Irresistible Potato Samosas: Crunchy Bites for Any Occasion Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
