Samosa Filling with Mashed Potatoes
Transform your homemade samosas with this irresistible mashed potato filling, a perfect blend of creamy potatoes, tender peas, and bold Indian spices. Infused with aromatic cumin and mustard seeds, vibrant turmeric, and a touch of garam masala, this vegan-friendly filling boasts the ideal balance of flavor and texture. A hint of fresh ginger, green chili heat, and a squeeze of zesty lemon juice add brightness, while chopped cilantro provides a fresh herbal finish. Quick and easy to prepare in just 35 minutes, this recipe is ideal for making crispy, golden samosas or as a versatile side dish. Whether you're planning an Indian-inspired feast or a flavorful snack, this samosa filling with mashed potatoes brings authentic, crowd-pleasing taste to your kitchen.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 cup Peas (fresh or frozen)
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 small Green chili
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder (optional)
- 1 teaspoon Salt
- 2 tablespoons Cilantro (fresh, chopped)
- 1 tablespoon Lemon juice
Instructions
Peel the potatoes and chop them into large chunks. Boil them in a pot of salted water until fork-tender, about 10-12 minutes. Drain the water and set aside.
While the potatoes are cooking, if you're using frozen peas, blanch them in hot water for 2-3 minutes and then drain. If using fresh peas, cook them in boiling water until tender, about 5 minutes.
In a large skillet, heat the vegetable oil or ghee over medium heat. Add cumin seeds and mustard seeds, and cook until they start to sizzle and pop, about 30 seconds.
Finely chop the green chili. Add the chopped chili and grated ginger to the skillet, sautéing for 1-2 minutes until aromatic.
Stir in the turmeric powder, garam masala, coriander powder, and red chili powder (if using). Cook the spices for another minute to release their flavors.
Add the cooked and drained peas to the skillet. Mix to coat them in the spices.
Mash the boiled potatoes with a fork or a potato masher, leaving some small chunks for texture. Add the mashed potatoes to the skillet and mix well to incorporate all the spices and peas.
Season the mixture with salt and cook on low heat for 3-4 minutes, stirring occasionally to ensure even blending of flavors.
Turn off the heat and stir in the fresh cilantro and lemon juice for brightness and freshness.
Let the filling cool completely before using it to fill samosa dough. The cooled mixture can also be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 199.5 g | 73% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 19.3 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4902 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
