Indian Potato and Green Pea Samosas


  • Pastry:
  • 3 tbs ghee (clarified butter)
  • 1 cup unbleached flour
  • 1/2 cup chickpea flour (you can make this by grinding dry chick peas in a food processor)
  • 1/2 cup plain yogurt
  • Filling:
  • 6 cooked potatoes, diced
  • 1/2 cup frozen green peas, thawed
  • 1 onion
  • 1 tbs fresh cilantro, chopped
  • 1 tbs lemon juice
  • 1 tbs ghee (clarified butter)
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1/4 tsp turmeric
  • kosher salt and black pepper to taste
  • oil for deep frying
  • To make the pastry, add the flours to a bowl, then add the ghee and mix until the mixture resembles bread crumbs.
  • Gradually add the yogurt and knead it into a smooth dough. Leave in a cool place covered for about 30 minutes.
  • Chop the onion and add the ghee.
  • Mix in all of the other filling ingredients and coo gently until the mixture becomes a little dry.
  • Roll out the pastry very thinly and cut into 2 inch squares.
  • Put 1-2 tbs of the filling mixture into the center of each pastry square, then moisten the edges and fold over into a triangle.
  • In a large saucepan or deep fryer, fill 1/3 full with oil and heat to 350 degrees.
  • Fry the samosas in batches until golden brown. 3-5 minutes.
  • Serve at once with chili dip if desired.

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