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🍽️ Crispy Samosas with Potato and Pea Filling

400 kcal · 30 min · 4 servings

Crispy Samosas with Potato and Pea Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and wash them thoroughly.
  2. 2. Cut the potatoes into small cubes.
  3. 3. Place the potato cubes in a pot with salted water.
  4. 4. Bring the water to a boil and parboil the potatoes for about 5 minutes.
  5. 5. Drain the water and let the potatoes drain well.
  6. 6. Clean the spring onions and dry them.
  7. 7. Cut off the roots of the spring onions.
  8. 8. Slice the spring onions into rings.
  9. 9. Wash the coriander thoroughly.
  10. 10. Pat the coriander dry.
  11. 11. Pluck the coriander leaves from the stems.
  12. 12. Chop the coriander leaves coarsely.
  13. 13. Heat the oil in a pot over medium to high heat.
  14. 14. Fry the parboiled potatoes for about 2 minutes.
  15. 15. Add the frozen peas to the pot.
  16. 16. Add the spring onion rings to the pot.
  17. 17. Season the mixture with salt.
  18. 18. Season the mixture with cayenne pepper.
  19. 19. Season the mixture with curry.
  20. 20. Cook the filling until soft, stirring occasionally, for about 10 minutes.
  21. 21. Add a little water if the pan becomes too dry.
  22. 22. Season the filling with cumin.
  23. 23. Season the filling with the chopped coriander.
  24. 24. Finally, adjust the seasoning of the filling with salt.
  25. 25. Let the filling cool down completely.
  26. 26. Put the flour into a bowl.
  27. 27. Add 1 teaspoon of salt to the bowl.
  28. 28. Add 2 tablespoons of oil to the bowl.
  29. 29. Add warm water gradually.
  30. 30. Knead the ingredients into a smooth dough.
  31. 31. Knead the dough vigorously for 5 minutes.
  32. 32. Ensure the dough is pliable.
  33. 33. Divide the dough into 12 equal portions.
  34. 34. Shape the portions into balls.
  35. 35. Flour a work surface.
  36. 36. Roll out the dough balls into circles with a diameter of 15 cm.
  37. 37. Halve the dough circles.
  38. 38. Place 2 teaspoons of the cooled filling on each dough half.
  39. 39. Brush the edges thinly with water.
  40. 40. Fold the dough halves into triangles.
  41. 41. Seal the openings of the samosas well.
  42. 42. Press the edges firmly together.
  43. 43. Place the finished samosas on a plate dusted with flour.
  44. 44. Repeat this until all samosas are prepared.
  45. 45. Heat the remaining oil in a small wok or pan.
  46. 46. Check the oil temperature by holding a wooden spoon in it.
  47. 47. The oil is ready when bubbles rise around the spoon.
  48. 48. Fry the samosas in batches.
  49. 49. Fry the samosas for about 2 to 3 minutes.
  50. 50. Turn the samosas while frying.
  51. 51. Fry the samosas until golden brown and crispy.
  52. 52. Let the finished samosas drain on kitchen paper.
  53. 53. Serve the samosas hot or lukewarm.

Nutrition per serving