Punjabi Samosas & Pakoras with Mint Sauce, Tamarind Sauce and Salad: Indian Street Food in London.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed pumpkin

Sweet potatoes provide more vitamins and a different flavor.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Edamame adds protein while frozen peas are more economical.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: caraway seeds

Ground cumin is easier to use, while caraway is a budget-friendly alternative.

Prepare the dough by mixing all-purpose flour, salt, and oil in a bowl.

Gradually add water and knead until smooth; cover and let rest for 30 minutes.

Boil potatoes until tender, then peel and mash them in a bowl.

Add cooked green peas, cumin seeds, coriander powder, garam masala, green chilies, ginger, lemon juice, and salt to the mashed potatoes; mix well.

Divide the dough into equal portions and roll each into a ball.

Roll out each ball into a thin oval shape, then cut it in half to form two semi-circles.

Take one semi-circle and fold it into a cone, sealing the edge with water.

Fill the cone with the potato mixture and seal the open edge, pinching to secure.

Heat oil in a deep pan over medium heat until hot.

Fry the samosas in batches until golden brown and crispy, about 5-7 minutes.

Remove and drain on paper towels before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens