Fried Potato Pastries


For the Pastry

1 cup plain flour

1 tbsp ghee

1/2 tsp salt

1/4 cup cold water

For the Filling

2 tbsp oil

1 medium onion, finely-chopped

2 tsp finely-chopped ginger

1/2 tsp cumin seeds

1/2 tsp shahjeera

1/2 tsp turmeric powder

 1/2 up shelled green peas

2-3 medium potatoes, washed, peeled and cubed

2 tbsp chopped coriander

1/2 tsp salt

1/2 tsp pepper

1 tsp garam masala

1 tsp dried mango powder

1 tsp chilli powder

Oil for frying


For The Pastry

1. Place the flour, ghee and salt in a deep bowl and rub so that it looks like breadcrumbs. Add water to make a soft dough.

2. Knead the dough on a floured surface for two to three minutes, until smooth. Cover with a damp towel and set aside for thirty minutes.

For The Filling


1. Heat oil in a frying pan and add onion and ginger. Cook for one minute and add cumin seeds, shahjeera and turmeric. Then add potatoes, peas, salt and two teaspoons of water.

2. Reduce heat and cook until vegetables are tender. Add garam masala, chilli powder, pepper and mango powder. Adjust the seasoning.

3. Add coriander leaves and remove from heat. Transfer to another bowl and set aside to cool at room temperature.

4. To shape the samosas, pinch off a small dough ball and roll it into a three to four inch round disc. Cut it in half.

5. Moisten the edges with water and shape the dough into a cone sealing both the corners tightly.

6. Fill this with one tablespoon of potato filling and press the top edges together to seal.

7. Cover with foil and repeat the same procedure for the remaining dough and the filling.

8. Fry samosas in hot oil four to five pieces at a time until golden brown on all sides. Serve hot with chutney.

Makes 20-24 samosas



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