2 small potatoes, boiled and cut into 1/2 -inch cubes
1/2 cup frozen peas, defrosted or if using fresh, cooked
1 tablespoon curry powder
1 teaspoon fennel seeds
1/2 teaspoon ground cayenne
1/4 teaspoon cumin seeds
1 tablespoon chopped fresh mint or cilantro
1 tablespoon lemon juice, fresh preferred
Salt to taste
Ready Samosa Pattis (available in Indian Stores)
Oil for frying
In a heavy skillet or wok, heat the oil and saute the onion, garlic, serrano, and ginger until the onion is translucent, about 3 minutes. Stir in the yogurt. Add the potatoes and peas, curry powder, fennel seeds, cayenne, and cumin seeds and continue to cook for an additional 5 minutes, stirring occasionally. Add the mint and lemon juice, stir well and salt to taste.
Cool slightly before filling the samosas.
Yield: 2 to 2 1/2 cups
Fill the Samosa Pattis
Take the thawed Samosa Pattis and make small cones out them leaving the wide side open. The size of the cone depends on your choice. Maximum recommended size for the cone is 8-10 cm in diameter and the smallest recommended is 5-6 cm in diameter.
Fill the cones with small amounts of potato filling and seal it using water.
At this stage the Samosas can be stored in the freezer and used as required.
Finally you can fry these filled cones in medium-hot oil or bake them in the oven at 400 deg F for about 45 minutes or till it turns light golden brown.
Serve hot with green chutney and tamarind chutney
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Amount Per Serving
% Daily Value*
Total Fat9.23 g
Total Carbohydrate6.4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.