Ingredients

Check off ingredients as you go

For about 30 samosas

• 10 brick pastry sheets (adjust based on their size)
• 3 medium potatoes
• 100g (⅔ cup) extra-fine peas
• 2 green onion stalks (or 1 small onion)
• 1cm piece fresh ginger, minced
• 1 garlic clove, minced
• 1 heaping tablespoon fresh cilantro leaves, chopped
• 1 teaspoon garam masala
• 1 teaspoon ground coriander (or curry powder)
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 tablespoon neutral oil

For frying

• Neutral oil

If you change the number of serving, consider adjusting cooking times!

🇮🇳 🍛 For more Indian meal ideas, I’ve created a Bollywood Party series that you might enjoy.

Preparing the samosa filling

1. Peel the potatoes, cut them into pieces, and cook in lightly salted water for about 20 minutes (check doneness with a knife tip—it should slide in easily). Mash into a purée and set aside. Meanwhile, also cook the peas in a pot of lightly salted water. Drain and set aside with the mashed potatoes.

2. In a skillet, pour the tablespoon of neutral oil and add the sliced green onion. Sauté briefly, then add the minced ginger and garlic. Continue cooking for 2 minutes, then add the remaining spices: garam masala, cumin, turmeric, coriander, and salt. Add 2 tablespoons of water, stir, and turn off the heat.

3. In the bowl with the potatoes and peas, add the spiced onion mixture and chopped fresh cilantro. This filling should be slightly dry and dense but easy to work with; if needed, you can add 1 tablespoon of water.

Shaping the samosas

4. Cut the brick pastry sheets into three equal strips. Place a teaspoon of filling at the edge of a strip and fold into a triangle. Continue this process until all the filling is used.

5. Deep fry in neutral oil (6-7 on induction) until the samosas turn a beautiful golden color.

Serve with mint chutney.

If you’d like to make other Indian appetizers, as shown in the photo, you might enjoy pakoras.

Tips and variations

• You can prepare these samosas ahead of time and reheat them in the oven for a few minutes before serving to restore their crispiness.

• It’s possible to make samosa dough from scratch, but the result with brick pastry sheets is excellent and a bit quicker.