Potato Samosas are pastries that are filled with spicy potatoes and peas and deep-fried to a crispy texture. These samosas are flaky and crunchy snacks that are served with mint and tamarind chutneys.
The classic Indian snack is the samosa. Served with tea (chai) or even with coffee, this dough-filled pastry comes with a myriad of crusts and fillings. They tend to be pyramidal or triangular with a delicious bulge in the center or even crescent-shaped.
Potato Samosas are the convenient staple of travelers, can be purchased at almost any chai shop, regular affairs at train stations and airports, served as hors d’oeuvre at glamorous parties, and are common at almost any hotel. I’d venture to guess that there is no more ubiquitous food in India than the humble samosa. One could even say, given the incredible medley of regional foods, that this may well be India’s national dish.
Virtually every Indian household has its traditions of how to make the samosa. My own recipe below is a combination of what I learned helping my mother, and generally eating my way through various samosas everywhere. What I have learned is that it’s not just the filling. It’s all about the pastry. Every household and restaurant that makes samosas has its own variations in developing the pastry crust. All of us try and achieve that satisfying first “crunch” that typifies freshly made Potato Samosas. As for me, I have tried at least ten different ways of making the samosa over the years.
The recipe below is one that both my friends and my family agree to be the best version. Why do I say “best”? To make this version healthy, my recipe uses wheat flour and unbleached all-purpose flour. This combination of flours does something unique. While the all-purpose flour lends an overall softness to the texture, the wheat makes the pastry crust sturdier, giving it that satisfying ‘crunch’.
I have tried this recipe out at my son’s high school. Being a former parent ambassador of a few committees at his school, I was more than happy to contribute food at special events. The samosa was one of the most requested and sought-after dishes at the various auctions, sales, and other fundraising events the school organized. There weren’t many Indians at school at that time. So the first time I served this snack, I was pleasantly surprised when several trays of my samosa were gone before any other dish on the table. I was extremely pleased when my son’s friends and their families raved to one another about the tangy, sweet, spicy taste of the filling and the flaky texture of the crust. Of course, they’d ask where I purchased these samosas. When I told them that I made them with the help of a friend, you could see the surprise on their faces. Although there were times when I purchased samosas from a restaurant for school events, friends would always talk about my delicious homemade Potato Samosas.
I relate to this story because the quality of my version of the samosa has stood the test of both time and the audience. I will admit, that even using a food processor to bring the dough together, then rolling out can be time-consuming. That said, when you make it a family and friends affair, the time goes quickly. It becomes an indelible part of having fun together, constructively. The recipe below is for a simple homemade Potato Samosas, but I’ve also included other fillings below. While I have deep-fried these samosas, I’ve also described healthier alternate methods such as baking and air-frying. No matter which filling or method you use, what I can assure you is that based on the feedback from both friends, family, and school fêtes, these taste much better than store-bought ones. One last tidbit: as leftovers are rare, my daughter usually reserves a few to make samosa chats, which she has for lunch or dinner!
Patience is required to make this snack at home. But it is worth it. As I said earlier, the samosa is synonymous with India. While I have made them to volunteer with fundraising or when we are on car trips, the most glorious part of eating a samosa is sharing it with friends and family over gossip and chai.
Origin:
You could argue that the history of the samosa in India is the history of India itself. Whether it was the Aryan migration, the trade routes to the Silk Road, the Mogul era, or even the British Raj, the samosa has migrated, adapted, and evolved to the point that many believe, as I once did, that the samosa is Indian in origin. The truth is that the samosa is proof that the concept of globalization is as old as humanity’s travels. If you would like to read more about the history and origins of the samosa, you can find it here, as I describe its Continental cousin, the Empanada.
Techniques to make Potato Samosas:
- The dough must be soft yet stiff. Adding too much water to make it like chapatis will not yield good samosas.
- This recipe does not require much kneading. All you have to do is rub the fats into the flours and bring it together with some water.
- The oil must be rubbed into the flours to resemble bread crumbs. You must ensure that this step is done well for a few minutes.
- This snack is an indulgence, so do not cut back on the amount of fats. Fats help a flaky crust just like short crust pastry.
- The dough must be rolled to an even thickness– not too thin or too thick. Too thin will make the filling pop out and too thick will not ensure even cooking of the crust.
- While deep frying the potato samosas, ensure that they are submerged in the oil. Heat the oil for 3 minutes on high, and then lower the heat as much as you can. Frying the samosas on very hot oil will result in blisters on the crust. It is important to be patient at this step. Deep fry them on very low heat. Once you remove them and drain, reheat the oil to medium and wait for a minute. Then, lower the heat again and gently slide the next batch of samosas into the oil. Take care while sliding the samosas into the wok or kadai. You would not want to drop them in but instead, slide using a slotted spoon.
- Do not add a lot of water to the dough. The crust is similar to short crust pastry method. Use cold water to bring the dough together.
Variations of fillings:
- Veggie samosas – use the same spices and add chopped onions, carrots, French beans, peas, and potatoes
- Paneer – fry paneer cubes with the same spices
- Minced chicken or lamb (keema) – onion, minced lamb, peas and the same spices
- Chicken – cook chicken with potato and the same spices
Other methods:
Being health-conscious, I have tried other methods of making the Potato Samosas without the need for extra oil to deep fry them. These methods do not taste the same, yet they are quicker versions of making them without the arduous process of deep-frying on low heat.
- Baked samosas: Bake the potato samosas at 3500F for 20 minutes. Brush the outer crust with some oil to prevent drying out.
- Air-fried: Air-fry the samosas for 10 minutes after brushing with oil. Check them halfway through cooking and flip them over for best results.
How to make Potato Samosas:
- How to make the filling:
- How to make the crust:
- How to fry the Potato Samosas:
- How to make the filling:
- Grind the coriander seeds, cumin seeds, ginger and birds eye chili to a coarse mixture in a coffee grinder.
- In a nonstick pan, add some ghee and sauté the spice mixture for a minute.
- Then, add the asafetida and the chopped cashew nuts and sauté for a few seconds on medium heat.
- Add the peeled, mashed potato and turmeric, garam masala, and salt and cook for 2 minutes. Add 2 tablespoons of water to the pan to prevent sticking.
- Add the chopped cilantro and peas and cook until the water has evaporated.
- Turn off the heat and add the lemon juice and keep aside to cool.
2. How to make the crust:
- Put the flour with the salt in a bowl and add the oil and the melted ghee to it.
- Rub the oil and ghee with your fingertips into the flour for at least 6 minutes until it resembles bread crumbs. At this stage, you should be able to make balls with the flour-fats mixture. Rubbing the fats well into the flour is an important step that prevents blisters on the shells when deep-fried.
- Add ice cold water and knead lightly to a stiff dough or until it forms a ball. Cover with a damp kitchen towel and let the dough rest for an hour.
- Roll the dough to 6 or 7″ discs. Cut them into halves.
- Make a cone with each half and place the filling up to three-quarter way up.
- Brush only on the inside of the opening with a little water.
- Seal the edges of the opening firmly, ensuring that the filling is intact. (Refrigerate for an hour after you have rolled out all the samosas if you prefer, but this step is not necessary).
3. How to fry the Potato Samosas:
- Heat oil on high in a kadai or a deep Dutch oven or pot for 3 minutes. Then, lower the heat completely. Gently slide 3-4 samosas one at a time. Drain on kitchen paper and serve hot with mint and tamarind chutneys!
1. You could use only all-purpose flour if you prefer.
2. Do not roll the discs too thin or too thick. Roll them into even thickness.
3. Try not to stuff too much of the filling.
4. Brush with water only on the inside of the opening of the shell.
5. The dough for the shells must be slightly soft but stiff and firm to touch.
6. Rub the fats well into the flour until it resembles fine breadcrumbs.
How to serve Potato Samosas:
Potato Samosas are typically served with Mint Chutney and Tamarind Chutneys. I have shared the recipe for the mint chutney that is ideal for snacks and sandwiches.
How to store:
These homemade samosas can be stored in airtight boxes and refrigerated for a week. Reheat them by baking in an oven on the lowest setting for 6-8 minutes. Microwaving them softens the samosa crust. Potato Samosas can be frozen for three months.
Potato Samosas
Equipment
- By hand, stovetop
Ingredients
For the pastry:
- 1 cup all-purpose flour unbleached
- 1 cup wheat flour
- ½ tsp salt
- ¼ tsp carom seeds
- 2½ tbsp clarified butter melted ghee
- 2½ tbsp vegetable oil
- 6 tbsp water ice cold
For the filling:
- 1 red potato cooked, peeled
- ¼ cup peas
- a pinch asafetida powder
- ¼ cup cashew nuts chopped
- ⅕ tsp turmeric powder
- ¼ tsp garam masala powder
- 1 birds eye chili
- ½ tsp ginger minced
- ½ tsp cumin seeds
- ½ tsp coriander seeds powder
- 2 tsp lemon juice
- ½ tsp salt
- 3 sprigs cilantro
- canola oil for deep frying
Instructions
How to make the filling:
- Grind the coriander seeds, cumin seeds, ginger and birds eye chili to a coarse mixture in a coffee grinder.
- In a nonstick pan, add some ghee and sauté the spice mixture for a minute.
- Then, add the asafetida and the chopped cashew nuts and sauté for a few seconds on medium heat.
- Add the mashed potato and turmeric, garam masala, and salt and cook for 2 minutes. Add 2 tablespoons of water to the pan to prevent sticking.
- Add the chopped cilantro and peas and cook until the water has evaporated.
- Turn off the heat and add the lemon juice and keep aside to cool.
How to make the samosa crust:
- Put the flour with the salt in a bowl and add the oil and melted ghee to it.
- Rub the oil and ghee with your fingertips into the flour for at least 6 minutes until it resembles bread crumbs. At this stage, you should be able to make balls with the flour-fats mixture. Rubbing the fats well into the flour is an important step that prevents blisters on the shells when deep-fried.
- Add the melted ghee to it and the ice cold water and knead lightly to a stiff dough or until it forms a ball. Cover with a damp kitchen towel and let the dough rest for an hour.
- Roll the dough to 6 or 7" discs. Cut them into halves.
- Make a cone with each half and place the filling up to three-quarter way up.
- Brush only on the inside of the opening with a little water.
- Seal the edges of the opening firmly, ensuring that the filling is intact. (Refrigerate for an hour after you have rolled out all the samosas if you prefer, but this step is not necessary).
How to fry the Potato Samosas:
- Heat oil on high in a kadai or a deep Dutch oven or pot for 3 minutes. Then, lower the heat and gently slide 3-4 samosas at a time. Drain on kitchen paper and serve hot with mint and tamarind chutneys!
Notes
- Deep-frying the potato samosas is a time-consuming process as the potato samosas must be deep-fried on low heat. Do not rush this step by increasing the heat. After the first batch of samosas are golden brown, then increase the heat again to medium for a minute. Lower it again before you start sliding the next batch of samosas. Deep-frying on high heat will burn or cook the top part of the crust and will not be flaky and crispy.
Nutrition
these samosas are so good!
great recipe! you can also air fry these or bake them.
I’ve been looking for a samosa restaurant for a long while. I’ve tried many other recipes, but this as perfect a dough as any I’ve tried. Cheers Kanchan!
Thanks, Jan!