Lately, one of my favorite cuisines to enjoy is Indian. We have a local Indian restaurant that we order takeout from at least once a week and one of my go-to menu items is always their potato samosas. The soft well-seasoned filling with that crunchy exterior is such a delicious combination.
With Ramadan around the corner, potato samosas make for a fantastic make-ahead appetizer since they are freezer friendly; the only thing needed is to cook it the day of. These can be air fried, deep-fried, or even baked to crisp perfection.
I actually was not only inspired to make these because I love Indian food and they make for the perfect Ramadan prep item but because potatoes need to be highlighted now more than ever. Potatoes are such a versatile pantry item that can be sculpted into so many different types of dishes just like these samosas.
Here are a few other potato dishes you can check out on my blog:Jump to Recipe
- 4 large Idaho potatoes Russet potatoes
- 1/4 cup Cilantro
- 1/2 cup Corn kernels
- 1/2 cup Sweet Peas
- 1 Onion diced
- 4 Garlic cloves crushed
- 2 tbsp Olive Oil
- Salt & pepper to taste
- 1 1/2 tsp Garam Masala
- 1/2 tsp Turmeric
- 1/2 tsp Chili Powder
- 1 tbsp Fresh Ginger crushed
- 1/4 Jalapeno crushed
- 1 Fresh Lemon's juice
Spring Roll Pastry
- 1 Spring Roll Patry Packet (25 pieces) or Goya discs
- 2 tbsp All purpose flour
- First, peel the potatoes and then cut them into cubes.
- Gently place them in a pot with boiling water and cook the potato until they are tender.
- While the potatoes boil, add the onion, garlic, ginger, jalapeno to a pan with olive oil. Sautee this together until caramelized and fragrant,
- Season the onion mixture with the Garam Masala, turmeric, chili, salt & pepper. Stir together.
- Gently fold in the peas and corn as well.
- Mash potatoes once they are tender and season them with salt & pepper. Place the potato mash in a bowl and add the veggie mix too. Toss in the cilantro and fresh lemon juice as well.
- Mix that altogether. Taste and adjust seasoning. More than likely it will need more salt or more heat if you prefer.
- Make the paste by combining flour and water until it is a thick consistency but spreadable.
- Fold the square pastry sheet in half. Then, fold in one end to create a triangle and add the paste to this. Fold the other end over to create a triangle and flip over. A pocket should be created for the filling. Stuff with 1-2 tbsp of potato filling. Add the paste to the ends and fold over to close the samosa. Repeat.
- These can be fried, air-fried, or baked. To fry, add 2 cups of vegetable oil to a pot or enough to cover 4 inches. Let the oil warm-up. Add the samosas to the oil. It should sizzle and start to brown. It doesn't need more than 1-2 minutes.If baking, bake at 375 F until they become crisp and lightly browned.
- The samosas stay fresh if frozen properly. Once they are assembled, lay them on a parchment lined baking sheet ans spray with nonstick spray on both sides. Place them in the freezer spread out to freeze seperately then once each piece is frozen, toss them in a ziplock bag together and store in the freezer until they are ready to be cooked.