Crispy Potato and Pea Samosas with Tamarind Chutney

Quick Recipe Version (TL;DR)

• Yield: 16 samosas (8 servings)
• Prep Time: 45 minutes (includes 30-minute dough rest)
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• Dough: 2 cups (250 g) all-purpose flour, 6 tbsp neutral oil or ghee, 1 tsp kosher salt, 1/2 tsp ajwain (optional), 2/3 cup (160 ml) cold water
• Filling: 1 1/2 lb (680 g) potatoes, 1 cup (140 g) frozen peas, 1 small onion, 2 tbsp oil, 2 tsp coriander seeds, 2 tsp cumin seeds (divided), 1 tbsp minced ginger, 1–2 green chilies, 1/2 tsp turmeric, 1 tsp garam masala, 1 tsp amchur, 1 tbsp lemon juice, 1/2 tsp Kashmiri chili powder, 1/4 cup chopped cilantro, 1 1/4 tsp salt
• Seal: 2 tbsp flour + 2 tbsp water (paste)
• Frying: 1.5–2 quarts (1.5–2 L) neutral oil
• Tamarind chutney: 1/4 cup tamarind concentrate, 1/2 cup water, 1/3 cup jaggery or brown sugar, 1 tsp ground cumin, 1/2 tsp ground ginger, 1/2 tsp chili powder, 1/4–1/2 tsp black salt or kosher salt
• Cilantro yogurt: 1 cup whole-milk yogurt, 1 cup packed cilantro leaves, 1/4 cup mint, 2 tbsp lemon juice, 1 small garlic clove, 1 small green chili (optional), 1/2 tsp sugar, 1/2 tsp salt

Do This

• 1. Make dough: rub flour with oil, salt, ajwain until sandy; add 2/3 cup cold water to form a stiff dough. Knead 5 minutes; rest 30 minutes.
• 2. Boil potatoes until tender (12–15 minutes); blanch peas 1 minute. Drain; roughly mash potatoes.
• 3. Toast coriander and 1 tsp cumin seeds; crush. Sauté onion with 1 tsp cumin, ginger, chilies; add spices, potatoes, peas, lemon, cilantro; cool.
• 4. Mix flour-water paste. Divide dough into 8 balls; roll ovals, cut in half. Form cones; fill ~2 tbsp; seal well.
• 5. Heat oil to 325°F (165°C). Fry 5–6 samosas at a time, 12–14 minutes, until deep golden; drain.
• 6. Optional: for extra-crisp, refry at 350°F (175°C) for 2–3 minutes.
• 7. Simmer tamarind chutney 6–8 minutes until glossy; blend cilantro yogurt smooth. Serve hot.

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Why You’ll Love This Recipe

• Crisp, flaky shells made with a classic shortcrust-style dough that actually stays crunchy.
• Fragrant cumin-coriander spice blend that perfumes the potato-and-pea filling.
• Two easy sauces: tangy-sweet tamarind chutney and cooling cilantro yogurt.
• Clear, foolproof shaping and frying method for picture-perfect samosas.

Grocery List

• Produce: Potatoes, onion, garlic, fresh ginger, green chilies, cilantro, mint, lemon
• Dairy: Whole-milk yogurt (or Greek yogurt)
• Pantry: All-purpose flour, neutral oil or ghee, frozen peas, tamarind concentrate, jaggery or brown sugar, cumin seeds, coriander seeds, ground cumin, ground ginger, turmeric, garam masala, amchur (dry mango powder), Kashmiri chili powder, ajwain (optional), salt

Full Ingredients

Samosa Dough

• 2 cups (250 g) all-purpose flour
• 6 tbsp (90 ml) neutral oil or ghee
• 1 tsp kosher salt
• 1/2 tsp ajwain (carom) seeds, optional but traditional
• 2/3 cup (160 ml) cold water, plus up to 2 tsp more as needed

Potato-and-Pea Filling

• 1 1/2 lb (680 g) potatoes, peeled and cut into 1-inch chunks (Yukon Gold or russet)
• 1 cup (140 g) frozen green peas
• 2 tbsp neutral oil
• 2 tsp whole coriander seeds
• 2 tsp whole cumin seeds, divided
• 1 small onion (about 100 g), finely chopped
• 1 tbsp fresh ginger, minced
• 1–2 green chilies, finely chopped (seed for less heat)
• 1/2 tsp ground turmeric
• 1/2 tsp Kashmiri chili powder (or mild chili powder)
• 1 tsp garam masala
• 1 tsp amchur (dry mango powder) or 1 tbsp extra lemon juice
• 1 tbsp lemon juice
• 1/4 cup chopped fresh cilantro
• 1 1/4 tsp kosher salt, plus more to taste

Flour Paste for Sealing

• 2 tbsp all-purpose flour
• 2 tbsp water

For Frying

• 1.5–2 quarts (1.5–2 L) neutral oil (vegetable, canola, or peanut)

Tangy Tamarind Chutney

• 1/4 cup (60 ml) tamarind concentrate
• 1/2 cup (120 ml) water
• 1/3 cup (65 g) jaggery or dark brown sugar
• 1 tsp ground cumin (roasted if possible)
• 1/2 tsp ground ginger
• 1/2 tsp Kashmiri chili powder
• 1/4–1/2 tsp black salt or kosher salt, to taste
• Pinch of asafoetida (hing), optional

Cooling Cilantro Yogurt

• 1 cup (240 g) whole-milk yogurt (or Greek yogurt)
• 1 cup packed cilantro leaves
• 1/4 cup packed mint leaves
• 2 tbsp lemon juice
• 1 small garlic clove
• 1 small green chili, optional
• 1/2 tsp sugar
• 1/2 tsp kosher salt
• 1–2 tbsp cold water, to thin

Step-by-Step Instructions

Step 1: Make the flaky samosa dough

In a mixing bowl, combine flour, salt, and ajwain. Add oil or ghee and rub it into the flour with your fingertips for 2–3 minutes until the mixture looks like damp sand and holds together when squeezed. Drizzle in 2/3 cup cold water, a little at a time, and gently knead into a stiff, smooth dough (about 5 minutes). Cover with a damp towel and rest for 30 minutes to relax the gluten and hydrate the flour.

Step 2: Make the chutneys while the dough rests

For tamarind chutney: In a small saucepan, whisk tamarind concentrate, water, jaggery, cumin, ground ginger, chili powder, and salt. Bring to a simmer over medium heat and cook 6–8 minutes until glossy and slightly thickened. Cool; it will thicken a bit more.

For cilantro yogurt: Blend yogurt, cilantro, mint, lemon juice, garlic, green chili (if using), sugar, salt, and 1–2 tbsp water until smooth and pourable. Chill until serving.

Step 3: Cook potatoes and peas

Place potatoes in a saucepan, cover with cold water by 1 inch, add 1 tsp salt, and bring to a boil. Reduce to a gentle simmer and cook until tender, 12–15 minutes. In the last minute, add frozen peas to blanch. Drain well. Roughly mash the potatoes (leave some small chunks for texture). Spread on a tray to steam off moisture.

Step 4: Toast spices and build the filling

In a dry skillet over medium heat, toast coriander seeds and 1 tsp cumin seeds until fragrant, 60–90 seconds. Cool slightly, then crush coarsely with a mortar and pestle (or pulse briefly). Return the skillet to medium heat with 2 tbsp oil. Add the remaining 1 tsp cumin seeds and the onion; cook until translucent and lightly golden, 5–6 minutes. Stir in ginger and green chilies; cook 30 seconds. Add turmeric, chili powder, the crushed cumin-coriander, and garam masala; cook 30 seconds to bloom the spices. Fold in the potatoes and peas, amchur, lemon juice, cilantro, and 1 1/4 tsp salt. Mix until evenly seasoned but not pasty. Taste and adjust salt or lemon. Cool completely before filling.

Step 5: Shape and seal the samosas

Mix the flour paste (2 tbsp flour + 2 tbsp water). Divide the dough into 8 equal balls. Working one at a time, roll each ball into a 7-inch oval about 1/8 inch (3 mm) thick. Cut in half to make two semicircles. Brush a thin line of paste along the straight edge; form a cone by overlapping the straight edges by about 1/2 inch and pressing to seal. Hold the cone in your hand, fill with about 2 tbsp potato-pea filling (do not overfill), brush paste along the open rim, then pinch and pleat to seal, pressing out air pockets. Set on a parchment-lined tray and keep covered with a towel.

Step 6: Fry low-and-slow for shatter-crisp shells

Heat 2 inches of oil in a heavy pot to 325°F (165°C). Fry 5–6 samosas at a time, maintaining 315–330°F; adjust heat as needed. Cook 12–14 minutes, turning occasionally, until deeply golden and crisp. Drain on a wire rack. For extra crunch, do a quick second fry at 350°F (175°C) for 2–3 minutes just before serving.

Step 7: Serve hot with both chutneys

Arrange samosas on a platter. Serve immediately with warm, tangy tamarind chutney and cooling cilantro yogurt. If you like, dust the samosas with a pinch of chaat masala and add lemon wedges on the side.

Pro Tips

• A stiff dough is key. If the dough feels soft, it will blister and absorb oil. It should feel firm but smooth after resting.
• Cool the filling completely. Warm filling creates steam, which can split seams and soften the crust.
• Seal carefully. Use just enough flour paste and pinch firmly along the seam and the top edge; press out trapped air.
• Fry at a steady low temperature. The slow fry (around 325°F) is what builds those dense, flaky layers with minimal bubbling.
• Drain on a rack, not paper towels, to keep the bottoms crisp.

Variations

• Baked or air-fried: Brush shaped samosas with oil. Bake at 375°F (190°C) for 28–32 minutes, turning once, or air-fry at 350°F (175°C) for 14–18 minutes until golden.
• Paneer and pea: Swap half the potatoes for 8 oz (225 g) crumbled paneer; keep spices the same.
• Sweet potato and chickpea: Use 1 lb (450 g) sweet potato + 1 cup cooked chickpeas; add 1/2 tsp smoked paprika.

Storage & Make-Ahead

Refrigerate cooked samosas up to 3 days; re-crisp at 350°F (175°C) for 10–12 minutes. Freeze shaped, uncooked samosas on a tray until solid, then bag up to 2 months; fry from frozen at 320°F (160°C) for 15–18 minutes. Tamarind chutney keeps 2 weeks chilled; cilantro yogurt keeps 3 days.

Nutrition (per serving)

Approximate for 2 samosas with both chutneys: 480 calories; 22 g fat; 62 g carbohydrates; 6 g fiber; 8 g protein; 650 mg sodium. Actual values will vary with oil absorption and exact sizes.