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Potatoes & Peas Samosa

Street food is one of the great ways to get to know the cuisine of any country. And, samosas are one of India's most famous snack foods. This version, stuffed with spiced potatoes and peas, is a great vegetarian snack or canape.

Simon Majumdar's Potatoes and Peas Samosa recipe

Potatoes and Peas Samosa Recipe

(Makes about 10 Samosas)


  • 4 Yukon Gold Potatoes (Peeled, Boiled and Fork-Mashed)

  • 1 Cup Frozen Peas

  • ½ White Onion (Diced)

  • 3 Serrano Chili (Minced)

  • 2 Teaspoon Garlic Paste

  • 2 Teaspoon Ginger Paste

  • ¼ Teaspoon Cumin Powder

  • ¼ Teaspoon Coriander Powder

  • ¼ Teaspoon Red Chili Powder

  • 1 Teaspoon White Sugar

  • 1 Teaspoon Salt

  • ½ Cup Cilantro Leaf (Chopped)

  • Vegetable Oil (for Deep Frying)

  • 10 Samosa or Spring Roll Wrappers



  1. Add 2 teaspoon of oil to a pan.

  2. Add the onions and cook until golden.

  3. Add the ginger paste and the garlic paste. Cook through for two minutes.

  4. Add the cumin powder, coriander powder, red chili powder, sugar and salt. Cook through for two minutes.

  5. Add the spice mixture to the potatoes. Stir through to combine it thoroughly.

  6. Remove from heat and allow to cool.

  7. Once cool, add the cilantro. Stir through.

  8. Add the frozen peas just before rolling.

  9. Add the filling to the Samosa or Spring Roll wrapper, and top with some minced chili before sealing.

  10. Deep fry until golden brown.

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