Potato-Pea Samosas with Raw Onion Relish & Cilantro-Mint Chutney

April 11, 2010 (Last Updated: April 8, 2020)
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

My birthday celebration continues!  I had dinner with my family today, and although it was to celebrate my birthday, I “volunteered” to cook for all of us.  I had been wanting to create an Indian feast for some time now, and this seemed like the perfect opportunity.  I am so pleased with how everything turned out, and so was everyone else.  I got rave reviews for everything!  It all honestly tasted like it came from my favorite Indian restaurant.

 

 

 

 

Potato and pea samosas

Potato-Pea Samosas

Victoria
Prep Time 40 mins
Cook Time 20 mins
Resting Time 30 mins
Total Time 1 hr 30 mins
Course Appetizer
Cuisine Indian
Servings 20 samosas
Calories 108 kcal

Ingredients
  

Filling:

  • 12 ounces potatoes peeled, boiled and diced
  • 1/2 cup frozen peas
  • 1 tablespoon vegetable oil plus more for frying
  • 3/4 cup chopped onion
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon or less cayenne pepper
  • 1 1/2 tablespoons minced fresh ginger
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons chopped cilantro
  • Kosher salt

Dough:

  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 4 tablespoons vegetable oil
  • About 1/2 cup or more water, as needed

Raw Onion Relish:

  • 1 medium onion finely chopped
  • 1 teaspoon kosher salt
  • 5 teaspoons lemon juice
  • 1 tablespoon paprika
  • 1/8 teaspoon ground cumin

Cilantro-Mint Chutney:

  • 3/4 cup packed chopped fresh cilantro
  • 1/2 cup packed chopped fresh mint
  • 1 tablespoon lemon juice
  • 3/4 cup plain yogurt
  • Kosher salt

Instructions
 

  • To make the filling: Heat the 1 tablespoon vegetable oil in a skillet over medium high heat. Add the chopped onion and cook until soft and just beginning to turn golden. Add the spices, fresh ginger, potatoes and peas. Stir to evenly coat the vegetables with the spice mixture. Cook for a few minutes to heat the potatoes and peas so they can absorb the flavors. Add the lemon juice, chopped cilantro, and salt to taste. Remove from the heat and cool until ready to form the samosas.
  • To make the dough: mix together the flour and salt in a bowl. Add the oil and use your fingers to mix until you have a crumbly mixture. Add the water and mix with your hands until the dough just comes together nicely and is no longer dry. Gather dough and place on a floured board. Need for several minutes until the dough becomes smooth. Set aside in a covered bowl for about 30 minutes until ready to use.
  • To make the raw onion relish: Mix everything together and let sit for at least 30 minutes to marry the flavors. 
  • To make the cilantro-mint chutney: Put all the ingredients in a blender and puree. Scrape down the edges with a spatula, and puree again until well combined.
  • To assemble: cut the dough into 10 equal pieces. Roll each into a ball, and then roll out each ball into about a 5 inch diameter. Cut in half. Make the half into a cone by sticking seam together with a little water. Fill the cone three-quarters full with the potato-pea mixture. Stick the top of the cone together with a little water and press, then pleat to seal. Trim the imperfections from the pleated edge with a knife. Repeat with the remaining dough and filling. You may have some leftover filling.
  • To fry: fill a saucepan about 2 inches deep with vegetable oil and heat to about 350 degrees F. Carefully add small batches of samosas into the oil, without overcrowding. Fry until well browned, turning them once. Drain on a wire rack and keep them hot in a low oven. Serve with accompanying sauces.

Notes & Nutrition

Adapted from The Food of India
Servings 20.0 * calories 108 * Total Fat 4 g * Saturated Fat 1 g * Monounsaturated Fat 1 g * Polyunsaturated Fat 2 g * Trans Fat 0 g * Cholesterol 1 mg * Sodium 204 mg * Potassium 106 mg * Total Carbohydrate 15 g * Dietary Fiber 1 g * Sugars 1 g * Protein 3 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*

You Might Also Like

12 Comments

  • Reply
    Anonymous
    April 12, 2010 at 4:09 pm

    A fabulous feast! Everything looks so delicious! Happy birthday!

  • Reply
    Victoria
    April 12, 2010 at 7:09 pm

    Thanks! It WAS delicious 🙂 I look forward to the leftovers.

  • Reply
    Linn @ Swedish Home Cooking
    April 13, 2010 at 7:22 am

    Indian feast, wohoo! I can't tell you how much I'm craving Indian food right now. Compared to Swedish food..Swedish food is a bit dull sometimes so you'll need to mix it up with more spicy stuff. Like Indian food, right!

  • Reply
    Wheels and Lollipops
    April 13, 2010 at 9:58 am

    Now you have me craving my mom's food !!! Will definitely be adding this to my next dinner menu.

  • Reply
    Mom
    April 13, 2010 at 2:43 pm

    This Indian Feast was absolutely fantastic! I was one of the luckiest people to enjoy it on Sunday. Everything was just fabulous. Great job, Victoria and Happy Birthday!

  • Reply
    Sarah
    April 13, 2010 at 4:48 pm

    OH MY GOD! I'm so happy with this! I almost fainted. Haha. This looks wonderful. Really. A very happy birthday to you and thank you for sharing. 🙂

  • Reply
    notyet100
    April 13, 2010 at 5:07 pm

    omg u prepared all of this,.at the end of the day u must have felt so good,..belated birthday wishes to u

  • Reply
    Ann
    April 13, 2010 at 6:21 pm

    I wanna have my birthday soon.. to hae something like tahat.. what a feast.. so mouth watering. Happy Birthday

  • Reply
    Victoria
    April 13, 2010 at 5:51 pm

    Thank you everyone! I actually did make it all! My mom was an excellent sous chef, though, haha. I made the two sauces and the potato-pea filling the day before. I then made the sauce for the chicken and the chicken, but put them aside to cool separately and just warmed them up together to finish cooking later, after I made the dough, assembled and then fried the samosas. Then I made the lentils and rice. Those cooked faster but I had done a good job with my "mise en place" ahead of time so I had everything chopped, washed, ready to go! It was kind of a circus on the stove, but we managed to make it all work, haha.

  • Reply
    Kathy Gori
    April 14, 2010 at 12:34 am

    looks wonderful, I did a similar thing for my birthday a few weeks ago. Everything on your table looks yummy.

  • Reply
    Victoria
    April 14, 2010 at 12:41 am

    Thanks, I just love Indian food 🙂 I hope your birthday was fun as well, Kathy!

  • Reply
    Karla
    April 17, 2010 at 6:04 pm

    Those look amazing! I love Indian food. Hope you're doing well!!

  • Leave a Reply






    shares