Recipe from Roopal Saran

Makes 10 samosas

2 large potatoes

1 medium onion, diced

1 serrano or jalapeno chili, seeded and minced

2 cloves garlic, minced

2 cups frozen peas

1 teaspoon cumin seeds

2 teaspoon cumin powder

2 teaspoon coriander powder

1 teaspoon red chili powder

1 teaspoon turmeric powder

2 teaspoon salt

1 tablespoon lemon juice

5 medium size flour tortillas

2 tablespoon oil for sautéing

Oil for frying

2 tablespoons All Purpose flour (for paste)                                                     

water (to make paste)


Prep Vegetables:

  1. Boil potatoes.  Peel and cube.
  2. Mince garlic and chili.
  3. Dice onions.
  4. Empty peas into a bowl.  Add water and 1 teaspoon salt and microwave for 4 minutes.


Toast spices and sauté vegetables:

  1. Heat oil in pan.  Add cumin seeds, garlic, and chili.
  2. When cumin seeds start to pop, add onions. 
  3. When onions start to brown, add potatoes and peas. 
  4. Add cumin powder, coriander, red chili powder, turmeric, and salt.
  5. Let cook for 20 minutes stirring regularly. Add lemon juice.


Prepare frying set up and samosa paste:

  1. Make a paste with 2 tablespoons of flour and water.  Consistency should be very sticky.


Assemble samosas

  1. Cut tortilla in half and lay in front of you with the flat edge face down. 
  2. Keeping the bottom center of the flat edge still, fold both sides up to make a cone. 
  3. Use paste to seal tortilla in place in the cone shape.
  4. Fill with potato-pea stuffing, and seal shut with more paste.


Fry and serve samosas

  1. Fry the samosas 2-3 at a time, about 2-3 minutes until tortilla are golden, but not too dark.
  2. Let sit for a few minutes before eating – they will be hot.
  3. Can be dipped into mint-coriander chutney or sweeter tamarind chutney.


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