Ingredients
2 cups boiled potatoes, diced (about 4 medium-sized potatoes)
1 tsp vegetable oil
1 large onion, chopped
1 cup frozen peas
1 carrot, chopped
3 green chilies, chopped
1 tsp salt
1 tsp black pepper
Juice of 1 lemon
2 tsp chopped cilantro
1 tsp salt
1 tsp black pepper
1 tsp whole spices (such as cumin seeds or mustard seeds)
1 tsp garlic powder
1 tsp ginger powder
1 tsp red pepper (adjust to taste)
1/4 tsp turmeric
Instructions
Step 1: Heat 1 tsp of vegetable oil in a pan over medium heat.
Step 2: Cook the chopped onions until they become translucent.
Step 3: Add the chopped vegetables of your choice (peas and carrots), green chilies, 1 tsp salt, and 1 tsp black pepper to the pan.
Step 4: Cook for about 2 minutes until the vegetables start to soften.
Step 5: In a separate bowl, mash the boiled potatoes.
Step 6: To the mashed potatoes, add the spice mixture: 1 tsp salt, 1 tsp black pepper, whole spices, garlic powder, ginger powder, red pepper, and turmeric.
Step 7: Mix well to combine.
Step 8: Add the cooked vegetable mixture, lemon juice, and chopped cilantro to the potato and spice mixture.
Step 9: Mix until all the ingredients are well combined.
Step 10: Take samosa wrappers (samosa Patti), fold them, and fill with the prepared filling.
Step 12: Seal the edges using a paste made from flour and water.
Step 13: Heat vegetable oil in a wok or deep-frying pan over medium-high heat.
Step 14: Fry the samosas until they turn golden brown, turning occasionally to ensure even cooking. This should take about 3-4 minutes per side.
Step 15: Remove the fried samosas and drain them on paper towels to remove excess oil.
Step 16: Serve your delicious samosas with pudina chutney
Notes
Don’t over-fry: Samosas should be fried until they turn light golden brown. If you fry them too long or on very high heat, the crust may burn while the inside stays undercooked.
Control the oil temperature: Keep the heat on medium to medium-low. If the oil is too hot, the samosas will brown quickly but stay raw inside. If it’s too low, they’ll soak up excess oil.
Seal properly: Always use a flour-and-water paste to seal the edges tightly. Otherwise, the filling can spill out during frying.
Avoid watery fillings: Make sure the potato and veggie mixture is not too wet, as moisture can make the samosa wrapper soggy and cause it to break while frying.
Cool the filling first: Always let the potato mixture cool before filling. Hot filling can make the pastry tear.
Don’t overfill: Add just enough mixture to keep the shape neat. Overstuffing makes sealing difficult and can cause breakage.
Work in small batches: Don’t overcrowd the pan. Fry a few samosas at a time to maintain the right oil temperature and get an even crisp.
Freezing tip: If you plan to freeze them, place uncooked samosas in a single layer on a tray first, then transfer to a freezer bag once solid. This keeps them from sticking together
- Prep Time: 20 minutes
- Cook Time: 15 minutes
