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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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/classic-spiced-potato-samosas-recipe/