Crispy Spiced Potato Samosas Recipe

Introduction

Samosas are crispy, golden pastries filled with a savory mix of spiced potatoes and peas. These delightful Indian snacks are perfect for sharing and bursting with flavor in every bite.

Ingredients

• 2 cups all purpose flour
• 1 teaspoon thyme
• 1 teaspoon salt
• ¼ cup ghee (clarified butter)
• 8-12 tablespoons cold water
• 1 lb russet potatoes
• 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• ½ teaspoon fennel seeds
• 1 tablespoon ginger, minced
• 1 green chili, diced
• 1 cup green peas
• 1 teaspoon lemon juice
• 1 teaspoon fennel powder
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• 1 tablespoon cilantro, minced
• Salt to taste
• Oil for frying

Instructions

1. Step 1: In a bowl, whisk together the flour, thyme, and salt. Add ¼ cup ghee and mix well using your fingers until the mixture becomes shaggy and holds its shape when pressed.
2. Step 2: Gradually add cold water, one tablespoon at a time, kneading until a fairly stiff dough forms that doesn’t stick to your hands.
3. Step 3: Cover the dough and let it rest for 30 minutes.
4. Step 4: Peel and cut potatoes into 2-inch chunks. Boil until just fork-tender, then drain and roughly chop or crumble them. Set aside.
5. Step 5: Heat 1 tablespoon ghee in a pan over medium-high heat. Add cumin, coriander, and fennel seeds and sauté until fragrant.
6. Step 6: Add ginger, green chili, and green peas. Sauté for about 2 minutes.
7. Step 7: Stir in lemon juice, turmeric, garam masala, fennel powder, cilantro, salt, and the potatoes. Mix well and sauté for another 2 minutes.
8. Step 8: Remove the filling from heat and let it cool nearly to room temperature.
9. Step 9: Divide the rested dough into six equal balls, cover, and let rest for 10 minutes.
10. Step 10: Roll each ball into a 7-inch flat disk between parchment papers. Keep unused disks covered to prevent drying.
11. Step 11: Cut each disk in half. Wet the flat edge of one half and fold into a cone, sealing the edge.
12. Step 12: Fill the cone with about two tablespoons of the potato filling and gently pack it. Wet the open edge and seal to form a samosa.
13. Step 13: Repeat with remaining dough and filling to make about 12 samosas.
14. Step 14: Heat 2 inches of oil in a heavy-bottom pan over medium heat. Test by inserting a toothpick; it should sizzle when the oil is ready.
15. Step 15: Fry samosas in batches, leaving space between each. Cook about 1 minute per side until golden and crispy but not dark brown.
16. Step 16: Drain fried samosas on paper towels to remove excess oil.
17. Step 17: Serve warm with mango chutney or tamarind sauce.

Tips & Variations

• For a gluten-free option, substitute all-purpose flour with a rice flour blend, but expect a different texture.
• Add finely chopped onions or ground meat to the filling for extra flavor and variety.
• Use a slotted spoon to fry samosas to help drain oil quickly.
• If you prefer baking over frying, brush samosas with oil and bake at 375°F (190°C) until golden, about 25 minutes.

Storage

Store samosas in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven to restore crispness rather than microwaving, which can make them soggy. Leftover samosas can also be frozen before frying; thaw before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make samosas ahead of time?

Yes, you can prepare and assemble samosas ahead of time and store them in the refrigerator for a few hours before frying. Alternatively, freeze them uncooked and fry from frozen when ready.

What is the best oil for frying samosas?

Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil to achieve crispy samosas without burning.

Crispy Spiced Potato Samosas Recipe

---

★★★★★

4.7 from 126 reviews

• Author: Thomas
• Total Time: 1 hour 5 minutes
• Yield: 12 samosas 1x

Pin Recipe

Print Recipe

Description

This classic Indian snack features crispy, golden samosas filled with a flavorful mixture of spiced potatoes and peas. The dough is made with all-purpose flour and ghee, creating a flaky texture when fried. The filling combines cumin, coriander, fennel seeds, ginger, green chili, garam masala, and fresh cilantro for a well-balanced, aromatic bite. Perfect as an appetizer or snack, these samosas pair beautifully with mango chutney or tamarind sauce.

---

Ingredients

Scale 1x2x3x

Dough

• 2 cups all purpose flour
• 1 teaspoon thyme
• 1 teaspoon salt
• ¼ cup ghee (clarified butter)
• 8–12 tablespoons cold water

Filling

• 1 lb russet potatoes
• 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• ½ teaspoon fennel seeds
• 1 tablespoon ginger, minced
• 1 green chili, diced
• 1 cup green peas
• 1 teaspoon lemon juice
• 1 teaspoon fennel powder
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• 1 tablespoon cilantro, minced
• Salt to taste

For Frying

• Oil for frying (about 2 inches deep)

---

Instructions

1. Make the Dough: In a bowl, whisk together 2 cups all purpose flour, 1 teaspoon thyme, and 1 teaspoon salt. Add ¼ cup ghee and mix with your fingers until incorporated into a shaggy dough.
2. Knead the Dough: Add 8-12 tablespoons cold water, one tablespoon at a time, kneading until a fairly stiff dough forms that does not stick to your hands.
3. Rest Dough: Cover the dough and let it rest for 30 minutes to relax the gluten.
4. Boil Potatoes: Peel and cut 1 lb russet potatoes into 2-inch chunks. Boil until just fork-tender, then drain and roughly chop or crumble; avoid mashing.
5. Prepare Filling Spices: Heat 1 tablespoon ghee in a medium pan over medium-high heat. Add cumin seeds, coriander seeds, and fennel seeds; sauté until fragrant and sizzling.
6. Sauté Aromatics and Vegetables: Add minced ginger, diced green chili, and green peas to the pan. Sauté for about 2 minutes to soften and blend flavors.
7. Combine Spices and Potatoes: Add lemon juice, turmeric, garam masala, fennel powder, minced cilantro, salt to taste, and the prepared potatoes. Mix well and cook another 2 minutes. Remove from heat and cool.
8. Divide Dough: Divide rested dough into six equal portions, shape into balls, cover, and rest for 10 more minutes.
9. Roll Dough: Roll each ball into a flat disk about 7 inches in diameter between parchment paper. Keep rolled dough covered to prevent drying.
10. Form Cones: Cut the circle in half. Moisten the straight edge of one half and fold into a cone shape, pressing edges to seal.
11. Fill Cones: Fill each cone with about two tablespoons of the filling, gently packing it. Moisten the open edge and seal completely.
12. Heat Oil for Frying: Heat 2 inches of oil in a heavy-bottom pan over medium heat. Test readiness with a toothpick; it should sizzle upon contact.
13. Fry Samosas: Fry samosas in batches with space between them, about 1 minute per side, until golden and crispy without dark spots.
14. Drain Excess Oil: Remove samosas and place on paper towel-lined plates to absorb oil.
15. Serve: Serve hot with mango chutney or tamarind sauce for dipping.

Notes

• Ensure the dough is stiff enough to avoid tearing when forming samosas.
• Potatoes should be fork-tender but firm to give texture to the filling.
• Use medium heat when frying to ensure samosas cook through without burning.
• Keep rolled dough covered to prevent drying out, which can cause cracks when folding.
• Adjust chili quantity to suit your spice preference.
• Ghee can be substituted with vegetable oil in the dough for a different flavor profile.

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Category: Snack
• Method: Frying
• Cuisine: Indian

Keywords: Samosas, Indian snack, fried snack, potato samosas, vegetarian appetizer