Delicious and Crispy Vegetable Samosas with a Flavorful Potatoes and Peas Filling

Indulge in the delectable flavors of traditional vegetable samosas with this easy-to-follow recipe. These crispy pastries are filled with a mouthwatering blend of potatoes, peas, and aromatic spices. Perfect as a snack, appetizer or even as a main course, these samosas are a crowd-pleaser. With a preparing time of 40 minutes, you can enjoy these Indian inspired treats in no time.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• 1/2 cup water
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder
• 1 cup boiled and mashed potatoes
• 1/2 cup green peas
• 1 teaspoon grated ginger
• 1 tablespoon chopped cilantro
• Salt to taste
• Oil for frying

Directions

1. In a large mixing bowl, combine all-purpose flour, 1/4 cup vegetable oil, and salt. Gradually add water to form a smooth dough. Knead for a few minutes and then cover with a damp cloth. Let it rest for 15 minutes.
2. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add cumin seeds and cook until they start to splutter.
3. Add coriander powder, turmeric powder, garam masala, and red chili powder. Stir well to combine and cook for a minute.
4. Add mashed potatoes, green peas, grated ginger, chopped cilantro, and salt. Mix everything well and cook for 5 minutes until the flavors meld together. Remove from heat and let it cool.
5. Divide the dough into equal-sized balls. Roll out each ball into a thin circle of about 6 inches in diameter.
6. Cut the rolled dough circle in half. Take one half and fold it into a cone shape, overlapping the two straight edges.
7. Fill the cone with the potato and pea mixture. Moisten the edges of the cone with water and seal the samosa tightly.
8. Heat oil in a deep pan or kadai over medium heat. Carefully slide the sealed samosas into the hot oil and fry until golden brown and crispy. Remove with a slotted spoon and drain excess oil on a paper towel.
9. Serve the vegetable samosas hot with tamarind chutney or mint sauce for dipping.

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