Pea and Potato Samosas

These samosas make a fantastic appetizer, lunch or snack. Try serving them with a cilantro, mint or sweet date chutney for a special treat.

Serves: 24Prep: 1 hourCook: 50 minutesTotal: 1 hour 50 minutesDifficulty: Medium

Serves: 24


  • 3 cups all-purpose flour
  • 2 teaspoons salt, divided
  • 14 tablespoons cold butter, divided
  • 12 tablespoons cold water
  • 1 pound Yukon gold or red potatoes
  • 1 small onion, finely chopped
  • 2 teaspoons ginger root, grated
  • 1 teaspoon minced garlic
  • 1 teaspoon cumin
  • 1⁄4 teaspoon cayenne pepper
  • 1⁄2 cup frozen peas
  • 2 teaspoons lemon juice
  • Water for sealing
  • Oil for frying


  • Mix flour and 1 teaspoon salt in a medium bowl. Cut in 12 tablespoons of cold butter until the mixture resembles coarse crumbs. Add water, 2 tablespoons at a time, mixing with a fork, until a dough forms. Knead briefly until smooth. Divide dough in half, then form into flattened rounds and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes or overnight.
  • In a saucepan, add potatoes and cover with cold water. Bring to a boil and cook 20-25 minutes, or until tender. Cool, then peel and cut into ¼” pieces.
  • Heat remaining 2 tablespoons of butter in a large skillet over medium heat. Add onion, ginger, garlic, cumin and cayenne. Cook 2-3 minutes until onion is softened. Add potatoes, peas, lemon juice and remaining 1 teaspoon salt. Cook 2-4 minutes until peas thaw. Cool completely.
  • When ready to form the samosas, cut each dough round into 6 pieces. Keep covered when not using. Roll one piece into a 6” circle. Cut circle in half and place a scant 2 tablespoons of filling in the center of each. Brush water around edges. Fold circle in half to form a triangle and pinch edges to seal.
  • Heat 3”-4” of oil to 350°F in a heavy bottom pan. Adjust as needed to maintain temperature during cooking.
  • Fry samosas 5-7 minutes, turning occasionally, until golden brown. Drain on paper-towel-lined plate.
  • Refrigerate leftovers.
  • Tip: Dough and filling can be made a day ahead of time and refrigerated. Samosas can also be formed and refrigerated until ready to cook.