Potato Samosa
Crispy, golden, and bursting with irresistible flavors, Potato Samosas are the quintessential Indian snack loved by all. Featuring a flaky, spiced dough shell made with carom seeds and enveloping a savory filling of mashed potatoes, green peas, and fragrant spices like garam masala, cumin, and amchur powder, these deep-fried delights offer a satisfying crunch with every bite. Perfect as an appetizer, tea-time snack, or festive treat, these samosas come together with an easy-to-make dough and a bold, aromatic filling that's sure to impress. Serve them hot with tangy tamarind or refreshing mint chutney for a crowd-pleasing snack that’s packed with authentic Indian flavors. A must-try recipe for lovers of homemade street food! Keywords: Potato Samosa, Indian snack, crispy samosas, spiced filling, homemade appetizer, party food.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoons carom seeds (ajwain)
- 1 teaspoons salt
- 4 tablespoons vegetable oil (for dough)
- 0.75 cups water
- 4 medium potatoes
- 0.5 cups green peas
- 1 inch piece, grated ginger
- 2 finely chopped green chilies
- 1 teaspoons coriander powder
- 1 teaspoons cumin seeds
- 2 tablespoons, chopped coriander leaves
- 0.5 teaspoons garam masala
- 0.5 teaspoons amchur (dried mango powder)
- 0.5 teaspoons red chili powder
- 1 teaspoons or to taste salt
- 2 cups vegetable oil (for frying)
Instructions
Peel and boil the potatoes until they are fork-tender. Drain and allow them to cool slightly, then roughly mash them leaving some small chunks.
In a large mixing bowl, combine all-purpose flour, carom seeds, and salt. Add 4 tablespoons of oil and mix well using your fingers until the mixture resembles breadcrumbs.
Gradually add water to the flour mixture, kneading well to form a firm and smooth dough. Cover with a damp cloth and set aside for 20 minutes.
Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Stir in the grated ginger and green chilies, sauté for a minute until fragrant.
Add the boiled and mashed potatoes, green peas, coriander powder, garam masala, amchur, red chili powder, and salt to the pan. Mix well and cook for 3-5 minutes over low heat until the spices are well combined with the potatoes.
Stir in the chopped coriander leaves and turn off the heat. Allow the filling to cool completely.
Divide the dough into 6 equal parts. Roll each part into a ball, and then flatten it into a circular disk about 6 inches in diameter using a rolling pin.
Cut each rolled dough into two halves. Take one half, form a cone-shaped pouch, and seal the edge using a touch of water.
Fill the cone with the potato filling, then seal the open end, pressing firmly to close it completely. Repeat the process with the remaining dough and filling.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, gently slide in the samosas, a few at a time, and fry until they are golden brown and crispy on all sides, about 8-10 minutes.
Remove the fried samosas using a slotted spoon and place them on paper towels to drain excess oil.
Serve warm with your choice of chutney or sauce.
Nutrition Facts
Calories |
6251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 532.9 g | 683% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4833 mg | 210% | |
| Total Carbohydrate | 372.8 g | 136% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 16.6 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 5028 mg | 107% | |
*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.
