Crispy Golden Potato Pastry (Printable)

Crispy pastry triangles stuffed with spiced potatoes, green peas, and aromatic herbs. A beloved Indian appetizer.

# What You’ll Need:

→ For the Dough

01 - 2 cups all-purpose flour
02 - 1/4 cup vegetable oil
03 - 1/2 teaspoon salt
04 - 1/2 cup water (as needed)

→ For the Filling

05 - 2 medium potatoes, peeled and diced
06 - 1/2 cup green peas (fresh or frozen)
07 - 1 small onion, finely chopped
08 - 2 tablespoons vegetable oil
09 - 2 teaspoons ginger, grated
10 - 2 cloves garlic, minced
11 - 1 green chili, finely chopped (optional)
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1/2 teaspoon garam masala
15 - 1/2 teaspoon turmeric powder
16 - 1/2 teaspoon chili powder
17 - Salt, to taste
18 - 2 tablespoons fresh cilantro, chopped
19 - 1 tablespoon lemon juice

→ For Frying

20 - Vegetable oil, for deep frying

# Steps:

01 - In a mixing bowl, combine flour and salt. Add oil and rub it into the flour until it resembles coarse crumbs. Gradually add water, kneading into a firm, smooth dough. Cover and set aside for 30 minutes.
02 - Boil diced potatoes until tender (about 10 minutes), then drain and set aside. In a skillet, heat oil over medium heat. Add onion, ginger, garlic, and green chili; sauté until onion is soft. Add cumin, coriander, garam masala, turmeric, and chili powder; cook for 1 minute. Stir in potatoes and peas; season with salt. Cook for 3–4 minutes, mashing some potatoes for texture. Stir in cilantro and lemon juice. Remove from heat and let cool.
03 - Divide dough into 6 equal balls. Roll each ball into a 6-inch circle, then cut in half to form two semi-circles. Brush the edge with water, form a cone by bringing the straight edges together, and press to seal. Fill the cone with 2 tablespoons of filling, then seal the open edge to form a triangle. Repeat with remaining dough and filling.
04 - Heat oil in a deep pan to 350°F (175°C). Fry samosas in batches, turning occasionally, until golden brown and crisp (about 5–6 minutes per batch). Drain on paper towels.
05 - Serve hot with mint chutney or tamarind sauce.

# Expert Advice:

01 -
  • The dough comes together faster than you would expect and bakes up incredibly flaky
  • You can freeze assembled samosas and fry them straight from frozen for instant party food
  • The filling is customizable based on whatever vegetables you have in your fridge
02 -
  • Let the filling cool completely before wrapping or the steam will make the dough soggy
  • Seal edges with water and press firmly, or they will burst open while frying
  • Do not overcrowd the pan or the samosas will absorb too much oil and turn greasy
03 -
  • Roll the dough thin but not transparent, or the filling will burst through during frying
  • Keep a small bowl of water nearby for sealing edges quickly

Go Back