Classic Vegetarian Samosas with Spiced Potato Filling Recipe

Introduction

Samosas are crispy, savory pastries filled with spiced potato and peas, perfect for snacking or as an appetizer. This recipe guides you through making authentic samosas with a flaky homemade dough and flavorful filling.

Ingredients

• 1 1/2 cups flour (plain/all purpose)
• 1 tsp ajwain seeds
• 1/2 tsp salt (cooking/kosher)
• 4 tbsp ghee (melted and cooled) or vegetable oil
• 6 tbsp cold tap water
• 500g (1 lb) potatoes (starchy/all-rounder)
• 2 tbsp vegetable/canola oil
• 1 tsp cumin seeds
• 1/4 tsp black mustard seeds
• 1/2 tsp coriander seeds
• 1 tbsp fresh ginger (finely grated)
• 1 tbsp green chilli (finely chopped, serrano or cayenne)
• 1/2 cup frozen green peas (thawed)
• 1 tsp garam masala
• 1/4 tsp amchur (dried mango powder)
• 1/2 tsp asafoetida
• 1/4 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp salt (kosher/cooking)
• 2 tbsp coriander/cilantro leaves (finely chopped)
• Vegetable/canola oil for frying (at least 1 litre/1 quart)
• Tamarind Dipping Sauce (see separate recipe)

Instructions

1. Step 1: Boil the potatoes in cold water until very soft, about 10 minutes. Peel and cut them in half before boiling.
2. Step 2: Drain and roughly mash the potatoes with a fork, leaving some chunks for texture.
3. Step 3: Heat 2 tbsp oil in a skillet over medium heat. Add cumin seeds, mustard seeds, and coriander seeds. Stir for about 30 seconds until fragrant.
4. Step 4: Add grated ginger, chopped green chilli, and thawed peas. Stir for about one more minute until the chilli softens.
5. Step 5: Add garam masala, amchur, asafoetida, cumin powder, turmeric, and salt. Cook for another 30 seconds.
6. Step 6: Mix in the mashed potatoes gently to coat them with the spices. Cook for 1 minute, then remove from heat.
7. Step 7: Stir in chopped coriander leaves and spread the filling on a plate to cool completely.
8. Step 8: For the dough, combine flour, salt, and ajwain seeds in a bowl.
9. Step 9: Rub in the melted ghee or oil with your fingertips until the mixture resembles breadcrumbs.
10. Step 10: Add cold water gradually and mix until a soft, pliable dough forms. It should not stick to your hands excessively.
11. Step 11: Cover the dough with plastic wrap and rest for 30 minutes.
12. Step 12: Divide the dough into 6 equal portions, roll each into a ball, and keep covered to prevent drying.
13. Step 13: Place one ball between two sheets of parchment paper and roll out to about 2mm thickness, forming a 16cm (6.5″) diameter disc.
14. Step 14: Cut the disc in half to create two semicircles.
15. Step 15: Brush the straight edge of a semicircle with water, fold to form a cone, overlapping edges by about 1 cm (2/5″). Press to seal.
16. Step 16: Fill the cone with approximately 2 tbsp of the potato mixture, pressing lightly.
17. Step 17: Brush the open pastry edge with water and seal fully. Place sealed edge down and pinch the top corner to form a point.
18. Step 18: Repeat with remaining dough to make 12 samosas in total.
19. Step 19: Heat at least 5cm (2″) of oil in a deep pan to 160°C (320°F).
20. Step 20: Fry 3 to 4 samosas at a time for 3 minutes, moving occasionally to avoid brown spots. Drain on paper towels.
21. Step 21: Increase oil temperature to 190°C (375°F) and fry samosas again for 1 1/2 to 2 minutes until deep golden. Drain well.
22. Step 22: Serve hot with tamarind dipping sauce or mint raita.

Tips & Variations

• Use starchy potatoes for a fluffy texture; waxy types can make the filling dense.
• Adjust green chilli quantity to control the heat level to your preference.
• For a healthier option, bake samosas at 200°C (400°F) for 20 minutes, flipping halfway.
• You can add cooked peas or chopped nuts like cashews to the filling for extra texture.
• Ensure oil temperature is correct for frying to avoid greasy or undercooked samosas.

Storage

Store cooked samosas in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 180°C (350°F) for 10-15 minutes until crisp. Uncooked samosas can be frozen before frying; place them on a tray until firm, then transfer to freezer bags and fry directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pastry dough for samosas?

Yes, you can use ready-made pastry as a shortcut, but homemade dough gives the classic flaky texture essential for authentic samosas.

What can I serve with samosas?

Samosas pair well with tamarind chutney, mint raita, or yogurt-based dips to balance their rich, spiced flavor.

Classic Vegetarian Samosas with Spiced Potato Filling Recipe

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★★★★★

5 from 126 reviews

• Author: Jack
• Total Time: 1 hour 15 minutes
• Yield: 12 samosas 1x
• Diet: Vegetarian

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Description

This classic Samosa recipe features a crispy, flaky pastry filled with a spiced potato and green pea mixture. The dish involves preparing a flavorful potato filling infused with aromatic spices, encasing it in a tender yet crunchy dough, and deep frying the samosas to golden perfection. Served best hot with tamarind dipping sauce, these samosas are perfect as a snack or appetizer.

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Ingredients

Scale 1x2x3x

Dough

• 1 1/2 cups all-purpose flour
• 1 tsp ajwain seeds
• 1/2 tsp salt (kosher/cooking salt)
• 4 tbsp ghee (melted and cooled) or any vegetable oil
• 6 tbsp cold tap water

Potato Filling

• 500g starchy potatoes
• 2 tbsp vegetable/canola oil
• 1 tsp cumin seeds
• 1/4 tsp black mustard seeds
• 1/2 tsp coriander seeds
• 1 tbsp fresh ginger, finely grated
• 1 tbsp green chili (serrano or cayenne), finely chopped
• 1/2 cup frozen green peas, thawed
• 1 tsp garam masala
• 1/4 tsp amchur (dry mango powder)
• 1/2 tsp asafoetida
• 1/4 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp salt (kosher/cooking salt)
• 2 tbsp coriander/cilantro leaves, finely chopped

For Frying

• Vegetable or canola oil (at least 1 litre/1 quart)

Serving

• Tamarind Dipping Sauce (see separate recipe)

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Instructions

1. Boil Potatoes: Peel and halve the potatoes. Place them in a pot of cold water, bring it to a boil, and cook until very soft, about 10 minutes.
2. Mash Potatoes: Drain the potatoes onto a plate and roughly mash with a fork, leaving some chunks for texture.
3. Cook Spices: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add cumin seeds, mustard seeds, and coriander seeds and stir for about 30 seconds until fragrant, being careful not to burn them.
4. Add Aromatics and Peas: Stir in grated ginger, chopped green chili, and thawed peas. Cook for about one more minute until the chili softens.
5. Spice the Filling: Add garam masala, amchur powder, asafoetida, cumin powder, turmeric, and salt. Cook for another 30 seconds to blend the spices.
6. Combine Filling: Add the mashed potatoes and gently stir to coat the potatoes evenly with the spice mixture for about a minute.
7. Cool Filling: Remove the skillet from heat, stir in chopped coriander leaves, and spread the mixture on a plate to cool completely before assembling samosas.
8. Prepare Dough Mix: In a bowl, combine flour, salt, and ajwain seeds. Add melted ghee or oil and rub into the flour with your fingertips until the mixture resembles breadcrumbs, aiding flaky pastry texture.
9. Form Dough Ball: Add cold water gradually and mix until a soft, pliable dough forms that doesn’t stick to your hands.
10. Rest Dough: Cover the dough with cling wrap and rest for 30 minutes to relax the gluten for easier rolling.
11. Divide Dough: Cut the dough into 6 equal portions and form each into a ball. Keep covered with cling wrap to prevent drying.
12. Roll Dough: Place one dough ball between two sheets of parchment paper, flatten slightly, then roll into a disc about 2mm thick and 16cm diameter. Avoid flouring the surface to keep the dough moist.
13. Cut Disc: Using a knife, cut the disc in half to create two semicircles.
14. Form Cones: Brush the straight edge of each semicircle with water, fold the straight edge over to form a cone shape overlapping by about 1 cm. Press edges firmly to seal.
15. Fill Cones: Hold the cone open and fill with approximately 2 tablespoons of cooled potato mixture, lightly pressing it in.
16. Seal Samosas: Brush open edges with water and pinch closed to seal the samosa. Place sealed edge down and trim excess dough. Fold in corners and pinch the top to form a pointed shape.
17. Repeat Assembly: Complete all 12 samosas using the remaining dough and filling.
18. Heat Oil for Frying: In a deep pan or pot, heat at least 5cm (2 inches) of vegetable oil to 160°C (320°F) for the first fry.
19. First Fry: Carefully add 3-4 samosas at a time into the hot oil. Fry for about 3 minutes while gently moving them occasionally to prevent burning. Remove and drain on paper towels.
20. Increase Oil Temperature: Raise the oil temperature to 190°C (375°F) for the second fry.
21. Second Fry: Fry the samosas again in batches of 3-4 for 1.5 to 2 minutes until deep golden and crisp. Drain on paper towels.
22. Serve: Serve hot with tamarind dipping sauce or mint raita for a delicious snack.

Notes

• Ajwain seeds add a distinctive flavor and aid digestion, but can be omitted if unavailable.
• Using ghee in the dough improves flakiness and adds rich flavor compared to oil.
• Use starchy potatoes such as Russet or King Edward for best texture.
• Amchur is dried mango powder and adds a subtle tang; substitute with lemon juice if unavailable.
• Asafoetida adds a unique aroma and aids digestion; omit if allergic.
• Do not flour the rolling surface or dough to prevent drying out the pastry.
• Maintaining the correct oil temperature during frying is essential to cook samosas properly without greasy spots.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Snack
• Method: Frying
• Cuisine: Indian

Keywords: Samosa, Indian snack, Potato samosa, Fried snack, Indian appetizer, Crispy samosa, Vegetarian snack