Northern Punjab Spiced Potato and Pea Samosas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Crisp fried samosas filled with a savory blend of potatoes, peas, and fragrant Northern Punjab spices, perfect as a snack or appetizer. This Indian-inspired recipe (vegetarian), ready in about 60 minutes, turns potatoes, frozen peas, onion 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

• 3 medium, peeled and diced into 1/2-inch pieces potatoes
• 1 cup frozen peas
• 1 small, finely chopped onion
• 1, finely chopped green chili
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchur (dried mango powder)
• 1/4 cup chopped fresh cilantro
• 1 teaspoon salt
• 4 tablespoons plus for deep frying vegetable oil
• 2 cups all-purpose flour
• 1/2 teaspoon carom seeds (ajwain)
• about 3/4 cup for dough water

Instructions

1. Step 1: Boil 3 medium peeled and diced potatoes in salted water for 10 minutes until just tender. Drain and mash lightly.
2. Step 2: Heat 4 tablespoons vegetable oil in a skillet over medium heat. Add 1 teaspoon ground cumin and cook for 30 seconds until fragrant.
3. Step 3: Add 1 small finely chopped onion and 1 finely chopped green chili; sauté for 5 minutes until onion is translucent.
4. Step 4: Stir in 1 cup frozen peas, 1/2 teaspoon garam masala, 1 teaspoon ground coriander, 1/2 teaspoon amchur, and 1 teaspoon salt; cook for 5 minutes until peas are soft.
5. Step 5: Mix the cooked onion and pea mixture into the mashed potatoes with 1/4 cup chopped fresh cilantro. Allow filling to cool.
6. Step 6: To make the dough, combine 2 cups all-purpose flour, 1/2 teaspoon carom seeds, and a pinch of salt in a bowl. Gradually add about 3/4 cup water, kneading until firm and smooth. Cover and rest for 30 minutes.
7. Step 7: Divide dough into golf ball-sized portions. Roll each into a 6-inch circle, cut in half to form two semicircles.
8. Step 8: Fold each semicircle into a cone shape, sealing the edge with water. Fill each cone with 2 tablespoons filling and seal the top edge tightly.
9. Step 9: Heat vegetable oil in a deep frying pan over medium heat to 350°F. Fry samosas in batches for 4-5 minutes, turning occasionally until golden brown and crisp.
10. Step 10: Drain on paper towels and serve hot with chutney or yogurt dip.