Samosas are a beloved snack known for their flavorful filling and crisp crust. This recipe transforms the traditional samosa into a modern, fuss-free muffin form. Packed with spiced mashed potatoes and green peas, these Potato and Peas Samosa Muffins are perfect as a party appetizer, a quick snack, or even a creative breakfast option. Baking instead of frying makes them lighter while retaining their signature flavor.
Ingredients:
- 3 cups mashed potatoes (about 6 medium boiled potatoes)
- 2 tablespoons oil
- 1/2 medium onion, minced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons cilantro, finely chopped
- 1 cup green peas (frozen or fresh, cooked)
Instructions:
- Prepare the Filling: Heat the oil in a skillet over medium heat. Add the minced onion, garlic, and ginger, sautéing for 2–3 minutes until fragrant. Stir in the ground cumin, ground coriander, and cayenne pepper (if using). Cook for 1 minute to toast the spices. Add the green peas and cook for another 2 minutes, stirring to coat them in the spices. Combine the spiced peas with the mashed potatoes in a large bowl. Mix well, then fold in the chopped cilantro. Set aside.
- Assemble the Muffins: Preheat your oven to 375°F (190°C) and grease a muffin tin with oil or cooking spray. Scoop the potato and pea mixture into the muffin cups, filling each one to the top and pressing gently to compact.
- Bake: Bake the samosa muffins for 20–25 minutes, or until the tops turn golden and develop a slight crispness.
- Cool and Serve: Let the muffins cool in the tin for about 5 minutes before gently lifting them out. Serve them warm with a side of chutney, yogurt, or your preferred dipping sauce.
Conclusion:
These Potato and Peas Samosa Muffins deliver all the flavors of a traditional samosa in a convenient baked form. Their crispy edges and soft, spiced filling make them an instant hit for any occasion. Whether you’re feeding a crowd or meal-prepping for the week, these muffins are a flavorful, guilt-free treat.
Potato and Peas Samosa Muffins: A Savory Twist on a Classic
Abaked muffin version of the classic samosa, filled with spiced potatoes andpeas for a flavorful, easy-to-make snack or meal.
Ingredients
- 3 cups mashed potatoes about 6 medium boiled potatoes
- 2 tablespoons oil
- 1/2 medium onion minced
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper optional, for heat
- 2 tablespoons cilantro finely chopped
- 1 cup green peas frozen or fresh, cooked
Instructions
- Prepare the Filling: Heat the oil in a skillet over medium heat. Add the minced onion, garlic, and ginger, sautéing for 2–3 minutes until fragrant. Stir in the ground cumin, ground coriander, and cayenne pepper (if using). Cook for 1 minute to toast the spices. Add the green peas and cook for another 2 minutes, stirring to coat them in the spices. Combine the spiced peas with the mashed potatoes in a large bowl. Mix well, then fold in the chopped cilantro. Set aside.
- Assemble the Muffins: Preheat your oven to 375°F (190°C) and grease a muffin tin with oil or cooking spray. Scoop the potato and pea mixture into the muffin cups, filling each one to the top and pressing gently to compact.
- Bake: Bake the samosa muffins for 20–25 minutes, or until the tops turn golden and develop a slight crispness.
- Cool and Serve: Let the muffins cool in the tin for about 5 minutes before gently lifting them out. Serve them warm with a side of chutney, yogurt, or your preferred dipping sauce.