Crispy Golden Pastry Snack (Print View)
Golden fried pastry triangles stuffed with savory spiced potato and pea filling.
# Ingredient List:
→ 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 (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, grated
10 - 2 cloves garlic, minced
11 - 1 green chili, finely chopped (optional)
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 lemon juice
→ For Frying
20 - Vegetable oil, for deep frying
# How to Make:
01 - Combine flour and salt in a mixing bowl. Add oil and rub into flour until mixture resembles coarse crumbs. Gradually add water while kneading until a firm, smooth dough forms. Cover and let rest for 30 minutes.
02 - Boil diced potatoes until tender, approximately 10 minutes, then drain and set aside. Heat oil in a skillet over medium heat. Sauté onion, ginger, garlic, and green chili until onion softens. Add cumin, coriander, garam masala, turmeric, and chili powder; cook for 1 minute. Stir in potatoes and peas, season with salt, and cook for 3–4 minutes while lightly mashing some potatoes for texture. Mix in cilantro and lemon juice, then remove from heat to cool.
03 - Divide dough into 6 equal portions. Roll each into a 6-inch circle and cut in half to form semi-circles. Brush the cut edge with water, form a cone by bringing straight edges together, and press firmly to seal. Fill each cone with 2 tablespoons of filling and seal the open edge to create a triangle shape. Repeat with remaining dough and filling.
04 - Heat oil in a deep pan to 350°F. Fry samosas in batches, turning occasionally, until golden brown and crispy, approximately 5–6 minutes per batch. Remove with a slotted spoon and drain on paper towels.
05 - Serve immediately while hot, accompanied by mint chutney or tamarind sauce.
# Expert Advice:
01 -
- The satisfaction of biting through that shatteringly crisp shell into steaming fragrant potatoes is unmatched
- These freeze beautifully so you can always have homemade comfort food ready
02 -
- Cold filling is non negotiable or your dough will become soggy and impossible to seal properly
- The oil temperature matters too cool and they absorb oil too hot and they burn before cooking through
03 -
- Roll the dough thin but not paper thin or it will tear during filling
- Seal edges thoroughly with water and press firmly or theyll burst while frying