| Prep: 50 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 15g | 2g | 45g |
| sugars | fibre | protein | salt |
| 6g | 6g | 9g | 0.8g |
I have to admit, I’m completely in love with these Pea and Potato Samosas. My children absolutely adore them and my friends always ask for the recipe after just one bite. Not to mention, this recipe wonderfully combines the health-conscious elements of my Californian roots with that irresistible, comfort-food vibe I remember so well from my childhood.
A Spin on Tradition
Adapted from literal centuries of traditional Indian cuisine, these Pea and Potato Samosas offer a lighter, vegetable-centric version of this well-loved dish. The use of peas and potatoes allows us to add a nutritious, veggie-forward dish to our repertoire that doesn’t skimp on flavor. You may be familiar with different versions of samosas, often meat-filled or paired with various dips. This version stands alone perfectly, but can also be complemented with a fresh cucumber yoghurt dip, or your favorite chutney.
A Symphony of Spices
What I find truly captivating about this Pea and Potato Samosas recipe is its perfect marriage of spices. The turmeric, cumin, coriander, and paprika all come together with the robust aroma of fresh mint, ginger and cilantro, creating a symphony of flavors that you won’t be able to resist. It’s comfort food, yet it’s light, zesty and wonderfully refreshing all at the same time. If you’re interested to know more about the health benefits of these spices, check out this informative article on WebMD.
Easy, Elegant and Ideal for Every Occasion
Another reason to love these Pea and Potato Samosas? They’re surprisingly easy to make! With puff pastry at the ready, it makes the process simpler and the outcome just as delicious. They’re an elegant addition to casual family dinners and an absolute hit at parties or gatherings. You can even make a batch ahead of time and freeze them, perfect for hosting or just for those days when you want something quick, yet special.
In terms of pairing, the Samosas go perfectly well with a light, crunchy salad, maybe even an Avocado, Tomato and Mango Salsa reflecting my West Coast upbringing and the love for a good Avocado toast. Plus, consider pairing with a glass of crisp Sauvignon Blanc, an ideal match with the spices and undertones of this delightful dish.
If you have not yet added samosas to your cooking repertoire, this recipe is a great place to start. Your taste buds will revel in the mix of spices, herbs, and garden-fresh veggies inside these delightful pastry pockets. Give it a go, and I am sure they will quickly become a favorite in your household as well!
What You’ll Need
- 2 cups small peas, Fresh or frozen
- 2 large potatoes
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely diced
- 1 tablespoon finely grated ginger
- 2 cloves garlic, finely minced
- 1 whole green chili, finely chopped
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground paprika
- 1 1/2 teaspoons salt, or to taste
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh mint, finely chopped
- Juice of 1/2 a lemon
- 6 sheets of puff pastry
- 1 egg, beaten (for egg wash)
Method
Step One
Start by peeling and cubing your potatoes. Boil them until they are soft. Once they’re done, drain them and set them aside for later.
Step Two
While your potatoes are boiling, go ahead and heat your vegetable oil in a large pan over a medium heat. Once the oil is hot, add your onion. Cook the onions until they are golden brown and soft. This will take around 5-7 minutes.
Step Three
Next, add the grated ginger, minced garlic, and chopped chili to the pan. Cook these ingredients for about 2 minutes, or until they are fragrant.
Step Four
Now, add the ground turmeric, cumin, coriander, paprika, and salt to the pan. Stir everything together and cook for about a minute to allow the spices to blend together.
Step Five
Next, add your cooked potatoes and peas to the pan. Mash everything together until it’s combined well. Stir in cilantro, mint, and lemon juice, then remove from the heat and let the mixture cool.
Step Six
Now, preheat your oven to 200 degrees Celsius (or 400 degrees Fahrenheit). While the oven heats up, roll out your puff pastry and cut each sheet into 2 equal pieces.
Step Seven
Spoon some of your pea and potato mixture onto one half of each piece of puff pastry. Then, fold the pastry over to create a triangle. Seal the edges with a little water, then press down to secure the filling inside. Repeat until all pastry pieces are filled.
Step Eight
Place the samosas on a baking tray and brush the top of each one with the beaten egg. Bake them for 20-25 minutes, or until they are golden brown and crispy. Once they’re done, let them cool for a few minutes before serving. Enjoy!
