Ingredients
- 2 large potatoes, boiled and mashed
- 1 cup green peas, boiled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/2 tsp turmeric
- Salt to taste
- 2 tbsp vegetable oil
- 12 sheets of samosa pastry or phyllo dough
- Oil for frying
Instructions
- In a pan, heat 2 tbsp of vegetable oil. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add minced garlic and sauté for another minute.
- Add mashed potatoes, boiled peas, garam masala, turmeric, and salt. Mix well and cook for 5 minutes. Remove from heat and let the mixture cool.
- Cut the samosa pastry sheets into long strips. Take one strip and fold it into a triangle, sealing the edges with water.
- Fill the triangle with the potato and pea mixture and seal the edges to form a samosa. Repeat with the remaining strips and filling.
- Heat oil in a deep pan and fry the samosas until they turn golden brown and crispy. Drain on paper towels to remove excess oil.
- Serve hot with chutney or ketchup.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 6g
Supplies
Frying pan Deep pan for frying Knife Cutting board Mixing bowl
Tools
Stove Tongs Paper towels
Serving suggestions
Samosas are best served hot with mint chutney or tamarind chutney.
Tips & tricks
Make sure the samosas are sealed properly to prevent the filling from leaking during frying.
Cost
$10