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Samoosa’s Packed with Potato, Peas & Cashew Nuts

Normally samoosa’s are triangular 🙂   but I did not want to spend too much time on filling therefore my quick fix version that somewhat looks like a pie.  Hey if it taste as good and looks good …why not, rite 😉 the filling is that of a traditional Punjabi samoosa all dressed up like Poli 🙂

potato samoosa


Pastry dough –  makes 8

1 cup (250ml) flour

2 tsp (10ml) butter

¼ tsp baking powder

1/4 tsp ajwain seeds(carom)

Pinch of salt

¼ cup (60ml) cold water


2 medium potatoes –  boiled until soft but still firm

1 Tbsp  (15ml) Ghee (replace with oil)

¼ tsp mustard seeds

1 sprig curry leaves

½ tsp yellow asafoetida

¼ tsp cumin seeds

¼ tsp fennel seeds

2 green chillies finely sliced

1 tsp (5ml) coriander powder

1 tsp (5ml) cumin powder

½ tsp (2.5ml) turmeric powder

½ tsp mango powder

1 tsp (5ml) chilli powder

½ cup (125ml) frozen peas thawed in boiling water

1 tsp (5ml) salt

1 Tbsp (15ml) cashew nuts

Oil for deep frying

Let’s cook 😊 

Start first with the pastry.  In a mixing bowl, add the flour, baking powder, salt and butter.  With your hands rub in the butter.  thereafter add ajwain  seeds and water and knead the dough until smooth.  The dough will be stiff – cover and let it rest while you make the filling

Boil the potatoes until soft but still firm, once cooked, peel and slice into small squares

Heat the ghee/oil in a pan.  Throw in the mustard seeds, curry leaves, asafoetida, cumin seeds, fennel seeds, and chillies.  Once the seeds pop and leaves splatter – add the coriander powder, cumin powder, turmeric powder, mango powder and chilli powder – give it a good swirl and immediately add the potato, peas, salt and cashew nuts.  Give is a nice good mix.  Cover and cook for 10 minutes.  Remove from the heat and allow to cool completely.

Now back to the pastry, divide the dough into 8 parts, roll into balls and then roll flat with a rolling pin.

Spoon on some filling on one half, dip your finger in some water and wet the edges of the pastry rounds.  Flip over creating a half moon, press and seal the edges with a fork or use the pinch and curl method.

Deep fry in sufficient oil until crispy

Serve with sauces and chutneys of your choice




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