Name: Irresistible Potato Samosas: Crunchy Bites for Any Occasion Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Indian
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)

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Introduction

These irresistible potato samosas are crunchy, flavorful bites perfect for any occasion. Packed with spiced potatoes and vegetables wrapped in crispy pastry, they make a delicious snack or appetizer. Whether fried or baked, they’re sure to satisfy your cravings.

A tray holds several golden brown, triangular samosas with a crispy, bubbled texture on their surface, garnished with small green cilantro leaves scattered around. One samosa is broken open, revealing a yellowish filling inside, and a woman's hand is holding another samosa, also broken to show the same filling. Next to the samosas, there is a small metal bowl filled with a greenish-yellow chutney topped with cilantro leaves. The tray is lined with white parchment paper, and everything is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (for the wrapper)
1 cup all-purpose flour (for paste)
1/2 cup water (for paste)

Instructions

Step 1: Peel and cube the potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
Step 2: Heat olive oil in a skillet over medium heat. Add the onion, garlic, ginger, and jalapeno. Sauté until caramelized and fragrant, about 5-7 minutes.
Step 3: Mash the cooked potatoes in a bowl. Mix in the sautéed vegetables, chopped cilantro, lemon juice, garam masala, turmeric, salt, pepper, and other spices. Adjust seasoning to taste.
Step 4: Combine the flour and water in a small bowl to make a thick, spreadable paste. This will be used to seal the samosas.
Step 5: Take a sheet of spring roll pastry and form it into a pocket. Spoon in a generous amount of filling, then seal the edges securely with the flour paste to prevent filling from escaping.
Step 6: For frying: heat oil in a deep pan over medium heat. Fry samosas until golden brown and crispy, about 1-2 minutes on each side. For baking: preheat oven to 375°F. Place samosas on a tray and bake for 20-25 minutes until crisp and browned.

Tips & Variations

Use frozen peas and carrots to save prep time without sacrificing flavor.
Adjust the amount of chili powder and jalapeno according to your spice preference.
Try baking instead of frying for a lighter version that’s equally crispy.
Swap spring roll pastry with phyllo dough for a flakier texture.

Storage

Store cooked samosas in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F for 8-10 minutes to regain their crispiness. They also freeze well—just thaw before reheating.

How to Serve

A tray holds 11 golden brown samosas with crisp, bubbly, fried shells showing layers of thin, flaky dough. Some samosas have small green coriander leaves on top, adding a fresh touch. One samosa is slightly open, revealing a soft, pale yellow filling inside. To the side, a small round brown bowl with a white rim contains a green chutney sauce with visible bits of herbs and spices, garnished with chopped green coriander leaves. The tray is lined with white parchment paper and sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, the filling can be prepared a day in advance and refrigerated. This makes assembling the samosas quicker and easier on the day you plan to serve them.

What is the best oil to fry samosas?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil for frying. This ensures even cooking and a crispy, golden exterior.