Name: Irresistible Potato Samosas: Crunchy Bites for Any Occasion Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Indian
Ingredients: 4 large Potatoes, peeled and cubed; 1/2 cup Cilantro, chopped; 1 cup Carrots, chopped (frozen works too); 1 cup Sweet Peas, frozen; 1 medium Onion, finely diced; 2 cloves Garlic, minced; 2 tablespoons Olive Oil (for sautéing); 1 teaspoon Salt; 1/2 teaspoon Black Pepper; 1 teaspoon Garam Masala; 1 teaspoon Hot Curry Powder (adjust to taste); 1/2 teaspoon Turmeric; 1/2 teaspoon Chili Powder; 1 teaspoon Ground Ginger; 1 whole Jalapeno (optional); 1 tablespoon Fresh Lemon Juice; 10 sheets Spring Roll Pastry or Goya discs; 1 cup All-Purpose Flour (for paste); 1/2 cup Water (for paste)

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Introduction

These irresistible potato samosas are crunchy, flavorful bites perfect for any occasion. Filled with a spiced potato and vegetable mixture, they’re great as snacks or appetizers. Whether fried or baked, they bring a delightful crunch and warmth to your table.

The image shows a pile of golden brown, crispy triangular samosas with a light bubbly texture on their fried crust. They are arranged closely on white parchment paper, creating a warm, inviting look. Some samosas are topped with small green cilantro leaves for garnish. To the top right corner, there is a small white bowl filled with a green, slightly chunky dipping sauce, also speckled with coriander leaves. The whole setup is placed on a white marbled surface, making the warm colors of the samosas and sauce stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large potatoes, peeled and cubed
1/2 cup cilantro, chopped
1 cup carrots, chopped (frozen works too)
1 cup sweet peas (frozen)
1 medium onion, finely diced
2 cloves garlic, minced
2 tablespoons olive oil (for sautéing)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garam masala
1 teaspoon hot curry powder (adjust to taste)
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon ground ginger
1 whole jalapeno (optional)
1 tablespoon fresh lemon juice
10 sheets spring roll pastry or Goya discs
1 cup all-purpose flour (for paste)
1/2 cup water (for paste)

Instructions

Step 1: Peel and cube the potatoes. Boil them in salted water until tender, about 15–20 minutes. Drain and let cool slightly.
Step 2: Heat olive oil in a skillet over medium heat. Add the onion, garlic, ground ginger, and jalapeno if using. Sauté until caramelized and fragrant, about 5–7 minutes.
Step 3: In a mixing bowl, mash the drained potatoes. Stir in the sautéed vegetables, cilantro, lemon juice, garam masala, turmeric, chili powder, curry powder, salt, and black pepper. Adjust spices to your liking.
Step 4: Prepare the sealing paste by mixing flour and water in a small bowl until you get a thick, spreadable paste.
Step 5: Take one spring roll pastry sheet and form it into a pocket shape. Spoon a generous amount of filling inside, then use the flour paste to seal the edges tightly, preventing any filling from escaping.
Step 6: For frying, heat oil in a deep pan over medium heat. Fry samosas for 1–2 minutes on each side until golden brown and crispy. For baking, preheat oven to 375°F (190°C). Place samosas on a tray and bake for 20–25 minutes until crisp and browned.

Tips & Variations

Try adding peas and carrots to the filling for extra texture and color.
If you like it spicy, include the jalapeno and adjust chili powder accordingly.
Spring roll pastry works well as a quick wrapper alternative to traditional samosa dough.
Serve with tangy green chutney or sweet tamarind dip to enhance flavors.
For a healthier option, bake the samosas instead of frying.

Storage

Store any leftover samosas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to restore crispiness. Avoid microwaving to keep them crunchy.

How to Serve

A white tray filled with golden brown, crispy triangular samosas arranged neatly, with one samosa broken open held by a woman's hand in the foreground showing a colorful filling of yellow potatoes, green peas, and yellow corn, topped with small bits of green herbs. Next to the samosas, there is a silver metal bowl filled with green chutney garnished with fresh cilantro leaves. The whole setup is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make samosas ahead of time?

Yes, you can assemble samosas and refrigerate or freeze them before cooking. Cook frozen samosas by either frying or baking straight from the freezer, adding a few extra minutes to the cooking time.

What can I use if I don’t have spring roll pastry?

Traditional samosa dough or wonton wrappers can be a good substitute. If using traditional dough, roll it thin to achieve a crispy texture when fried or baked.