A samosa is a delicious Indian pocket of dough filled with vibrantly seasoned ingredients. In the vegetarian recipe below, you'll find the classic combo of potatoes and peas, spiced up with cumin seeds, turmeric and garlic. It's a crowd pleaser for sure!
The most time-consuming part of making a traditional samosa is definitely the dough, but in this version, tortillas stand in for the pastry. This makes these appetizers far less difficult to make. Serve them at your next dinner party as a hearty hors d'oeuvre, or dish them up alongside your favorite curry for dinner.
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Cooktop Cove
Vegetarian Pea and Potato Samosas
10
30 minutes
20 minutes
50 minutes
1 tablespoon ghee
2 potatoes, peeled and diced
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup frozen peas
2 tablespoons flour
6 tablespoons water
5 flour tortillas, halved
2 cups frying oil
Heat the ghee over medium heat in a frying pan.
Add the potatoes, and cook for about 5 minutes, until slightly. Add the onion and continue cooking for 10 minutes.
Add the garlic, ginger, cumin seeds, turmeric, salt, and pepper. Toss to combine, then add the peas, and cook until just warmed through. Set aside.
Stir together the flour and water until you have a thick paste. Fold one end of the tortilla towards the center, then dab some of the paste along the edge, and fold the other edge over, so that you have a cone.
Fill the cone with the vegetable filling, and seal the edge well with paste. Do the same with all of the tortillas.
Heat the frying oil to 350 degrees in a wide pot with high sides.
Working in batches if necessary, add the samosas and cook for 2 to 3 minutes, until golden brown on all sides.
Remove to a plate lined with paper towels. Serve hot.
