Spiced Potato and Pea Samosas with Coriander-Mint Chutney

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Crispy fried samosas stuffed with a fragrant mixture of spiced potatoes and peas, served alongside a refreshing coriander-mint chutney inspired by Punjabi street food. This Indian-inspired recipe, ready in about 65 minutes, turns all-purpose flour, vegetable oil (for dough), water 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
• 4 tbsp vegetable oil (for dough)
• about 3/4 cup water
• 2 medium potatoes, peeled and diced
• 1 cup green peas, fresh or frozen
• 2 tbsp vegetable oil (for cooking filling)
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 tsp garam masala
• 1/2 tsp amchur (dry mango powder)
• 1 green chili, finely chopped
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped
• 1/2 cup fresh mint leaves
• 2 tbsp lemon juice
• 1/4 cup water (for chutney)
• for deep frying vegetable oil (for frying)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: To make the dough, combine 2 cups all-purpose flour with 4 tbsp vegetable oil in a mixing bowl. Gradually add about 3/4 cup water while kneading until a firm, smooth dough forms. Cover and rest for 30 minutes.
2. Step 2: Boil 2 medium diced potatoes in salted water until tender, about 10 minutes. Drain and mash lightly.
3. Step 3: In a skillet, heat 2 tbsp vegetable oil over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds, cooking until they start to crackle.
4. Step 4: Add 1 finely chopped green chili, mashed potatoes, 1 cup green peas, 1 tsp garam masala, 1/2 tsp amchur powder, and 1 tsp salt. Cook for 5 minutes until peas soften and spices are well blended. Stir in 2 tbsp chopped fresh cilantro, then remove from heat and cool.
5. Step 5: Divide dough into 8 equal balls. Roll each ball into a 6-inch circle, cut in half. Form a cone with each half, fill with potato-pea mixture, and seal edges with water.
6. Step 6: Heat vegetable oil in a deep pan to 350°F. Fry samosas in batches for 4-5 minutes until golden and crisp. Drain on paper towels.
7. Step 7: For chutney, blend 1/2 cup fresh mint leaves, 2 tbsp fresh cilantro, 2 tbsp lemon juice, 1/4 cup water, and 1/2 tsp salt until smooth. Serve samosas hot with coriander-mint chutney.