Crispy Samosas with Spiced Potato Filling

Crispy Samosas with Spiced Potato Filling are the ultimate comfort snack of Indian cuisine — golden, crunchy pastry pockets filled with a deliciously seasoned mixture of mashed potatoes, green peas, and aromatic spices. Each bite offers a perfect balance of textures: the crisp outer shell shattering to reveal a warm, flavorful filling bursting with traditional Indian spice and fragrance.

Originating from South Asia, samosas have become a global favorite. Whether served at festivals, parties, or casual teatimes, these triangular delights bring people together.

Why I Love This Recipe

I absolutely love this recipe because it embodies everything I adore about Indian street food — bold flavors, contrasting textures, and irresistible aromas.

The flaky crust is beautifully golden, and the filling is a harmonious mix of spices like cumin, coriander, and garam masala that perfectly complement the soft potato and peas.

Why It’s a Must-Try Dish

• Authentic Indian flavor — the perfect balance of spice and comfort.
• Crispy and flaky pastry made with a simple homemade dough.
• Customizable filling — from classic potato to meat or paneer variations.
• Perfect for any occasion: parties, snacks, or festive gatherings.
• Can be fried, baked, or air-fried with equally delicious results.
• Vegan-friendly and easily adaptable to dietary preferences.

Preparation and Cooking Time

• Preparation Time: 40 minutes
• Cooking Time: 25 minutes
• Total Time: 1 hour 5 minutes

Servings

• Makes about 12 medium samosas (6 servings)

Calories

• Approximately 150 calories per samosa

Cuisine

• Indian

Course

• Appetizer / Snack / Street Food

Ingredients

For the Dough (Outer Crust):

• 2 cups all-purpose flour (maida)
• 4 tablespoons vegetable oil or ghee
• ½ teaspoon salt
• ½ cup water (as needed for kneading)

For the Spiced Potato Filling:

• 3 medium potatoes (boiled and mashed)
• ½ cup green peas (fresh or frozen)
• 1 small onion, finely chopped
• 2 green chilies, finely chopped (optional)
• 1 teaspoon grated ginger
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ½ teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon amchur (dry mango powder) or lemon juice
• 2 tablespoons chopped fresh coriander leaves
• Salt to taste
• 1 tablespoon oil

For Frying:

• Vegetable oil, for deep-frying

Simple Cooking Directions

1. Prepare the dough by mixing flour, salt, and oil. Add water gradually and knead into a firm dough. Rest it for 30 minutes.
2. Cook the filling: sauté cumin seeds, onions, ginger, and chilies. Add spices, peas, and mashed potatoes. Mix well and cool completely.
3. Shape the samosas: Roll out the dough, cut into semicircles, fold into cones, and fill with the potato mixture. Seal edges tightly.
4. Fry: Deep-fry the samosas on medium-low heat until golden and crisp.
5. Serve hot with mint chutney or tamarind sauce.

Step-by-Step Recipe Preparation Method

Step 1: Make the Dough

• In a mixing bowl, combine flour, salt, and oil/ghee.
• Rub the oil into the flour until the mixture looks crumbly.
• Add water a little at a time to form a stiff, smooth dough.
• Cover and let it rest for 30 minutes.

Step 2: Prepare the Filling

• Heat 1 tablespoon oil in a pan.
• Add cumin seeds and let them splutter.
• Add onions, ginger, and green chilies, and sauté until golden.
• Stir in spices (coriander, turmeric, chili, garam masala).
• Add peas and cook for 2–3 minutes.
• Mix in mashed potatoes, amchur, salt, and fresh coriander.
• Stir well and cook for 2–3 minutes. Cool the mixture completely.

Step 3: Shape the Samosas

• Divide dough into 6 equal balls.
• Roll out one ball into an oval about 6 inches long.
• Cut in half to form two semicircles.
• Fold each semicircle into a cone, sealing the edge with water.
• Fill with 2 tablespoons of potato filling.
• Seal the top edge firmly.

Step 4: Fry the Samosas

• Heat oil in a deep pan over medium-low heat.
• Once hot (about 160°C / 320°F), gently slide in samosas.
• Fry slowly until golden and crisp (about 8–10 minutes per batch).
• Remove and drain on paper towels.

Step 5: Serve and Enjoy

• Serve warm with mint chutney, tamarind chutney, or ketchup.

How to Serve

• Serve hot and crispy as an evening snack with chai.
• Pair with mint-coriander chutney and sweet tamarind chutney for authentic flavor.
• Can also be served with yogurt and sev to make samosa chaat — a popular Indian street treat.

Additional Recipe Tips

• Use cold oil and water for the dough to achieve a flakier crust.
• Don’t overstuff the samosas — it can cause them to break while frying.
• Always fry on medium-low heat for even crispiness.
• Let the filling cool completely before stuffing.
• Seal the edges well to prevent oil from seeping in.
• Add cashews or raisins for a festive version.

Recipe Variations

1. Paneer Samosa: Replace potatoes with crumbled paneer and peas.
2. Keema Samosa: Use minced chicken, lamb, or beef instead of potatoes.
3. Cheese Samosa: Add grated cheese for a gooey, fusion-style filling.
4. Vegetable Samosa: Mix potatoes with carrots, corn, and beans.
5. Baked Samosa: Brush with oil and bake at 180°C (350°F) for 25–30 minutes.
6. Air Fryer Samosa: Air-fry at 180°C (350°F) for 15–18 minutes, turning once.

Freezing and Storage

• To Store (Refrigerator):
  Keep leftover samosas in an airtight container for up to 2 days. Reheat in an oven or air fryer for best crispiness.
• To Freeze (Before Frying):
  Arrange uncooked samosas on a tray and freeze until solid. Transfer to a freezer bag.
  Storage time: up to 1 month. Fry directly from frozen on medium-low heat.
• To Freeze (After Frying):
  Cool completely, then freeze for up to 2 weeks. Reheat in oven at 180°C (350°F) for 10–12 minutes.

Special Equipment Needed

• Rolling pin and board
• Deep frying pan or kadai
• Slotted spoon
• Mixing bowls
• Knife and chopping board

Frequently Asked Questions (FAQ)

Q1: Can I bake samosas instead of frying them?
Yes! Brush lightly with oil and bake at 180°C (350°F) for 25–30 minutes until golden brown.

Q2: Why are my samosas not crispy?
If fried on high heat, the crust cooks too quickly and turns soft later. Always fry on medium-low heat for an evenly crisp result.

Q3: Can I use store-bought pastry sheets?
Yes, you can use spring roll or phyllo sheets for convenience, but homemade dough gives the best texture.

Q4: Can I make the filling in advance?
Absolutely! The filling can be made up to 2 days ahead and stored in the fridge.

Q5: Are samosas vegan?
Yes — just use oil instead of ghee for the dough and frying.

Conclusion

Crispy Samosas with Spiced Potato Filling are more than just a snack — they’re a celebration of Indian culture, flavor, and tradition. The crunchy pastry, warm spiced filling, and delightful aroma make them a timeless favorite that never fails to impress.

Whether you’re serving them at a festive gathering, a casual tea time, or simply craving something comforting, these samosas promise pure joy in every bite. Easy to make, easy to love — this is one recipe you’ll treasure forever.