Pakistani Crispy Potato and Pea Samosas

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Pakistani samosas are golden, pyramid-shaped pastries with a shatteringly crisp shell and a warmly spiced potato-and-pea filling. They are a beloved tea-time and iftar staple across Pakistan, often served with mint and tamarind chutneys. The dough is enriched with ghee to give the characteristic flaky, biscuit-like crunch when fried.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 7 gSaturated Fat
• 56 gCarbs
• 6 gFiber
• 3 gSugar
• 8 gProtein
• 620 mgSodium
• 740 mgPotassium
• 55 mgCalcium
• 3.8 mgIron
• 18 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the dough

• 2 cups (250 g) all-purpose flour, plus more for dusting
• 1/4 cup (55 g) ghee or melted shortening, cooled
• 1 teaspoon fine sea salt
• 1/2 teaspoon carom seeds (ajwain), optional
• About 1/2 cup (120 ml) cold water, as needed

For the potato filling

• 4 medium Yukon gold potatoes (about 700 g), boiled and peeled
• 1 tablespoon neutral oil
• 1 teaspoon cumin seeds
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1-2 green Thai chilies, finely chopped
• 1/2 cup (75 g) frozen green peas, thawed
• 1 teaspoon ground coriander
• 1 teaspoon red chili powder (Kashmiri preferred)
• 1/2 teaspoon ground turmeric
• 1 1/2 teaspoons garam masala
• 1 teaspoon amchur (dried mango powder)
• 1 teaspoon fine sea salt, or to taste
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint leaves

For frying and serving

• About 4 cups (960 ml) neutral oil, for deep-frying
• Fresh mint chutney and tamarind-date chutney, for serving

Directions

1. Make the dough: In a large bowl, whisk the flour, salt, and ajwain. Rub in the ghee with your fingertips until the mixture resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, and knead just until a stiff, smooth dough forms (do not over-soften). Cover with a damp cloth and rest 20 minutes.
2. Prepare the filling: Mash the warm potatoes into coarse chunks, not a smooth puree. Heat oil in a skillet over medium heat, add cumin seeds and let them splutter for 10 seconds, then sauté the onion until golden, about 5 minutes. Add garlic, ginger, and green chilies; cook 1 minute until fragrant.
3. Stir in the coriander, chili powder, and turmeric, then fold in the mashed potatoes and peas. Cook 2-3 minutes, breaking up lumps, until well coated. Off heat, mix in garam masala, amchur, salt, cilantro, and mint. Taste and adjust salt and tang. Cool completely.
4. Shape the samosas: Divide dough into 10-12 equal balls. Roll each into a thin oval about 7 inches long. Cut each oval in half to make two semicircles. Brush the straight edge with water, fold into a cone, and overlap the edges to seal, forming a firm pocket.
5. Hold the cone upright and fill with about 2 tablespoons of the cooled potato mixture. Pinch the open edges together firmly, pressing to seal, then pleat the seam flat against the body to make a tidy triangular pyramid. Repeat with remaining dough and filling.
6. Heat oil in a deep, heavy pan or wok to 325°F (160°C). Fry 4-5 samosas at a time without crowding, maintaining the oil temperature. Cook for 8-10 minutes, turning gently, until deeply golden and crisp on all sides.
7. Lift out with a slotted spoon and drain on a wire rack (not paper towels) to keep the crust crunchy. Repeat with remaining samosas, letting the oil return to temperature between batches.
8. Serve hot with mint chutney and tamarind-date chutney alongside a steaming cup of chai. Samosas are best eaten the day they are fried but can be held at room temperature for a few hours.

Cook’s Notes

• Keep the dough on the stiff side; a soft dough absorbs oil and yields greasy, less-crisp samosas.
• Always cool the filling before stuffing so the steam does not tear the dough and the cones hold their shape.
• Fry at steady medium heat (around 325°F). Too hot and the crust browns before the filling warms; too cool and the samosas absorb oil.
• For make-ahead, shape the samosas and freeze on a tray, then bag them; fry straight from frozen, adding 2-3 extra minutes.
• A wire rack is the secret to keeping the shell crisp; stacking on paper towels traps steam and softens the crust.

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