Print

Classic Potato Samosas with Crispy Pastry and Spiced Potato Filling Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

This classic Indian Samosa recipe features a flaky, crisp pastry filled with a spicy potato and pea mixture. The samosas are deep-fried to golden perfection and served hot with tangy tamarind dipping sauce, making for a delicious appetizer or snack perfect for any occasion.

Ingredients

Samosa Dough

  • 1 1/2 cups plain/all purpose flour
  • 1 tsp ajwain seeds
  • 1/2 tsp salt (kosher/cooking)
  • 4 tbsp ghee (melted and cooled) or vegetable oil
  • 6 tbsp cold tap water

Potato Filling

  • 500g (1 lb) starchy/all-rounder potatoes
  • 2 tbsp vegetable or canola oil
  • 1 tsp cumin seeds
  • 1/4 tsp black mustard seeds
  • 1/2 tsp coriander seeds
  • 1 tbsp fresh ginger, finely grated
  • 1 tbsp green chili (serrano or cayenne), finely chopped
  • 1/2 cup frozen green peas, thawed
  • 1 tsp garam masala
  • 1/4 tsp amchur (dried mango powder)
  • 1/2 tsp asafoetida
  • 1/4 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt (kosher/cooking)
  • 2 tbsp fresh coriander/cilantro leaves, finely chopped

For Frying

  • Vegetable or canola oil (at least 1 litre/1 quart) for deep frying

Serving

  • Tamarind Dipping Sauce (see separate recipe)

Instructions

  1. Prepare Potato Filling: Peel potatoes, cut in half, then boil in cold water until very soft, approximately 10 minutes. Drain and roughly mash on a plate, leaving some chunks for texture.
  2. Cook Spice Seeds: Heat 2 tablespoons of oil in a large skillet over medium heat. Add cumin seeds, mustard seeds, and coriander seeds. Stir for about 30 seconds until fragrant without burning.
  3. Add Aromatics and Peas: Stir in grated ginger, chopped green chili, and thawed peas. Cook for an additional minute until chili softens.
  4. Add Spices: Add garam masala, amchur, asafoetida, cumin powder, turmeric powder, and salt. Stir and cook for 30 seconds to blend flavors.
  5. Combine Potato Mixture: Add the mashed potatoes to the skillet and gently mix to coat with spices for about 1 minute. Remove from heat, stir in chopped coriander leaves, spread on a plate, and let cool completely.
  6. Make Samosa Dough: In a bowl, combine flour, salt, and ajwain seeds. Add melted ghee or oil and rub into the flour with fingertips until mixture resembles breadcrumbs.
  7. Form Dough Ball: Add cold water gradually and mix until a soft, pliable dough forms that does not stick to hands. Cover the dough with cling wrap and rest for 30 minutes.
  8. Divide and Roll Dough: Cut dough into 6 equal portions and roll each into a ball. Place a dough ball between two sheets of parchment paper and roll out into a 2mm (1/10″) thick disc about 16cm (6.5″) diameter. Repeat with remaining balls.
  9. Shape and Fill Samosas: Cut each disc in half to make two semicircles. Brush the straight edge with water and fold to form a cone, overlapping edges by about 1cm (2/5″) and seal. Fill cone with about 2 tablespoons of cooled potato mixture. Brush open edge with water and seal to form a triangle. Press edges firmly and pinch the top corner to form a point. Repeat to make 12 samosas.
  10. Heat Oil for Frying: In a deep pan, heat at least 5cm (2″) of vegetable oil to 160°C (320°F) for the first fry.
  11. First Fry: Carefully drop 3–4 samosas into the oil and fry for 3 minutes, moving occasionally to prevent sticking and uneven browning. Remove and drain on paper towels.
  12. Increase Oil Temperature: Raise the oil temperature to 190°C (375°F) for the second fry.
  13. Second Fry: Fry samosas in batches again for 1½ to 2 minutes until deep golden and crisp. Drain on paper towels.
  14. Serve: Serve hot with tamarind dipping sauce or mint raita for a flavorful snack or appetizer.

Notes

  • Ajwain seeds add a distinctive flavor and aid digestion in samosas.
  • You can substitute ghee with any neutral vegetable oil if preferred.
  • Use starchy potatoes like Russet or Yukon Gold for best filling texture.
  • Amchur (dried mango powder) adds a tangy flavor; if unavailable, a squeeze of lemon juice can be used as a substitute.
  • Asafoetida is a pungent spice that enhances flavor and helps reduce gas—use sparingly.
  • Do not flour the work surface when rolling dough to keep pastry flaky and pliable.
  • Maintain oil temperature carefully for perfect crispiness—two-stage frying ensures fully cooked, crispy samosas without sogginess.

Find it online: https://yumntasty.com/classic-potato-samosas-with-crispy-pastry-and-spiced-potato-filling-recipe/