Crispy Potato Samosas

Absolutely! Here’s a comprehensive recipe for Crispy Potato Samosas—a beloved and flavorful snack with rich cultural roots.

Crispy Potato Samosas Recipe

(Golden, Spiced, and Perfectly Crunchy Triangular Treats)

Introduction

Crispy Potato Samosas are a universally loved snack, known for their flaky, golden pastry and warm, spiced potato filling. Whether served with chutney, yogurt, or enjoyed on their own, samosas are a satisfying combination of texture and flavor. Ideal for teatime, parties, or as an appetizer, these triangular parcels are a staple in Indian cuisine and beyond.

Origin of the Recipe

Samosas trace their roots back to the Middle East and Central Asia, where early versions called sambosa were filled with meat and baked. They were introduced to India during the Delhi Sultanate (13th–14th century) and have since evolved into the popular vegetarian version made with spiced potatoes and peas. Today, samosas are enjoyed throughout South Asia, Africa, and the Middle East, each region adapting them to local tastes and ingredients.

Ingredients

For the Dough:

• 2 cups all-purpose flour
• ¼ cup oil or ghee
• ½ tsp salt
• ½ cup water (approx.), added gradually

For the Potato Filling:

• 3 medium potatoes, boiled and mashed
• ½ cup green peas (fresh or frozen)
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp grated ginger
• 1–2 green chilies, finely chopped (optional)
• ½ tsp turmeric powder
• ½ tsp garam masala
• ½ tsp ground coriander
• Salt to taste
• Juice of ½ lemon or ½ tsp amchur (dried mango powder)
• 2 tbsp chopped fresh cilantro (optional)

For Frying:

• Oil, for deep frying

Optional Ingredients & Variations

• Add chopped onions, cashews, or raisins for texture and flavor
• Replace peas with carrots or corn
• For a richer dough, add 1–2 tbsp yogurt or a pinch of carom seeds (ajwain)
• Use phyllo pastry or pre-made wrappers for a shortcut version
• Add a touch of chili powder or black pepper for extra heat

Instructions

Step 1: Make the Dough

1. In a large bowl, combine flour, salt, and oil/ghee. Mix with fingers until it resembles coarse crumbs.
2. Gradually add water, kneading until a firm, smooth dough forms (about 5–7 minutes).
3. Cover with a damp cloth and rest for 30 minutes.

Step 2: Prepare the Filling

1. Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add ginger and green chilies; sauté for 1 minute.
3. Add peas and cook for 2–3 minutes.
4. Add mashed potatoes, turmeric, garam masala, coriander powder, and salt. Mix well.
5. Add lemon juice or amchur and cilantro. Remove from heat and let cool.

Step 3: Shape the Samosas

1. Divide dough into 6–8 balls. Roll each into an oval (~6 inches long).
2. Cut the oval in half to form two semi-circles.
3. Take one half, fold it into a cone shape, and seal the edge with water.
4. Fill the cone with 1–2 tablespoons of potato filling.
5. Wet the open edge and seal it shut, forming a triangle. Repeat with all dough and filling.

Step 4: Fry the Samosas

1. Heat oil in a deep pan over medium-low heat (around 325°F / 160°C).
2. Gently add samosas in batches. Fry for 8–10 minutes, turning occasionally, until golden brown and crisp.
3. Drain on paper towels.

Tips for Success

• Rest the dough for at least 30 minutes for better elasticity.
• Roll dough evenly—not too thin or thick—to prevent bursting.
• Fry on medium-low heat for crispiness without burning.
• Don’t overcrowd the pan; fry in small batches.
• Let the filling cool before shaping to avoid tearing the dough.

Serving Recommendations

• Serve hot with mint chutney, tamarind chutney, or yogurt raita
• Pair with a cup of masala chai or spiced lemonade
• Samosas can be frozen after shaping and fried directly from frozen (add 2–3 minutes cooking time)

Nutrition Estimate

(Per samosa, approx. 1 of 10)

Nutrient	Approximate Value
Calories	180–220 kcal
Total Fat	10g
Saturated Fat	1.5g
Carbohydrates	24g
Sugars	1g
Fiber	2g
Protein	3g
Sodium	180mg

Note: Values vary based on oil absorption and filling variations.