A delicious samosa is incomplete without a flavourful spiced filling. My Samosa filling recipe is the perfect balance and makes for the best Aloo Samosa’s.
Ingredients for Samosa Filling
Makes enough for 9 samosas
- 2 large baking potatoes (add 2 extra medium-sized potato if they aren’t large)
- 1.5 tsp cumin seeds
- 2 tbsp rapeseed oil
- 1/2 medium white onion, finely chopped
- 2 tsp chaat masala
- 1 tsp salt
- 1 tsp chili powder
- 1.5 tsp ground cumin
- 120g frozen peas
- Handful of fresh coriander, chopped
Instructions
- Boil the potatoes until they are soft, which takes approximately 20 minutes.
- Once boiled, drain the water and peel the potatoes.
- Mash the potatoes using a fork and set them aside.
- While the potatoes are boiling, heat 2 tablespoons of rapeseed oil in a pan over medium heat for about 2 minutes.
- Add the cumin seeds to the hot oil and fry for 2 minutes until fragrant.
- Stir in the chopped onion and sauté for 3-4 minutes until golden.
- Add the chaat masala, salt, chili powder, and ground cumin, followed by the frozen peas and 4 tablespoons of water.
- Cook the mixture for about 6 minutes on medium heat, stirring occasionally.
- Add the mashed potatoes to the pan and mix well to combine all the flavors.
- Turn off the heat and stir in the chopped coriander.
- Allow the filling to cool slightly before using it to stuff the samosas.
This flavorful filling pairs perfectly with crispy samosa dough, making for an irresistible snack. Enjoy your homemade samosas with green chutney or tamarind sauce!
Samosa Filling Recipe
9
samosas35
minutesIngredients
2 large baking potatoes (add 2 extra medium-sized potato if they aren’t large)
1.5 tsp cumin seeds
2 tbsp rapeseed oil
1/2 medium white onion, finely chopped
2 tsp chaat masala
1 tsp salt
1 tsp chili powder
1.5 tsp ground cumin
120g frozen peas
Handful of fresh coriander, chopped
Directions
- Boil the potatoes until they are soft, which takes approximately 20 minutes.
- Once boiled, drain the water and peel the potatoes.
- Mash the potatoes using a fork and set them aside.
- While the potatoes are boiling, heat 2 tablespoons of rapeseed oil in a pan over medium heat for about 2 minutes.
- Add the cumin seeds to the hot oil and fry for 2 minutes until fragrant.
- Stir in the chopped onion and sauté for 3-4 minutes until golden.
- Add the chaat masala, salt, chili powder, and ground cumin, followed by the frozen peas and 4 tablespoons of water.
- Cook the mixture for about 6 minutes on medium heat, stirring occasionally.
- Add the mashed potatoes to the pan and mix well to combine all the flavors.
- Turn off the heat and stir in the chopped coriander.
- Allow the filling to cool slightly before using it to stuff the samosas.
If you like the look of my Samosa Filling then you should definitely check out the ones below for some more amazing dishes:
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