Potato Samosas
Potato samosas are a beloved snack or appetizer in many cultures. These crispy, golden pastries filled with spiced potatoes and peas are a perfect blend of textures and flavors. Traditionally enjoyed with mint chutney, they are great for parties, gatherings, or even just a cozy night at home.
Why Make This Recipe
Making potato samosas at home allows you to enjoy fresh, hot snacks tailored to your taste. You can control the spices and make them as mild or as spicy as you like. Plus, preparing samosas can be a fun activity to do with family or friends. There’s nothing quite like enjoying a warm samosa right out of the fryer!
How to Make Potato Samosas
Making potato samosas involves two main steps: preparing the filling and making the dough. Follow these simple directions, and you’ll be on your way to delicious samosas!
Ingredients
- 1 large russet potato, peeled and cut into large chunks
- 1 Tbsp ghee
- 1 tsp cumin seeds
- 1 green chili, diced
- 2 tsp freshly grated ginger
- 1 tsp garam masala
- 1 tsp turmeric
- 1/4 tsp asafoetida
- 1/4 tsp amchur
- 1/2 cup frozen peas, thawed
- 1/4 cup chopped fresh cilantro
- Kosher salt
- 2 cups all-purpose flour
- 1 tsp ajwain seeds
- 1/2 tsp kosher salt
- 4 Tbsp melted ghee
- 6 Tbsp ice water
- Vegetable oil for frying
- Mint chutney for serving
Directions
-
Make the filling:
- Place the potato into a medium pot and cover it with water.
- Bring to a boil and cook until the potatoes are fork-tender (about 8 to 10 minutes). Drain the potatoes.
- Use a fork to smash the potatoes into smaller chunks while keeping some bigger pieces.
- In a medium skillet, melt ghee over medium heat.
- Add cumin seeds and cook until they darken and become fragrant (about 1 minute).
- Add diced green chili and grated ginger, and cook for 1 more minute.
- Then, add the potatoes and spices, tossing them to coat well.
- Stir in peas and cilantro, and season with salt to taste. Remove from heat and let cool.
-
Make the dough:
- In a large bowl, combine flour, ajwain seeds, and salt.
- Add melted ghee and ice water, stirring until the dough comes together. If needed, add more water until the dough holds together without feeling sticky.
- Form the dough into a disc, cover it with plastic wrap, and let it rest at room temperature for 30 minutes.
-
Make the samosas:
- Divide the dough into 6 equal pieces and roll each into a ball.
- Roll each piece into an oval (about 1/4” thick, 7” long, and 5” wide), then cut each oval in half crosswise.
- Wet the cut side with water, bring the edges together to form a cone, and press to seal.
- Fill the cone with about 1 tablespoon of the potato filling, wet the edges again, and press to seal securely.
- Fill a heavy-bottomed pot with about 2 inches of vegetable oil and heat it to 350°F.
- Fry the samosas in batches until they are deep golden (about 10 to 12 minutes). Transfer them to a paper towel-lined plate to cool slightly.
How to Serve Potato Samosas
Serve the potato samosas warm with a side of mint chutney for dipping. They can be enjoyed alone or as part of a larger meal.
How to Store Potato Samosas
To store leftover samosas, let them cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, freeze them before frying, then fry directly from frozen when ready to eat.
Tips to Make Potato Samosas
- Make sure to not overcook the potatoes; they should be tender but not mushy.
- Experiment with spices according to your taste preferences.
- When frying, ensure the oil is hot enough to avoid greasy samosas.
Variation
Feel free to add other vegetables to the filling, like carrots or corn, for added flavor and nutrition. You can also try making a meat filling for a non-vegetarian version.
FAQs
1. Can I bake potato samosas instead of frying them?
Yes, you can bake samosas to make them healthier. Brush them with oil and bake at 400°F until golden brown, about 25-30 minutes.
2. Can I prepare samosas ahead of time?
Absolutely! You can prepare the filling and dough ahead of time and keep them in the refrigerator. Assemble the samosas just before you’re ready to fry or bake them.
3. What if I don’t have ghee?
If you don’t have ghee, you can use vegetable oil or unsalted butter as a substitute. The flavor will be slightly different but still delicious.
Potato samosas are a simple yet delightful snack that brings people together. Enjoy making and sharing them with your loved ones!
Potato Samosas
Ingredients
For the filling
- 1 large russet potato, peeled and cut into large chunks
- 1 Tbsp ghee
- 1 tsp cumin seeds
- 1 green chili, diced
- 2 tsp freshly grated ginger
- 1 tsp garam masala
- 1 tsp turmeric
- 1/4 tsp asafoetida
- 1/4 tsp amchur
- 1/2 cup frozen peas, thawed
- 1/4 cup chopped fresh cilantro
- to taste Kosher salt
For the dough
- 2 cups all-purpose flour
- 1 tsp ajwain seeds
- 1/2 tsp kosher salt
- 4 Tbsp melted ghee
- 6 Tbsp ice water
- Vegetable oil for frying
For serving
- to taste Mint chutney for dipping
Instructions
Make the filling
- Place the potato into a medium pot and cover it with water.
- Bring to a boil and cook until the potatoes are fork-tender (about 8 to 10 minutes). Drain the potatoes.
- Use a fork to smash the potatoes into smaller chunks while keeping some bigger pieces.
- In a medium skillet, melt ghee over medium heat.
- Add cumin seeds and cook until they darken and become fragrant (about 1 minute).
- Add diced green chili and grated ginger, and cook for 1 more minute.
- Then, add the potatoes and spices, tossing them to coat well.
- Stir in peas and cilantro, and season with salt to taste. Remove from heat and let cool.
Make the dough
- In a large bowl, combine flour, ajwain seeds, and salt.
- Add melted ghee and ice water, stirring until the dough comes together. If needed, add more water until the dough holds together without feeling sticky.
- Form the dough into a disc, cover it with plastic wrap, and let it rest at room temperature for 30 minutes.
Make the samosas
- Divide the dough into 6 equal pieces and roll each into a ball.
- Roll each piece into an oval (about 1/4” thick, 7” long, and 5” wide), then cut each oval in half crosswise.
- Wet the cut side with water, bring the edges together to form a cone, and press to seal.
- Fill the cone with about 1 tablespoon of the potato filling, wet the edges again, and press to seal securely.
- Fill a heavy-bottomed pot with about 2 inches of vegetable oil and heat it to 350°F.
- Fry the samosas in batches until they are deep golden (about 10 to 12 minutes). Transfer them to a paper towel-lined plate to cool slightly.
