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Potato Samosas

potato samosas with a side of chutney

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 a versatile pantry item that can be sculpted into many different dishes just like these samosas.

Here are a few other potato dishes you can check out on my blog:

Herb Potato Salad

Batata Harra (Spiced Potatoes)

Chicken & Potato Bake

Hasselback Potatoes

If you make these, let me know below what you think! Show me your creations on Instagram!

potato samosas with a side of chutney
Print Recipe
5 from 7 votes

Potato Samosas

These are Indian inspired potato samosas seasoned with ginger, garlic, and warm spices using spring roll pastry. These can be deep fried, air fried, or baked!
Prep Time1 hour 30 minutes
Cook Time5 minutes
Total Time1 hour 35 minutes
Course: Appetizer, Side Dish
Cuisine: Indian
Keyword: appetizer idea, Fufus Kitchen, indian samosas, potato samosa, potato samosas, ramadan prep, samosas, spring roll pastry
Servings: 40 samosas
Author: Heifa

Ingredients

  • 4 large potatoes
  • 1/4 cup Cilantro
  • 1/2 cup Carrots chopped, preferably frozen
  • 1/2 cup Sweet Peas preferably frozen
  • 1 Onion diced
  • 4 Garlic cloves crushed
  • 2 tbsp Olive Oil
  • Salt & pepper to taste
  • 1 1/2 tsp Garam Masala
  • 1 1/2 tsp Hot Curry Powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Chili Powder
  • 1/2 tsp Ground Ginger
  • 1/2 Jalapeno, minced
  • 1 Fresh Lemon's juice

Spring Roll Pastry

  • 1 Spring Roll Patry Packet (25 pieces) or Goya discs
  • 2 tbsp All purpose flour
  • Water

Instructions

  • 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,
  • Add in the frozen peas and carrot mix and saute as well.
  • Mash potatoes once they are tender and season them generously 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 as well as all the spices.
  • Mix that altogether. Taste and adjust seasoning. It is likely it will need more salt or more heat if you prefer.

Assembly

  • 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.

Cooking

  • 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.

Storage

  • 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.

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16 Comments

  1. These literally came out better than authentic store-bought…. the smell was heavenly. The cilantro and the garam masala are just a perfect combination.

    1. Hi,
      These would go well with green chutney, tamarind chutney, or a yogurt-based dip like the one for my chicken potato eggrolls recipe.

  2. 5 stars
    I made these last year and they were a huge hit!! Came back to look up the recipe again, so I could make some more for Ramadan.
    Thank you for this awesome recipe!

  3. 5 stars
    So I got married about 2 years ago with absolutely no knowledge in cooking but I decided I was going to learn this Ramadan. I finally got your cook book and started uses your online recipes and I feel like I’m a pro now!! I made these samosas for my in laws and the reaction was priceless. I never knew cooking be so fun and easy! Your recipes are so easy to follow along with and definitely don’t lack flavor. Thank you so so much ❤️❤️❤️

  4. These are very delicious! Thank you for sharing the recipe! I’m wondering what the best method would be to reheat them after being fried and stored in the fridge so that they can get their crunch back.

    Thank you!

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