Samosa Filling Spicy Potato
Elevate your homemade samosas with this irresistible Spicy Potato Samosa Filling! Featuring a blend of tender mashed potatoes and vibrant green peas, this recipe is a flavor-packed celebration of Indian spices. Aromatic cumin and mustard seeds create a sizzling base, while turmeric, red chili powder, and coriander powder infuse the filling with bold, earthy warmth. A dash of garam masala and tangy amchur (dry mango powder) add depth and complexity, perfectly balanced by fresh green chilies and ginger. Finished with a sprinkle of chopped coriander leaves, this quick and easy vegetarian filling is ideal for stuffing samosas, puff pastries, or even as a side dish on its own. Whether you're preparing for a party or indulging in a cozy snack, this recipe delivers authentic street food-style goodness in every bite.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 0.5 cup Green peas
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 2 medium Green chilies, finely chopped
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Amchur (dry mango powder)
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, finely chopped
Instructions
1. Boil the potatoes in a large pot of water until tender (about 15 minutes). Drain, peel, and mash the potatoes. Set them aside.
2. In a small saucepan, boil the green peas for 3-4 minutes until tender. Drain and set aside.
3. Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds and mustard seeds. Sauté for 30 seconds until the seeds begin to crackle.
4. Add the chopped green chilies and grated ginger to the skillet. Sauté for 1 minute until fragrant.
5. Stir in the turmeric powder, red chili powder, and coriander powder. Cook for another 30 seconds to bloom the spices.
6. Add the mashed potatoes and green peas to the skillet. Mix well to combine the spices evenly with the potatoes and peas.
7. Stir in the garam masala, amchur (dry mango powder), and salt. Cook the mixture for 3-4 minutes, stirring frequently, to allow the flavors to blend.
8. Remove the skillet from heat and stir in the finely chopped coriander leaves.
9. Let the filling cool to room temperature before using it to stuff samosas or any other pastry of your choice.
Nutrition Facts
Calories |
142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 333 mg | 14% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.0 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 489 mg | 10% | |
*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.
