Pea and Potato Indian Samosas

I love Indian food!

Actually, I could eat Indian food everyday if I lived closer to a great Indian restaurant.

Since I have to drive a great distance to eat my favorite Indian dishes I decided to start recreating some of my best Indian restaurant eats, starting with Pea and Potato Samosas.

I think I mentioned this previously, but when I went years without eating meat, Indian food saved me.

I was able to eat some of the best vegetarian meals that not only were full of flavor, but it tasted like home. 

Indian food taught me that I could eat meatless and still enjoy all the spicy flavors I love!

After you cook the potatoes and peas, allow them to cool slightly. This diagram shows you how to properly fold the samosas.

Make sure you make a slurry of flour and water to seal each edge of the samosas. You will end up with an open cone which will be filled with about 1 tablespoon of veggie mixture.

Using more slurry to close up the cone, you will need to press down more then once to seal the cone.

This is what you end up with. It’s really simple, you could also use filo dough to make the samosas as well.

I fried the samosas, but you could bake them at 350 degrees for about 15-20 minutes, brushing with a little olive oil prior to baking.

Don’t forget to prepare your fresh mango and green chili chutneys.

You need something to dip the samosas in. You can also substitute the cilantro in the green chili chutney for mint. 

These are truly crispy bites of joy! And the best part, you want miss the meat at all.

Tender potatoes, crisp peas and full of spice! This is a must make people.


Pea and Potato Indian Samosas

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 20 Samosas


4 potatoes, peeled, diced
2 cups cooking oil
1 cup frozen peas
1/2 cup onion
1 jalapeno, diced
3 cloves garlic, minced
1/2 tablespoon ginger, grated
2 teaspoons seasoned salt, or creole seasoning
1 teaspoon Tandoori powder
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon turmeric powder
10 flour tortillas, 9 inch
extra virgin olive oil
1/2 cup flour mixed with water to form liquid past

For the Mango Chutney:

1 cup frozen mango chunks
1/4 cup mango puree or juice
1 fresh mango diced
1/2 scotch bonnet pepper
1/2 red bell pepper
1/2 yellow bell pepper
1/2 red onion
3 cloves of garlic
1 lemon, zested, juiced
1/2 bunch green onions
1 tablespoon fresh ginger
1 teaspoon black pepper
1/2 teaspoon salt

For the Green Chili Chutney:

3 jalapenos
1 1/2 lb tomatillos
1/2  white onion
3 cloves of garlic
1/2 cup cilantro leaves
1 tablespoon, fresh lime juice
1/4 teaspoon salt
1 tablespoon extra virgin olive oil 


Peel and dice potatoes into 1/2 inch chunks, bring to boil and cook for about 10 minutes are until potatoes are tender. Drain, rinse in cold water and set aside.

Mix seasoning blend together.

In a large skillet over medium heat, add about 2 tablespoons of olive oil. Add onion and jalapeno and cook about 3 minutes, season with 1 tablespoon of seasoning blend and mix well. Add garlic and cook 1 minute more.

Add potatoes and remaining seasoning blend. Mash up potatoes slightly, leaving a little chunks. Cook about 5 minutes more.

Remove from heat, add peas, mix well and allow mixture to cool to room temperature.

To prepare mango chutney add all ingredients to blender and blend until desired consistency.

To prepare green chili chutney, preheat oven to broil, add all ingredients minus cilantro to a baking sheet, mix well, roast for about 10-15 minutes until tomatillos are slightly blackened. Remove from oven, add all ingredients to blender including cilantro and blend well.

To prepare samosas, cut flour tortilla in half. Follow diagram above, using flour/water paste to seal samosas at every angle.

You should have a open cone shape, fill with about 1 tablespoon of mixture. Use flour water mixture to line the inside of cone to press to seal.

Make sure to press until the samosas are closed tightly. Repeat until all samosas are done.

Heat oil to 350 degrees and fry samosas for about 2-3 minutes, until golden brown and crispy, serve with chutneys for dipping.


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