Pea and Potato Samosa are a beautiful vegetarian morsels of flavour. They are pea and potato but the combination of the spices makes these samosas brilliant. The spices are not overpowering but add a lovely heat and warmth and when served with a dip, who needs anything else. Serve as a starter, canape or side dish.
These samosas are a beloved staple of South Asian cuisine, known for their perfect balance of spice, crunch, and comfort. These savoury pastries are often enjoyed as a snack or starter and are commonly served at festivals, gatherings, or simply with a cup of chai in the afternoon. Their flaky, golden-brown exterior gives way to a filling that is warm, spiced, and deeply satisfying.
The filling of a pea and potato samosa is a simple yet flavourful blend. Potatoes, often boiled and mashed, serve as the base, providing a hearty and soft texture. Peas, added to this mixture, offer bursts of sweetness and a slight pop in contrast. The spices, including cumin, coriander, and garam masala, infuse the filling with a fragrant warmth, while green chillies and ginger can be added for a bit of heat and zing. The filling is then encased in thin pastry, folded into the signature triangular shape, and fried to crispy perfection.
These samosas are versatile, easily adapted to suit different tastes and dietary preferences. Whether enjoyed with tangy tamarind chutney or a fresh mint-coriander dip, pea and potato samosas offer a delightful combination of textures and flavours. They represent the art of transforming simple ingredients into a satisfying, moreish dish, making them a cherished part of culinary traditions both in South Asia and across the world.
Pea and Potato Samosa – Simple Recipe
Samosas are know the world over and are remarkably easy to make. These are ideal as starter and a side dish.
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Servings: 18 Samosas
Calories: 91kcal
Ingredients
- 3 tbsp vegetable oil
- 1/2 tsp mustard seeds
- 60 g onion chopped
- 1 tsp ginger finely chopped
- 60 g Peas
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp red chilli powder
- 3/4 tsp garam masala
- 2 tsp dried mango powder
- 1 pinch Salt to taste
- 1 splash water
- 600 g potatoes boiled and partly mashed
- 4 tbsp coriander chopped
- 1 packet filo pastry
- 5 tbsp butter melted
- 2 tbsp sesame seeds
Instructions
- Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter.3 tbsp vegetable oil, 1/2 tsp mustard seeds
- Add the onion and ginger and cook for 2-3 minutes over a high heat.60 g onion, 1 tsp ginger
- Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes.600 g potatoes, 4 tbsp coriander
- Taste and adjust the seasoning.
- Preheat the oven to 200C/400F/Gas 6.
- Unroll the pastry and cover with cling film and a damp tea towel.1 packet filo pastry
- Peel off one piece and keep the rest covered so that it doesn’t dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter.
- Fold in one third of the pastry lengthways towards the middle.
- Brush again with the butter and fold in the other side to make a long triple-layered strip.5 tbsp butter
- Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border.
- Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle.
- Fold again along the upper crease of the triangle.
- Keep folding in this way until you reach the end of the strip.
- Brush the outer surface with more butter.
- Place onto a baking sheet and cover while you make the rest of the samosas.
- Sprinkle over a few sesame seeds, if using.2 tbsp sesame seeds
- Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.
- To serve, place the samosas onto a large serving plate with a bowlful of chutney.
Nutrition
Calories: 91kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g
11 comments
These are an amazing starter and the spice is perfect for the peas and potatoes.
The combination of potatoes and peas is simple but very satisfying, with just the right amount of seasoning to keep it interesting. The samosas had a lovely, crispy texture on the outside, and the filling was hearty without being too heavy.
The peas added a pleasant contrast to the smooth potato filling, which I really liked. I had them with some yoghurt dip, and they were absolutely delicious.
As someone who often looks for vegetarian snacks, these pea and potato samosas were a delightful find.
A must-try for anyone who enjoys Indian street food.
The spices were just right – warm but not overpowering – allowing the natural flavours to shine through.
The crispy pastry was wonderfully light, adding the perfect crunch with each bite. Paired with tamarind chutney, these samosas are simply addictive.
Pea and potato samosas have always been my go-to snack, and this version did not disappoint. The balance between the softness of the potato and the slight sweetness of the peas was perfect.
They’re perfect for a light snack or a party appetiser, especially when served with a tangy chutney. Definitely recommend these.
Ifound the flavour a little mild for my liking. I tend to prefer my samosas with more heat, and these could have used an extra kick of chilli. That said, they’re a great option if you prefer something more subtle and less spicy.
I absolutely loved these pea and potato samosas! The exterior was beautifully crisp, while the filling was soft and packed with flavour. The spices gave it a rich and aromatic taste without being too hot, making it enjoyable for all.