Potato Samosas


4 medium red potatoes, boiled until skin is just starting to fall apart; cooled, peeled and cut into 1/2-inch cubes

3 tblsp flat leaf parsley

2 tblsp olive oil

1 cup peas, frozen or fresh

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp garam masala

1 1/2 tsp salt

1/2 tsp red chili pepper, ground

1 tblsp ginger, fresh; grated

1 onion, minced

1/2 tsp black pepper

1 green chili, minced

2 tb Lemon juice

3 tblsp water


2 ¼ cup flour

½ cup butter, melted

2 eggs

1 tblsp Lemon Juice

1/3 cup ice cold water


While making Samosas you have a few options on which way you would like to cook them. Most people are familiar with the fried versions of this wonderful treat, I am baking them. The dough for this recipe should work for frying if you decide that is more to your liking, you could also use won ton wraps instead of making your own dough.

Place the peas and potato into a large mixing bowl.

In a medium sized sauté pan, cook the cumin seed through green chili until
the onion has softened and is transparent. Pour this mixture over the potato and peas and mix well, adding the water and lemon juice during your mixing.

For the dough:

Pre-heat the oven to 400 dgrees, and grease a baking sheet.

First mix the melted butter and eggs together, followed by the lemon juice and water. Once combined pour over the flour, kneading until cohesive dough is formed. Roll into a ball and let rest for an hour. When you are making the Samosas portion the dough into 6 equal sized balls. Working one at a time roll each ball into a circle and place filling in the center, fold the dough over the filling to make the final shape a triangle. Bake until golden brown; serve either warm or room temperature.

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