Green Pea And Mint Samosa

A much-loved tea-time snack with a savory filling - Samosa. This distinctly triangular crispy dish with mouth-watering stuffing pleases our palates.


A no onion no garlic samosa twist for people who prefer their food that way. The combination of green peas and mint is just like a match made in culinary heaven. 


Table of Content

Beautifully crisp samosas surrounding a mouthwatering filling of spiced peas and mint, this savory treat can be relished with tamarind or green chutney. Samosas are a popular entrée, Appetizer or Snacks in the cuisines of South Asia, the Middle East, Central Asia, East Africa, and their diasporas. Samosa actually has a Central Asian origin.

Quick and Easy Green Pea And Mint Samosa

The combination of Green Peas and Mint is just like a match made in a kitchen heaven. These hot samosas work really well with peas and mint to make scrumptious and light samosas. Best served in the summer with Mango chutney or tomato ketchup.

Suggested cookware for the recipe 

How to make Green Pea And Mint Samosa?

1) For the dough, in a bowl take the refined flour. Add salt, refined oil, and ice-cold water to the flour and make a hard/tight dough. After the dough is ready, keep it aside to rest for 15 to 20 minutes. Then make small balls of dough.
Green Pea Samosa

2) Heat oil in a large Meyer Frying Pan and when hot, add cumin seeds. When they pop, add onion and fry for around 10 minutes until soft and golden, stirring occasionally. Add the ginger-garlic paste and stir-fry for a minute.
Green Pea and Mint Samosa

3) Add the green peas and let them cook. Add water and cook till the green peas are mushy. Add the powdered spices and seasoning. Add the chopped mint and combine properly. Now the stuffing is ready.
Green Pea and Mint Samosa

4) Roll out the dough in an oval shape and cut it into 2. Pick half a piece in hand to make a cone for filling stuff. Stuff the peas mixture in this cone and place a cube of mozzarella in the middle. Match two sides together to get a triangular shape.
Green Pea and Mint Samosa

5) Heat cooking oil in a Meyer Stir Frying Pan (for deep frying). Deep fry samosa till golden brown and crispy (temperature -150-160 degrees). Maintain medium gas flame for frying. Place on tissue paper to drain any extra oil and Samosa are ready.
Deep Frying Samosa

 Expert Tips

1) If you don’t want to deep fry, you can also bake these in the oven. Similarly, air-frying is also an option, but either way, you’ll need to brush the samosa in plenty of oil before cooking. 

2) The key to perfectly crisp and thoroughly cooked samosa is low and slow. We like using a cast iron dish which takes a long time to heat up and longer to cool down, so I heat it on a low heat and ensure that the oil doesn’t get too hot.

3) It’s important to not crowd the pan during deep-frying, as it will prevent the samosa from cooking properly, so don’t cook more than you can fry in a single layer at any one time.

4) We need to ensure that the samosas don’t stick to the bottom of the pan. We may need to turn the heat up a little at the end if the samosa isn't coloring much.

 Recipe Card


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