Crisped Potato and Pea Samosas with Gujarati Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Golden fried samosas filled with spiced potatoes and green peas, seasoned with classic Gujarati flavors for a crispy and satisfying snack. This indian-inspired snacks (vegetarian) ready in about 60 minutes turns all-purpose flour, salt, oil (for dough) into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 3 tbsp oil (for dough)
• 3/4 cup water (for dough)
• 2 cups potatoes, boiled and diced
• 1 cup green peas (fresh or frozen)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp hing (asafoetida)
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp ginger, grated
• 1 green chili, finely chopped
• 2 tbsp fresh coriander leaves, chopped
• as needed oil (for frying)

Instructions

1. Step 1: To prepare the dough, mix 2 cups all-purpose flour with 1/2 tsp salt and 3 tbsp oil in a large bowl. Gradually add 3/4 cup water, kneading into a firm, smooth dough. Cover and set aside for 30 minutes.
2. Step 2: Heat 2 tbsp oil in a pan over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds; when they begin to pop, add 1/4 tsp hing, 1 tsp grated ginger, and 1 chopped green chili. Sauté for 1 minute until fragrant.
3. Step 3: Add 2 cups boiled diced potatoes and 1 cup green peas to the pan. Stir in 1/4 tsp turmeric powder, 1/2 tsp garam masala, 1/2 tsp red chili powder, 1 tsp coriander powder, and 1/2 tsp salt. Cook for 5 minutes, stirring occasionally, until the mixture is well combined and heated through.
4. Step 4: Remove from heat and stir in 2 tbsp chopped fresh coriander leaves. Allow the filling to cool slightly.
5. Step 5: Divide the dough into 8 equal balls. Roll each ball into a 6-inch circle. Cut each circle in half to form two semi-circles.
6. Step 6: Take one semi-circle, fold into a cone shape, sealing the edge with water. Fill the cone with 2 tbsp of the potato-pea mixture, then seal the open edges tightly to form a triangular samosa.
7. Step 7: Heat oil in a deep pan to 350°F (175°C). Fry the samosas in batches for 4-5 minutes, turning occasionally, until golden and crisp. Drain on paper towels and serve hot.