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Potato Samosas
IndiaAI Chef · Cookbook4all Team

Potato Samosas

Potato samosas are one of those fried treats that perfume the house before they reach the table: they were born as a street snack and festive bite in many regions of India, always with a simple dough and a well-spiced filling. In my kitchen, as chef Priya, the secret lies in respecting the order of the tadka: first whole spices in oil, then aromatics, and finally ground spices so they don't burn. This version works because it uses coarsely mashed potato, sweet peas, and a rested dough that remains crispy, firm, and easy to seal.

ByChef Priya🇮🇳 IN · India
Shared by The kitchen of Chef Priya with the community.Ready to cook, save, and share from your family cookbook.

Prep

50 min

Cook

25 min

Total

75 min

Yield

4 servings

Origin

IN · India

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Ingredients

Adjust diners to recalculate quantities.
  • Wheat flour· plus a little for rolling out if needed300 g
  • Salt· divided between the dough and the filling1 tsp
  • Vegetable oil· 30 ml for the dough, 15 ml for the filling, and the rest for frying750 ml
  • Purified water· hot, add gradually120 ml
  • Potato· cooked, peeled, and at room temperature600 g
  • Green pea· cooked or thawed100 g
  • White onion· small, finely chopped1 piece
  • Ginger· grated15 g
  • green chili· finely chopped, adjust to taste1 piece
  • Chia seeds· whole1 tsp
  • Coriander seed· also called coriander powder1 tsp
  • Ground turmeric0.5 tsp
  • Garam masala1 tsp
  • Cilantro· chopped15 g
  • Lime· use 1 tablespoon of juice1 piece

Method

  1. 01

    Mix the wheat flour with 1/2 tsp of fine salt in a bowl. Add 30 ml of vegetable oil and rub with your fingers for 2 minutes, until the flour looks sandy and compacts when pressed.

  2. 02

    Pour in the cold water gradually and knead for 5 minutes, until achieving a firm, smooth dough; it should not feel sticky. Cover and let rest for 30 minutes at room temperature.

  3. 03

    Mash the cooked potato in irregular pieces, not into puree. Reserve along with the peas so that the filling has texture.

  4. 04

    Heat 15 ml of vegetable oil in a pan over medium heat. Add the cumin seeds and sauté for 30 seconds, until fragrant; add the white onion and cook for 4 minutes, until translucent and just golden.

  5. 05

    Incorporate the fresh ginger and green chili; cook for 1 minute. Lower the heat a bit, add the ground coriander seed and ground turmeric, and stir for 30 seconds to allow the flavors to develop without burning.

  6. 06

    Add the mashed potato, peas, garam masala, and the remaining 1/2 tsp of fine salt. Cook for 5 minutes, stirring and slightly mashing, until the filling looks dry; turn off the heat, mix in the fresh cilantro, and squeeze in the lemon juice. Let cool for 15 minutes.

  7. 07

    Divide the dough into 4 portions. Roll each one into a thin circle about 18 cm wide, cut in half and form 8 half circles. Join the straight edge of each piece with a few drops of water to create a cone, fill with the potato mixture, and seal pressing the edges well.

  8. 08

    Heat the remaining vegetable oil in a deep pot to 165°C. Fry the samosas in batches of 3 to 4 pieces for 8 to 10 minutes, turning occasionally, until golden, crispy, and having small bubbles on the surface. Drain for 3 minutes before serving.

Chef tips

  • For a more complete vegetarian samosa, replace half the potato with cooked cauliflower in small pieces or add more peas.
  • Do not fry the oil too hot: above 180°C the dough browns quickly and remains raw inside.
  • The filling must be cold and dry before assembling; if it's moist, the samosas will open while frying.
  • Store the already fried samosas for up to 3 days in the refrigerator and reheat for 8 minutes at 180°C to regain crispiness.

Classifications

Indiaeverydaydinnerall year

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