Potato And Green Pea Samosas


However much you experiment, develop new recipes or think up new ideas..there are always days, when all you need are familiar, comforting flavours and foods. The exotic Goats cheese does not matter then, nor the Carpacio or the caramalized Onion Jam…You simply want to go back to your roots, the familiar flavours you know and are used to.

For me, these are the typical flavours of Indian spices, herbs. Roast them, grind them or simply whole, these are the flavours I grew up around and will always remain in my senses wherever or whatever I end up doing.

I’ve had such times recently where all I have wanted to do is eat a plateful of my mothers’ homemade Samosas. She makes them really well and although there are places around town that are famous for them, you sometimes only want home-cooked, Mom-made stuff.

Samosa’s, by the way are an Indian snack famous almost world-over. These are fried pockets filled with fillings ranging from Potatoes and Peas to sometimes Veges to non-vegetarian options such as Kheema. For the experimental folks, there are also dessert versions such as Chocolate or Date samosas.

My mom makes this relish mix of potatoes, green peas and loads of mint for the Samosas and that takes my heart as comfort food (and no, I don’t care that they are fried..They are my comfort food)

I learnt making these goodies from her and have made use of fresh herbs that have been picked up from my windowsill garden and believe me; no flavour can replace their fresh notes.

Samosas – Potatoes and peas


For the dough covering:

Plain flour – 1 cup

Whole-wheat flour – 1 cup

Oil – 2 tablespoons

Salt – as per taste

Cumin seeds – ½ teaspoon


Oil in a wok – Enough for Deep-frying

For the Filling:

Boiled potatoes, chopped into small approx ½ inch pieces – 1 ½ cup

Boiled green peas – ½ cup

Finely chopped green chillies – 1 teaspoon

Curry leaves – 8-10 nos.

Finely chopped fresh mint leaves – ½ cup

Finely chopped fresh coriander leaves – ½ cup

Salt – as required for taste

Vegetable oil – 2 tablespoons

Cumin seeds – ½ teaspoon

Asafoetida – 1-2 pinches



For the dough covering:

  • Mix the flours together.
  • Add the salt and cumin seeds.
  • Add the oil and mix well.
  • Bind the mixture using water to get firm dough.
  • Leave aside to rest.

For the Filing:

  • Heat 2 tablespoons of oil in a pan.
  • Add in the Cumin seeds and once they sputter, add in the curry leaves.
  • Add in the asafoetida at this stage.
  • Add the green chillies and stir for a few minutes.
  • Add in the chopped potatoes and green peas and sauté for 3-4 minutes until everything’s well coated.
  • Add in the coriander and mint leaves and stir for another couple of minutes.
  • Season with salt as required.
  • Leave aside to cool.


Final Assembly:

  • Divide the dough into small balls of about 1-inch size.
  • Roll these into small roundels about 3-4 inches in diameter.


  • Use a little water and brush the sides of the roundel. This will help the dough to stick. Stick 2 sides of the round as shown in the picture to create a pocket.


  • Spoon a little of the filling prepared into this pocket and seal the dough using a little water around the edges. Make sure the edges are sealed else the filling will leak out during frying.



  • Heat the Oil in a deep fryer.
  • Once hot, drop the samosas carefully and fry for a couple of minutes on each side or until golden brown on a medium flame.
  • Take out and rest on absorbent paper to extract out all the residual oil.
  • Serve these with a Chilli, Coriander and Mint Chutney or Tamarind chutney.



2 Comments Add yours

  1. Sweta Ojha says:

    This looks yummy ! 😀

    Liked by 1 person

    1. finenish says:

      Thank you 🙂

      Liked by 1 person

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