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Potato Samosas Recipe

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★★★★★

4.6 from 71 reviews

These delicious Potato Samosas feature a spiced potato and vegetable filling wrapped in crispy spring roll pastry, perfect as an appetizer or snack. The filling is a fragrant blend of potatoes, peas, carrots, spices, and fresh herbs, all encased in a golden triangle of dough that can be fried, baked, or air-fried to perfection.

Ingredients

Scale

Filling

  • 4 large potatoes (peeled and cubed)
  • 1/4 cup cilantro
  • 1/2 cup carrots, diced (frozen)
  • 1/2 cup sweet peas (frozen)
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1/2 jalapeno, minced
  • 1 1/2 tsp garam masala
  • 1 1/2 tsp hot curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 1/2 tsp ground ginger
  • 1 fresh lemon’s juice
  • Salt & pepper to taste
  • 2 tbsp olive oil

Assembly

  • 1 spring roll pastry packet (25 pieces) or Goya discs
  • 2 tbsp all purpose flour
  • Water (to make the flour paste)
  • Vegetable oil for frying (about 2 cups or enough to cover 4 inches)

Instructions

  1. Prepare Potatoes: Peel the potatoes and cut them into cubes. Place them in a pot with boiling water and cook until tender, about 10-15 minutes.
  2. Sauté Aromatics and Vegetables: While the potatoes are boiling, heat olive oil in a pan over medium heat. Add diced onion, minced garlic, minced jalapeno, and sauté until caramelized and fragrant, about 5-7 minutes. Add frozen peas and carrots; cook until heated through, around 3-4 minutes.
  3. Mash Potatoes and Combine Filling: Drain the potatoes once tender and mash them. Transfer the mashed potatoes to a bowl and add the sautéed vegetable mixture, cilantro, lemon juice, garam masala, curry powder, turmeric, chili powder, ground ginger, salt, and pepper. Mix thoroughly and adjust seasoning to taste.
  4. Make Flour Paste: In a small bowl, mix the all-purpose flour with enough water to create a thick but spreadable paste. This will be used as glue for sealing the samosas.
  5. Assemble Samosas: Take one spring roll pastry sheet and fold it in half. Fold one end to form a triangle; apply some flour paste at the folds. Fold over to create a triangular pocket. Spoon 1-2 tablespoons of the potato filling into the pocket. Seal the open edges with the flour paste to close the samosa. Repeat until all filling and pastries are used.
  6. Cook Samosas: You may fry, bake, or air-fry these samosas. For frying: Heat 2 cups vegetable oil in a deep pot until hot but not smoking. Fry samosas in batches for 1-2 minutes or until crispy and lightly browned. For baking: Preheat oven to 375°F (190°C). Place samosas on a baking sheet and bake until crisp and golden, about 20-25 minutes, flipping halfway through. For air frying: Preheat air fryer to 375°F and cook samosas for about 12-15 minutes until golden and crispy.
  7. Storage: To freeze, place assembled samosas on a parchment-lined baking sheet and spray lightly with nonstick spray on both sides. Freeze individually until solid, then transfer to a ziplock bag. Keep frozen until ready to cook.

Notes

  • Adjust spice levels by varying the amount of jalapeno and chili powder.
  • Ensure the oil is at the correct temperature before frying to avoid greasy samosas.
  • Spring roll pastry can be substituted with phyllo dough or samosa wrappers, adjusting water-flour paste as needed.
  • Leftover samosas reheat well in an oven or air fryer to retain crispiness.
  • For a vegetarian diet, this recipe is suitable as is; to keep it vegan, confirm that spring roll pastry contains no egg or dairy.

Keywords: Potato Samosas, Indian Snack, Spiced Potatoes, Vegetarian Appetizer, Crispy Samosas, Spring Roll Pastry Samosas

Find it online: https://lieblingsmahlzeit.com/potato-samosas-recipe/