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Easy Samosas
Crispy pastry triangles stuffed with spiced potato and peas — folding the pastry into a tight cone before filling, rather than filling flat pastry and folding after, is what stops the filling leaking out during frying.
Ingredients
Instructions
Mash the boiled potatoes with the peas.
Stir in the cumin and garam masala until well combined but still with a bit of texture.
Fold each pastry sheet into a cone shape, spoon in the filling, then fold the top over and seal the edges firmly with a little water so nothing leaks out during frying.
Deep-fry in oil heated to medium, not too hot or the pastry will brown before the inside heats through, until golden and crisp, about 5 minutes, turning occasionally.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
