Classic Spiced Potato Samosas Recipe

Introduction

Samosas are a beloved snack featuring a crispy, flaky exterior and a savory spiced potato filling. Perfect for gatherings or a flavorful appetizer, these deep-fried treats bring a delicious taste of Indian cuisine to your table.

Ingredients

• 2 cups all purpose flour
• 1 teaspoon thyme
• 1 teaspoon salt
• ¼ cup ghee (clarified butter)
• 8-12 tablespoons cold water
• 1 lb russet potatoes
• 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• ½ teaspoon fennel seeds
• 1 tablespoon ginger, minced
• 1 green chili, diced
• 1 cup green peas
• 1 teaspoon lemon juice
• 1 teaspoon fennel powder
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• 1 tablespoon cilantro, minced
• Salt to taste
• Oil for frying

Instructions

1. Step 1: In a bowl, whisk together the flour, thyme, and salt. Add ¼ cup ghee and mix with your fingers until the mixture resembles a shaggy dough that holds together when pressed.
2. Step 2: Gradually add cold water, one tablespoon at a time, kneading until the dough is stiff and not sticky. Cover and let it rest for 30 minutes.
3. Step 3: Peel and cut the potatoes into chunks. Boil until just fork-tender, then drain and roughly chop or crumble—avoid mashing.
4. Step 4: Heat 1 tablespoon ghee in a pan over medium-high heat. Add cumin, coriander, and fennel seeds; sauté until they sizzle.
5. Step 5: Add ginger, green chili, and peas. Sauté for 2 minutes.
6. Step 6: Stir in lemon juice, turmeric, garam masala, fennel powder, cilantro, salt, and the potatoes. Mix well and sauté for 2 more minutes. Remove and cool.
7. Step 7: Divide the rested dough into six balls. Cover and rest for 10 minutes.
8. Step 8: Roll each ball into a 7-inch disk between parchment paper. Cut each disk in half.
9. Step 9: Wet the flat edge of one half and fold into a cone shape, sealing the edge by pressing together.
10. Step 10: Fill each cone with about two tablespoons of the potato filling, then wet and seal the open edge to close the samosa. Repeat for all dough pieces to yield 12 samosas.
11. Step 11: Heat 2 inches of oil in a heavy-bottom pan over medium heat. Test readiness by inserting a wooden skewer—bubbles should form.
12. Step 12: Fry samosas in batches, allowing room between them. Cook about 1 minute per side until golden and crispy without dark spots.
13. Step 13: Drain samosas on paper towels to absorb excess oil. Serve warm with mango chutney or tamarind sauce.

Tips & Variations

• For a vegetarian twist, you can add finely chopped carrots or paneer to the filling alongside the potatoes and peas.
• Use oil with a high smoke point like vegetable or peanut oil for frying to achieve crispier samosas.
• If you prefer baking over frying, brush samosas with oil and bake at 400°F (200°C) for 20-25 minutes, turning halfway.
• Adjust the green chili or add chili powder if you want more heat in your samosas.

Storage

Store cooled samosas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in an oven or toaster oven at 350°F (175°C) for 10-15 minutes to restore their crispiness. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of ghee?

While regular butter can be used, ghee has a higher smoke point and adds a richer, nutty flavor that is traditional in samosas. If using butter, be careful to cook at a lower temperature to avoid burning.

How do I prevent samosas from bursting while frying?

Make sure the oil temperature is moderate (medium heat) so the samosas cook evenly without bursting. Also, don’t overcrowd the pan and avoid overfilling the samosas, which could cause them to break open during frying.

Classic Spiced Potato Samosas Recipe

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★★★★★

4.7 from 65 reviews

Classic homemade samosas featuring a spiced potato and green pea filling wrapped in a crisp, flaky dough and deep-fried to golden perfection. These savory Indian pastries make a perfect appetizer or snack when served with tangy mango chutney or tamarind sauce.

• Author: Luna
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 samosas 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 2 cups all purpose flour
• 1 teaspoon thyme
• 1 teaspoon salt
• ¼ cup ghee (clarified butter)
• 8–12 tablespoons cold water

Filling

• 1 lb russet potatoes
• 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• ½ teaspoon fennel seeds
• 1 tablespoon ginger, minced
• 1 green chili, diced
• 1 cup green peas
• 1 teaspoon lemon juice
• 1 teaspoon fennel powder
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• 1 tablespoon cilantro, minced
• Salt to taste

For Frying

• Oil (enough for deep frying, about 2 inches in depth)

Instructions

1. Make the Dough: In a bowl, whisk together the all-purpose flour, thyme, and salt. Add the ghee and mix thoroughly with your fingers until the mixture resembles a shaggy dough that can hold its shape when pressed.
2. Knead the Dough: Gradually add cold water, one tablespoon at a time, kneading until the dough is fairly stiff and not sticky. It should hold together without sticking to your hands.
3. Rest the Dough: Cover the dough with a damp cloth and let it rest for 30 minutes to relax the gluten, making it easier to roll out.
4. Prepare the Potatoes: Peel and cut the russet potatoes into 2-inch chunks, then boil them until just fork-tender but still firm enough to hold shape when crumbled.
5. Chop the Potatoes: Drain and roughly chop or crumble the potatoes – do not mash – then set aside.
6. Cook the Spices: Heat ghee in a medium pan over medium-high heat. Add cumin, coriander, and fennel seeds, sautéing until fragrant and sizzling.
7. Sauté Aromatics and Peas: Add minced ginger, diced green chili, and green peas. Sauté for about 2 minutes to soften the peas and combine flavors.
8. Add Spices and Potatoes: Stir in lemon juice, turmeric, garam masala, fennel powder, cilantro, salt to taste, and the crumbled potatoes. Mix well and sauté for another 2 minutes to blend flavors and heat through.
9. Cool the Filling: Transfer the filling to a bowl and allow it to cool to near room temperature before assembling the samosas.
10. Portion the Dough: Divide the rested dough into six equal portions, form each into a ball, cover, and rest for another 10 minutes.
11. Roll the Dough: Roll each dough ball into a 7-inch diameter flat disk using parchment paper to prevent sticking. Cover rolled sections with a towel to keep moist.
12. Form Cones: Cut each round in half, moisten the flat edge of one half, and fold to form a cone shape, sealing the edge by pressing together.
13. Fill the Cones: Spoon approximately two tablespoons of filling into each cone, packing it gently, then moisten the open edge and pinch it closed securely.
14. Repeat: Assemble all samosas this way to yield about 12 pieces.
15. Heat Oil: In a large heavy-bottom pan, heat about 2 inches of oil over medium heat until a toothpick sizzles when inserted into the oil.
16. Fry Samosas: Fry the samosas in batches, ensuring space between them. Cook each side for about 1 minute until golden crisp without dark brown spots.
17. Drain Excess Oil: Remove samosas with a slotted spoon and place on paper towels to absorb excess oil.
18. Serve: Serve fresh with mango chutney or tamarind sauce for dipping.

Notes

• Make sure not to overboil the potatoes; they should be tender but firm enough to hold shape when crumbled.
• If the dough is too sticky, add a bit more flour; if too dry, add water a teaspoon at a time.
• Use fresh green peas for the best texture; frozen peas can be used but thaw and drain them first.
• For a crispier samosa, ensure the oil temperature is consistent and not too hot to avoid burning.
• Adjust green chili amount according to your heat preference.
• Ghee can be substituted with vegetable oil or melted butter if unavailable.
• Samosas are best enjoyed fresh but can be reheated in an oven to maintain crispiness.

Keywords: Samosas, Indian snack, potato samosas, fried pastries, appetizer, vegetarian Indian food