Potatoes and Peas Samosa

Potatoes and Peas Samosa | Playful Cooking

Close to our old apartment, there is this very popular Indian sweet and snack shop that is always jam-packed, serving folks their favorites. They definitely make sure no one misses their favorites from back home. Almost every Friday evening, Arvind would stop there from work and pick my all time preferred – samosa. A short message from him and I would quickly start prepping masala chai. By the time he reached home, tea would almost be ready and samosa would still be warm. What better way to start the weekend? Over the period of time, it almost became a ritual until we moved to a different area and the shop was way out of his route. I love samosas and had to learn how to make it at home so that occasionally we could go back to our Friday evening customary. There are wide varieties of filling you can use in samosas and my pick has always been the classic potato and peas.

Potatoes and Peas filling for Samosas | Playful Cooking


I thought that how challenging could it be and after a long phone call with my mom, I set out to give it a shot. Now, my mom is an amazing cook who doesn’t measure ingredients with cups and she always cooks with her instinct, like most moms. Truth is, it’s never been easy for me to follow her recipe. I basically take her idea and then figure it out myself. If you look for samosa recipes over the Internet, there are endless options and all says the same thing – prepare the dough and the filling, fill, shape and fry it.


Step by step instructions for Samosas | Playful Cooking

Step by step instructions for Samosas | Playful Cooking

Step by step instructions for Samosas | Playful Cooking

Step by step instructions for Samosas | Playful Cooking

Step by step instructions for Samosas | Playful Cooking

Step by step instructions for Samosas | Playful Cooking

Step by step instructions for Samosas | Playful Cooking


No matter how easy it sounds, there is a very critical point to be followed without which samosa will not turn out crispy as it should be. I learned it the hard way, after three frustrating failed attempts! Just like it’s important to use cold butter and ice water to make a flaky piecrust, it’s equally essential to start deep-frying the samosas in room temperature oil and not drop these in hot oil. Allowing it to fry slowly as the temperature rises creates that crispy flaky crust that we all love the most about this snack. My friend Prerna shared this knowledge with me that she learned from local vendors in India. That is the perfect source and it worked like a wonder. Success finally!

Well, it’s true that by doing so, it soaks a lot of oil, which is why samosas should never be your everyday diet. Make it occasionally, but make it perfect.


Potatoes and Peas Samosa | Playful Cooking

Potatoes and Peas Samosa | Playful Cooking


I can never get bored of this flaky, deep fried, savory filled pastry. And while most people like to pair it with green chutney or tamarind sweet chutney, I need nothing more than some ketchup and a hot cup of tea.

And thank you Sam for being such an awesome hand model. If only I could borrow you for all my posts!


Potatoes and Peas Samosa

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 8 medium size samosas

Potatoes and Peas Samosa


    for the dough
  • 1-1/2 cup all purpose flour
  • 3 tablespoons oil
  • 1 teaspoon carom seeds
  • 1 teaspoon salt
  • water for kneading
  • for the filling
  • 2 medium size potatoes pealed and boiled.
  • 1/2 cup peas
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon dry mango powder
  • salt
  • deep frying
  • vegetable oil


  • In a bowl, combine flour with salt and carom seeds. Now, pour oil and mix it with hand thoroughly. Once the flour holds itself when held in your fist tightly, you can start pouring water little by little until it forms dough. Cover the bowl and let it rest for about 15 minutes.
  • In the mean time, make the filling. Cut the boiled potatoes in tiny bite sizes and add chili powder, cumin powder and dry mango powder. Add salt if you didn’t add while boiling the potatoes and give it a rough mix.
  • In a small pan, heat 1-tablespoon oil and add mustard seeds. It will splatter, so be very careful. Add peas and fry for about a minute. Next, add boiled potatoes and give it a stir. Check for salt and add any, if required. Once done, keep it aside and allow it to cool completely.
  • Once the filing is cool and dough is rested enough, give the dough another knead and divide it into equal size balls. Make big balls (about 21/2 inches in diameter), because each ball will make two samosas. Mine were medium size samosas.
  • Roll out the ball into a circle; slice it with knife in the center, take one semicircle in hand and form a cone. Place it in your hand comfortably (follow the pictures above to understand better) and fill about 2 tablespoons of the mixture. Pinch the end to seal it tightly and allow it to sit on the board to make a flat bottom. You can rub some water at the edges if it’s not sealing properly.
  • In a big wok or deep pan, pour enough vegetable oil and drop a few of the samosas. Bring the heat to medium and allow it to fry slowly. Do not overcrowd the pan and rotate it in between to brown it on all the sides. Once done, lift it from the oil and keep it in a kitchen towel, allowing it to drain any excess oil.
  • Allow the oil to cool down before you fry the next batch.


It's very important to start frying the samosas in room temperature oil and not hot oil. Allow the hot oil to cool completely before you fry the next batch.



Potatoes and Peas Samosa | Playful Cooking


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I am trying to cut down on snacks! And your pics are just torturing me now!!! Really really would love that with hot chai.

Love the step by step shots too.

Oh your samosa look mouthwatering, well worth the indulgence!

The samosas indeed look purrfect and the tutorial most helpful 🙂
It has been ages since I have had a samosa and the next time I make them, I will surely try these handy tips. thanks for sharing.

Masala Chai says:

Hello! I have been following your lovely writings for a while now, and I thank you for sharing your beautiful creativity. I searched your site for your masala chai recipe but no such luck. I have just recently been experimenting with this and would love to get your take on it. Thanks again kindly for everything you do. 🙂

Sarvani says:

wowzaaa!! look at you… extremely well done!!!am super impressed.. have gone through all your pics again and again..

They look so flaky and irresistible!

Poornima says:

Kankana, love love the step by step pics, amazing posts and the samosas look incredible. I don’t remember the last time I had one and this just is so tempting. I have never fried samosas in cold oil, will definitely keep it in mind next time.

bookmarking. you make it sound and look so simple. The pictures are beyond gorgeous!

dixya says:

absolutely love fried samosas – not an everyday thing but definitely crisp and warm. I have tried baked version in the past but nothing beats this kind 🙂

Kulsum says:


Yvette @ Muy Bueno says:

Holy moly these photos are beyond gorgeous. I am loving the sound of these! That first photo needs to a cookbook cover 😉

Ash says:

Absolutely in love with fried standing samosas. Looks very nice and your instructions are very well done.

Soma says:

Wow! They look professional. I love samosas with puffed rice (muri). I am so scared to make them though. I have a question. I have seen the vendors in India cooking the samosas in hot oil because it will be very inconvenient for them to cool the oil every time for a new batch. There must be a way to do it other than cooling the oil to room temp.

Kankana Saxena says:

samosa with puffed rice? Wow that I never tried. I know a friend who likes to smash samosa place in between slices of bread and eat like a sandwich 🙂
To answer your question, if you notice, in India the vendors fry many samosas in one batch. The oil need not be cold, or exactly room temperature, but it should not be hot for sure. And since it’s always fried in medium temperature, the oil never gets too hot. I might personally ask the vendors when I visit India next time, but the truth is, it turned out flaky and crispy only when I started frying it in room temperature oil. Other times it turned out tasty but definitely not flaky. Hope this helps!

Soma says:

Yes, it’s a very common snacking item in West Bengal. We call it muri. We sometimes add other things to the muri too. I asked my mom and she agreed to the fact that the oil should be moderately hot or just hot, not very hot. If I didn’t read your post, I would have been in the dark forever may be. My Maa came to know about it from a vendor in North-East Bengal when she went there for a vacation. Amazing! Thanks for the beautiful post.

Wow…I loved this post: photos, the step-by step pictures, recipe…everything… How I wish I could grab those somosa’s right out the screen…

I love samosas. but I think i will use this filling in an omelet and save the calories of the frying. Thanks!

Liren says:

Oh, I love this post so. The step by step was wonderful, and I agree, I adore the classic filling with potatoes. How I wish I had this for lunch today!

Medha says:

Your post is perfect to beat the Monday blues! Love your gorgeous step by step photography.

I could easily live off of samosas for the rest of my life!
Never made them at home. Love the recipe. Might try my hand
at it this w/end.

Archana says:

Huge fans of Samosas myself! They are such a delicious Indian treat and with chai on the side….I couldn’t ask anything more for a perfect evening! Gorgeous photographs!

Reem says:

Beautiful. …
Babe I’m in love with this post… such gorgeous one!


First time on your space and I loved the pictorials. Such slender beautiful hands and loved the color of her dress – purple set against the dark background – added so much more drama for me! I love samosas and can have them all day bt I love to dunk them in Sweet Chat tamarind chutney! Droooolll!


Brings back old memories. Dad used to bring hot samosas on his way back from work and Mom serves it with Hot tea. Hot chai with samosas slathered in green chutney and dates chutney makes me weak in my knees. We still follow this ritual when I am home

carey says:

Room temperature oil! I love unexpected tricks like that — it’s so interesting.

When I was young, there was this little natural foods store on the way to my grandma’s house that sold fresh samosas, and my parents would always stop there and buy a giant bag of them. (This was back when samosas were hard to come by in upstate NY, so gorging ourselves seemed necessary!) These seem to be quite similar to what I remember — potatoes and peas, and not an overwhelming amount of spices. My parents still talk about those samosas (and lament the fact that they can’t get them anymore), so I would love to surprise them with a batch of these!

Kankana, these samosas look gorgeous! Also you’ve made me super hungry before lunch time! I’m also making note of the room temperature oil tip you shared because I think I’m going to make your recipe for Diwali this week 🙂

A little time consuming but homemade samosas are the best. My dad told me about the slow frying trick. I dont know how he knew but it does work 🙂

Kiran says:

LOVE homemade samosa with cuppa pipping hot tea. Just divine! 🙂

Elvira says:

I’m not going to miss out on making these…that’s for sure!! I don’t think I’ve ever seen them here in Rome. They are perfect for when I organize the aperitivo night with friends, I know they will be stunned 🙂 Thanks for sharing!

jehanne says:

I love your pictorials, thats very useful Kankana especially since I can never get the shape right! I love the addition carom seeds in your dough, they look exceptionally gorgeous !

my kids would love this! Well done. I must try it

Nami | JOC says:

Homemade samosa from scratch! Gosh, there is nothing better than that!

I am addicted to samosas. Such a delicious recipe. Can’t wait to try making my own

Kankana, Thats a brillint piece of information about frying them in room temperature oil, Next time when i have some guests over ,i am going to fry them in room temp…samosa looks prefect, pics as always classic !

goodness, i never realized how much time it would take to cook these things up! cooling the oil between batches. and they’re always so cheap!!
i love the ritual you had with Arvind, and when it no longer became possible to keep it up that way, you found another way to make it happen.
is it sacrilege for me to ask if it’s at all possible to bake??? (and if it’s offensive that i asked, can we still be friends??)

Vidya says:

absolutely love the step by step pictures..looks perfect..
samosa + tamarind chutney..one of fav combo…mm im already feeling hungry.

nipponnin says:

I’ve never made this before. Or I have never eaten this before. Looks wonderful! I’m going to try it. Photographs are perfect and so impressive.

rebecca says:

these look perfect

najla says:

Never knew that samosas should be dropped into oil at room temparature.. Should try it next time.. Beautiful post and snaps Kankana.. Thanks for sharing.. 🙂

Vanamala says:

Ver nice …. Lovely pics

Hi Kankana,
I made these wonderful Indian Tea time snack today…That was Awesome…I shared this with 4 of my friends too…everyone enjoyed ending licking their fingers and complaining – only one?
I am a blogger too…i know how difficult it is to create one such post….you did a fab job clicking everything so perfect…Its my duty to comment my experience – personally – I loved it, Thank you. I made some small changes by adding green chillies,Onions, Garlic and Raisins to the potato mixture. I also added some cumin seeds to the maida batter. I am not sure did you add this point in your writing if not i would suggest you would , i covered the batter and the filled uncooked samosas covered until it goes to oil as it got dry from outside…Thank you again..

I meant covering with a wet cloth – ah i forgot to mention that 😉

Mmm.. I love everything here,.. potatoes.. peas.. pastry.. my kind of recipes. Must be delicious. Will add it to my next “to do ” list.