Potato and Coriander Samosas
Crispy, golden, and bursting with flavor, these Potato and Coriander Samosas are the perfect appetizer or snack for any occasion. Featuring a flaky, homemade dough encasing a spiced potato filling infused with aromatic ground cumin, coriander, turmeric, and a touch of green chili heat, this recipe brings authentic Indian street food to your kitchen. Fresh coriander leaves and a splash of lemon juice add a refreshing twist to the rich and hearty potato mixture. These samosas are expertly hand-folded and deep-fried to perfection, delivering a satisfying crunch with every bite. Serve them piping hot with your favorite chutney or dipping sauce for a crowd-pleasing treat that’s vegan-friendly and irresistibly delicious. Perfect for parties, gatherings, or simply indulging in the comfort of zesty, homemade flavors!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Vegetable oil
- 0.5 cups Water
- 1 teaspoon Salt
- 4 medium Potatoes
- 2 pieces Green chilies
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 cup Fresh coriander leaves
- 1 tablespoon Lemon juice
- 4 cups Vegetable oil (for frying)
Instructions
In a mixing bowl, combine all-purpose flour and 1 teaspoon salt. Add 2 tablespoons of vegetable oil and mix until the mixture resembles breadcrumbs.
Gradually add water (about 0.5 cup) while kneading the mixture until a firm and smooth dough forms. Cover the dough with a damp cloth and let it rest for 20 minutes.
Boil the potatoes in a pot of salted water until they are tender. Drain and peel the potatoes, then mash them roughly.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add ground cumin, ground coriander, turmeric powder, and finely chopped green chilies. Stir for 1 minute until aromatic.
Add the mashed potatoes to the skillet and mix well with the spices. Cook for 2-3 minutes.
Remove the skillet from heat and stir in freshly chopped coriander leaves and lemon juice. Allow the mixture to cool completely.
Divide the dough into about 8 equal portions and roll each portion into a ball. Roll out each ball into a thin oval shape (about 6 inches long).
Cut each oval in half to form two semi-circles. Create a cone shape by folding the semi-circle and sealing the edges with a little water.
Fill each cone with about 2 tablespoons of the potato mixture, then seal the open edge tightly by pinching it together.
Heat vegetable oil in a deep frying pan over medium heat. Test the oil by dropping a small piece of dough into it; if it sizzles and rises to the top, the oil is ready.
Carefully add the samosas to the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crisp, turning occasionally (about 3-4 minutes per side).
Remove the samosas from the oil using a slotted spoon and drain on paper towels.
Serve the samosas hot with chutney or dipping sauce of your choice.
Nutrition Facts
Calories |
10013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 977.2 g | 1253% | |
| Saturated Fat | 139.7 g | 698% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2515 mg | 109% | |
| Total Carbohydrate | 363.9 g | 132% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 13.2 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 5410 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
