Samosas
Classic Potato-Filled Pastries
Why This Recipe Works
A beloved tea shop snack, these samosas feature a perfectly seasoned potato and pea filling. The secret is in the tight folding technique, which ensures they fry into crisp, grease-free triangles.
Instructions
Boil the potatoes until tender, then mash them coarsely and mix with sautéed onions, peas, and spices.
Create a glue using flour and water, then fold the wrappers into cones, filling each with a heaping tablespoon of potato mixture.
Seal the edges carefully with the flour paste to ensure no filling leaks out during frying.
Deep-fry the samosas in batches at medium-low heat for about 8 to 10 minutes until they reach a deep golden brown.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days. Reheat in the oven or air fryer for best results.
Can I make this ahead of time?
The potato filling can be made 1 day ahead and stored in the refrigerator.
