Irresistible Potato Samosas: Crunchy Bites for Any Occasion Recipe

Introduction

Potato samosas are crispy, flavorful snacks perfect for any gathering or a cozy night in. These irresistible bites combine a spiced potato filling with a crunchy outer shell, offering a delightful blend of textures and aromas.

Ingredients

• 4 large potatoes (peeled and cubed)
• 1/2 cup cilantro (chopped)
• 1 cup carrots (chopped; frozen works too)
• 1 cup sweet peas (frozen)
• 1 medium onion (finely diced)
• 2 cloves garlic (minced)
• 2 tablespoons olive oil (for sautéing)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garam masala
• 1 teaspoon hot curry powder (adjust to taste)
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 teaspoon ground ginger
• 1 whole jalapeno (optional)
• 1 tablespoon fresh lemon juice
• 10 sheets spring roll pastry (or Goya discs)
• 1 cup all-purpose flour (for paste)
• 1/2 cup water (for paste)

Instructions

1. Step 1: Peel and cube the potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and let them cool slightly.
2. Step 2: Heat olive oil in a skillet over medium heat. Sauté the finely diced onion, minced garlic, ground ginger, and jalapeno (if using) until caramelized and fragrant, about 5-7 minutes.
3. Step 3: In a large bowl, mash the boiled potatoes. Add the sautéed vegetables, chopped cilantro, fresh lemon juice, garam masala, turmeric, hot curry powder, chili powder, salt, and black pepper. Mix well, adjusting spices to your preference.
4. Step 4: Prepare the flour paste by mixing all-purpose flour and water until you form a thick, spreadable consistency. This paste will act as glue for sealing the samosas.
5. Step 5: Take one sheet of spring roll pastry. Fold or shape it into a pocket and spoon in the potato filling generously.
6. Step 6: Use the flour paste to seal the edges of the pastry securely, ensuring no filling escapes during cooking.
7. Step 7: For frying: Heat oil in a deep pan over medium heat. Fry samosas until golden brown and crispy, about 1-2 minutes per side. For baking: Preheat the oven to 375°F. Place samosas on a tray and bake for 20-25 minutes until crisp and browned.

Tips & Variations

• For a vegetarian option, use only vegetables and spices without any added meat or dairy.
• Try adding green peas or finely chopped carrots to the filling for extra texture and sweetness.
• If you prefer less heat, omit the jalapeno or reduce the amount of hot curry powder and chili powder.
• Serve samosas with mint chutney or tamarind sauce for a classic accompaniment.

Storage

Store leftover samosas in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F for 10-15 minutes or until warmed through and crisp. Avoid microwaving as it may soften the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make samosas ahead of time?

Yes, you can assemble samosas and refrigerate them for a few hours before cooking. For longer storage, freeze them uncooked in an airtight container and fry or bake directly from frozen.

What can I use instead of spring roll pastry?

You can use phyllo dough or homemade samosa pastry if available. Just ensure it is thin and crisp to achieve the traditional crunch.

Irresistible Potato Samosas: Crunchy Bites for Any Occasion Recipe

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★★★★★

4.9 from 104 reviews

These irresistible potato samosas are crunchy, flavorful bites perfect for any occasion. Filled with a spicy, aromatic mixture of mashed potatoes, peas, carrots, and fragrant spices, wrapped in crispy spring roll pastry, and either fried or baked to golden perfection, they make a delicious snack or appetizer.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 10 samosas 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

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Vegetable Filling

• 4 large Potatoes (Peeled and cubed)
• 1 cup Carrots (Chopped; frozen works too)
• 1 cup Sweet Peas (Frozen)
• 1 medium Onion (Finely diced)
• 2 cloves Garlic (Minced)
• 1 whole Jalapeno (Optional)
• 1/2 cup Cilantro (Chopped)
• 1 tablespoon Fresh Lemon Juice

Spices & Seasonings

• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Garam Masala
• 1 teaspoon Hot Curry Powder (Adjust to taste)
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Chili Powder
• 1 teaspoon Ground Ginger

For Cooking

• 2 tablespoons Olive Oil (For sautéing)
• Oil for frying (if frying method chosen)

Samosa Assembly

• 10 sheets Spring Roll Pastry (Or Goya discs)
• 1 cup All-Purpose Flour (For paste)
• 1/2 cup Water (For paste)

Instructions

1. Boil Potatoes: Peel and cube the potatoes. Boil them in salted water for about 15-20 minutes until tender. Drain and allow to cool slightly.
2. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add finely diced onion, minced garlic, ground ginger, and jalapeno if using. Cook, stirring occasionally, until caramelized and fragrant, about 5-7 minutes.
3. Prepare Filling: In a large bowl, mash the boiled potatoes. Add the sautéed aromatics, chopped carrots, sweet peas, chopped cilantro, fresh lemon juice, garam masala, turmeric, chili powder, hot curry powder, salt, and pepper. Mix thoroughly and adjust seasoning to taste.
4. Make Flour Paste: In a small bowl, combine all-purpose flour and water to create a thick, spreadable paste. This paste is used to seal the samosa edges.
5. Assemble Samosas: Lay a spring roll pastry sheet flat. Shape it into a pocket and fill with a generous spoonful of the potato filling. Use the flour paste to seal all edges securely to prevent filling from escaping during cooking.
6. Cook Samosas: For frying: Heat oil in a deep pan over medium heat. Fry samosas for 1-2 minutes on each side until golden brown and crispy. For baking: Preheat oven to 375°F (190°C). Place samosas on a baking tray and bake for 20-25 minutes until crisp and browned.

Notes

• You can use frozen peas and carrots for convenience.
• Adjust the amount of chili powder and jalapeno according to your preferred spice level.
• For a healthier option, baking samosas is a great alternative to frying.
• Spring roll pastry or Goya discs work well, but you can also use traditional samosa wrappers if available.
• Ensure the edges are sealed tightly to avoid filling leakage during cooking.

Keywords: Potato samosas, Indian snacks, crispy samosas, vegetable samosas, appetizer, fried samosas, baked samosas