Homemade Potato and Pea Samosas Recipe (video)

Last week our video was about the pastry for these delicious samosas, and this week we're doing the full recipe. These are absolutely packed with potato flavoured with aromatic herbs and spices, along with some nice peas. We recommend making the filling (and the wraps!) the day before and letting them chill in the fridge overnight. It all comes together a little nicer on the second day, but do remember to chop and add your cilantro just before stuffing and frying your samosas so they retain their fresh green aromas.

Traditionally, it seems that the potato skins are not included in this recipe, but we kept them in because we like the flavour (and there's a lot of nutrients there!). You do want to make sure you pierce them well and shred them pretty small so that there aren't big chunks of skin in your finished samosas. Also, we used our homemade fermented hot pepper relish instead of fresh chilis, but you could easily chop up a couple of Thai birdseye chilis instead if you want some heat and you don't have a pickled hot sauce like that.

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