Potato Samosas | Easy Recipe with Step Photos + Video | Foodess (2024)

These crisp Traditional Potato Samosas are packed with fluffy spiced potatoes, chillies and fresh ginger in a golden pastry crust. So much flavor in one of my favorite authentic Indian recipes.

Why You’re Going To Love These Potato Samosas

• They arecrispy and crunchy on the outside, and softin the center.
• My Indian husband agrees that this recipe is the ultimate incomfort food. Serve as a starter before my favorite Butter Paneer, the best Butter Chicken, Vindaloo Lamb or Pork Curry, or this incredible Shrimp Korma recipe. (Along with a batch of this Instagram-viral Butter Naan recipe!)
• Tasteexplosion, the combination of potato, spices, and fresh peas, is absolutely delicious.
• Aconvenient snack itemto keep in your freezer and whip out when needed.

Potato Samosa Ingredients

• Potatoes.Pick russet potatoes for their lovely waxy texture. Yukon golds are a great option too.
• Oil.Use an oil with a high smoke point and neutral-tasting flavor to carry the spices in.
• Butter. You can use ghee or plant-based butter if you prefer.
• Onion. Choose a juicy white onion that is full of sweetness.
• Cumin.Toasty cumin seeds always put their best food forward.
• Jalapeno. These give the perfect amount of heat and they won’t overpower the whole recipe. You may substitute others like green chillies or Thai red chillies but the samosas will be spicier.
• Ginger.Use minced of grated fresh, juicy ginger.
• Garam masala.Key to the curry flavor and fragrance in these potato samosas.
• Turmeric. Earthy, glowy turmeric is a must in this filling.
• Cayenne. I love the little kick from cayenne pepper.
• Asafoetida.A.k.a. hing powder. Use it only, and I mean ONLY, if you already have it at home. It adds yummy traditional flavor, but is totally not necessary. Omit it if you don’t have it.
• Peas.Frozen or fresh green peas will work fine. These add a pop of fresh flavor to the dish.
• Cilantro.Fresh coriander really lightens the rich filling of this samosa recipe up.
• Flour.You can use all-purpose flour for your samosa dough.

How To Make These Life-Changing Samosas

1. Boilthe potatoes in a potof salted water until tender but not falling apart. Drain thoroughly.
2. Meanwhile, heat oil and butter in a dutch oven or large pot over medium heat.Add theonionand cook until soft and golden, about 10 minutes.Add the cumin seeds and cook until fragrant, about a minute.
3. Next, addjalapenoand ginger;cook until softened, about a minute more, then add the salt and remaining spices.
4. Reduce heat to low. Add the drainedpotatoesand peas and toss gently but thoroughly to coat. Cook, frequently stirring, until hot. Taste and add more salt if needed. Stir in cilantro.
5. Tomake the dough,combine flour and salt in large mixing bowl, then stir in oil. Add water, little by little, to form a workable dough. Form the dough into a ball and wrap in a damp kitchen towel to rest at room temperature for 30 minutes.

6. Toshape the samosas,divide the dough into 6 equal portions, then roll each into a smooth ball on a well-floured surface. Roll each ball into a thin, oblong shape, then use a knife to slice in half lengthwise to make a half-moon. Take one half in your hand, brush some water on the edges, and fold into an open cone shape, pressing edges to seal. Hold the cone and fill with about 2 tbsp potato filling. Pinch to seal Allow it to sit on a cutting board to form a flat bottom. Finish shaping remaining samosas.
7. Tofrythe samosas, pour the oil into a deep saucepan or dutch oven to a depth of 3″ over medium heat. Fry the samosas in batches once the oil reaches about 200ºF. Fry for 15 minutes until golden, then increase heat to high and cook for 5 minutes at a hotter temperature until deep golden brown. Remove with a slotted spoon and place on paper towels to drain.

What To Serve These With

• Chicken samosas
• Paneer spinach curry
• Indian chickpea salad
• Indian chicken in spicy sauce

Make Ahead Instructions

You could make yourfilling ahead of time;a day or two is fine. Just keep it in an airtight container in the fridge.

You can wrap the samosa filling in its dough casing and then store them in the fridge until you’re ready to fry them.

You can also deep fry the samosas, allow them to cool, and reheat them in the oven a day or two later.

Storage Instructions

If you have any leftover samosas, you can store them in the refrigerator for up to three days.

Place the samosas in an airtight container and cover them with plastic wrap to prevent them from drying out.

Variations of Potato Samosas

• Cheese and potato samosas:Adding grated cheddar cheese to the potato filling can make for a creamy and delicious alternative. Serve these with a tamarind chutney.
• Sweet potato samosas:Sweet potatoes can be added instead of regular potatoes for a bit of fun.
• Mixed veggie samosas: A mixture of vegetables, such as carrots, green beans, and corn, can be added to the potato filling for a healthy and colorful twist.

FAQs

Other Recipes You Won’t Want To Miss

If you adore comfy Indian food as much as I do, you need these beloved Indian recipes in your life! This Shrimp Korma and fan-favorite Butter Paneer or Butter Chicken recipes are great places to start. Or for vegetarians, this recipe for Creamy Madras Lentils is so easy and so, so delicious. My Authentic Indian Chai is a perfect accompaniment to these crispy samosas.

And here are a few other favs not to miss:

• Vindaloo Lamb or Pork curry
• Saag Paneer
• Adarsh’s Chicken 65 Curry
• Saag Paneer

Variation: To Make Samosa Potatoes

“Samosa Potatoes” are what I call this dish when I make just the filling component. It makes a savory, delicious mashed potato dish like the inside of a potato samosa (because, well, it IS!).

Double the ingredients of the filling to serve it as this delicious Indian-style potato side dish that’ll serve 4 people.