Tasty Vegetable Samosa – Potato and Peas filling This is a very simple but tasty Vegetable Samosa Recipe. The ‘no nonsense’ potato and green peas filling is lightly flavored with curry spices. So yummy, hot and crispy and just lightly spiced. Even chicken and meat lovers will help themselves again to these vegetable samosas happily. They are made using readymade samosa wrappers that can be found in the freezer section of your supermarket. If you can not find samosa wrappers, buy the smaller sized spring roll wrappers. I will add a post on homemade samosa pastry some time too. These samosas are very popular in Singapore and Malaysia during Ramadan as well. The key to a good samosa, using these thin wrappers/shells is not to overstuff them, while making sure they are evenly filled.

Scroll down for the Video and Recipe.

Tasty Vegetable Samosa – Potato and Peas Filling

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Recipe Name: Tasty Vegetable Samosa – Potato and Peas Filling

Recipe Type: Snacks / Vegetarian

Author: Shana c/o Recipes ‘R’ Simple

Prep time: 40 min

Cook time: 10 min

Total time: 50 min

Yield: 30 samosa, approximately

Watch the Video or click to read Complete Recipe – Below.

Recipe at a glance:

Defrost Pastry
Boil Potatoes, and dice.
Thaw frozen peas and drain well.
Make a simple fresh paste of fresh ingredients and spice.
Cook the diced potato and peas in this paste. Cool filling
Wrap Pastries. Freeze if needed.
Fry in ou till crisp and golden.
Boil Potatoes, Thaw Peas, Prepare fresh paste.
Cook paste in oil. Add spice powders.

Here, I show you the steps fold and fill the samosa pastry, step by step.
1 leaf of samosa pastry.

Lift bottom corner up and over the opposite side of the ‘leaf’ to form a triangle in the ‘white lined’ area. The black arrows show you the direction of the folds.

Make sure there is some of the folded leaf extending over the top like this. (the arrow heads show you this ‘extended portion’).

Press down on the corners of the triangle to define.

Now fold the top left corner, down- aligning straightly along the bottom ‘white’ line of the ‘leaf’. (Repeating the triangle pattern).

Like this.. You see here, the ‘extended portion’ of the leaf helps to make the parcel firmer for stuffing.

Fill using a , flattened, soft edged spoon. Try to get filling in the corner as well.

Try not to have filling all over the exposed area. This will cause the samosa to crack while frying.

Fold the top right corner back to the bottom left corner – over the ‘white line’ triangle to close the parcel.

Like this… Flip over and glue the extended portion, using the prepared flour glue.

On laptop, It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.