequently. Meanwhile, break the boiled potatoes using hands and crumble them in fine or small pieces. Add the potatoes to the cooked peas. Mix it. Add red chili powder, coriander powder, mango powder, garam masala and salt to taste. Mix it all properly. Cook it for 10-12 mins till the mixture cooks up nicely and your home smells heavenly.

Take it aside and let it cool.

In a bowl, take flour. To it add, carom seeds, salt and oil. Mix it all together using hands so flour gets evenly coated with oil. Now take hot water and combine the dough. Keep adding water 1-2 tbsp at a time till it all comes together. Keep it little soft but not too sticky. Let it sit for 15 minutes.

Take a deep skillet for frying. Pour oil and let it heat up. Divide the dough in four equal sized balls. Take one ball at a time. Flatten ball into a thin circle. Divide the circle into two semi circles. In a small bowl, take 2 tbsp water and 2 tsp flour. Mix it and keep aside. This paste will be used as a sealant. Now take one semi circle. Using your finger, coat the straight side of semi circle with the sealant we just made. Now bring the two corners of semi- circle together and overlap the vertical sides to make a triangle. Make sure you pick them up immediately and it will look like a triangular pocket in your hand. Put filling inside it but do not over pack. Seal the edges with hands first, then rub little sealant along the sealed edges. I have made a little drawing to show the steps to make a pocket. Go to my blog naivecookcooks.com to see those steps.

Make sure oil is hot by dropping a little piece of flour. If it comes to the top immediately, then oil is ready. If not, then wait till it reaches desired hotness. Fry them on low- med flame till the crust becomes golden brown. Place them on a paper towel to soak the additional oil.

Serve hot with fresh chutney. Enjoy.

Image Sources:


Want more from Foodista? Sign up below!