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Potato Pea Samosas Recipe

Name: Potato Pea Samosas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 6 sandwich bread slices; Oil for frying; 4 medium-sized potatoes, boiled and mashed; 1/3 cup green peas; 1/2 teaspoon cumin seeds; 1/2 teaspoon ginger, grated; 1/2 tablespoon coriander seeds, crushed; 3/4 teaspoon red chili powder; 3/4 teaspoon coriander powder; 1/2 teaspoon garam masala; 1/4 teaspoon turmeric powder; 1 teaspoon chaat masala; 1 tablespoon salt; 1 tablespoon lemon juice; 1/3 cup coriander leaves, chopped; 2 tablespoon vegetable oil

Stashcook

This is a yummy snack made with crispy bread and a spicy potato and pea filling. You fold the bread like a triangle and fry it until it's golden. It's great with sweet or minty sauce.

Ingredients

6 sandwich bread slices

Oil for frying

4 medium-sized potatoes, boiled and mashed

1/3 cup green peas

1/2 teaspoon cumin seeds

1/2 teaspoon ginger, grated

1/2 tablespoon coriander seeds, crushed

3/4 teaspoon red chili powder

3/4 teaspoon coriander powder

1/2 teaspoon garam masala

1/4 teaspoon turmeric powder

1 teaspoon chaat masala

1 tablespoon salt

1 tablespoon lemon juice

1/3 cup coriander leaves, chopped

2 tablespoon vegetable oil

Method

For the filling, heat 2 tablespoons of vegetable oil in a pan. Add cumin seeds and crushed coriander seeds, stir, then add ginger. Sauté for a minute.

Add red chili powder, coriander powder, turmeric powder, garam masala, chaat masala, and salt to the pan with peas. Cook on low heat until peas are soft.

Mix in the mashed potatoes and cook over medium flame for 5 minutes. Stir in lemon juice and coriander leaves, then set aside to cool.

Roll out each bread slice with a rolling pin to flatten. Cut each slice diagonally into two triangles.

Fold one triangle into a cone shape, using water to seal the edges. Fill the cone with the potato and pea mixture, then seal the top with more water.

Repeat with the remaining bread slices and filling.

Heat oil in a deep pan. Fry the samosas in batches until golden brown on both sides.

Drain on paper towels and serve hot with your choice of chutney or ketchup.

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