Name: Irresistible Potato Samosas: Crunchy Bites for Any Occasion Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Indian
Ingredients: 4 large Potatoes (peeled and cubed); 1 cup Carrots (chopped; frozen works too); 1 cup Sweet Peas (frozen); 1 medium Onion (finely diced); 2 cloves Garlic (minced); 1 whole Jalapeno (optional); 1/2 cup Cilantro (chopped); 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 tablespoon Fresh Lemon Juice; 2 tablespoons Olive Oil (for sautéing); 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

Potato samosas are irresistible crispy pockets filled with a spiced potato and vegetable mixture. Perfect as a snack or appetizer, these crunchy bites bring warm flavors and satisfying textures to any occasion.

A white rectangular tray lined with light gray parchment paper holds a pile of golden brown, crispy triangular samosas, each with a bubbly and textured surface from frying. The samosas are stacked unevenly with some pieces slightly broken, revealing a soft, yellow inner filling. Small green coriander leaves are sprinkled over and around the samosas for a touch of color. To the top right of the tray, there is a small white bowl filled with a chunky green chutney, garnished with fresh green herbs. The whole setup is placed on a white marbled background. 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 well and set aside to cool slightly.
Step 2: Heat olive oil in a skillet over medium heat. Add the finely diced onion, minced garlic, ground ginger, and jalapeno if using. Sauté until caramelized and fragrant, about 5-7 minutes.
Step 3: In a bowl, mash the drained potatoes. Stir in the sautéed vegetables, chopped cilantro, fresh lemon juice, garam masala, turmeric, salt, and black pepper. Adjust spices as desired.
Step 4: In a small bowl, mix all-purpose flour with water until you form a thick, spreadable paste. This will be used to seal the samosas.
Step 5: Take a spring roll pastry sheet and fold it into a pocket shape. Spoon a generous amount of the potato filling inside.
Step 6: Use the flour paste to seal the edges of the samosa securely, making sure no filling can escape.
Step 7: To fry, heat oil in a deep pan over medium heat. Fry samosas until golden brown and crispy, about 1-2 minutes on each side.
Step 8: To bake, preheat your oven to 375°F. Place the samosas on a baking tray and bake for 20-25 minutes or until crispy and browned.

Tips & Variations

Add finely chopped carrots and peas into the filling for extra color and texture.
For a milder flavor, omit the jalapeno and chili powder.
Use phyllo dough or wonton wrappers as an alternative to spring roll pastry.
If baking, brush samosas lightly with oil for a crispier finish.
Serve with tamarind chutney or mint yogurt dip for authentic taste.

Storage

Store cooked samosas in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 350°F for 8-10 minutes to keep them crispy. Avoid microwaving, as it can make the pastry soggy.

How to Serve

A white tray with a white paper holds several golden-brown triangular samosas arranged closely. The samosas have a crispy, bubbly texture and are sprinkled with fresh green cilantro leaves. One samosa is broken open, showing a yellowish filling of mashed potatoes and peas with some herbs. A small metal bowl filled with greenish-brown dipping sauce garnished with cilantro leaves sits on the upper right corner of the tray. A woman's hand is breaking one samosa from the lower right corner. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the samosa filling ahead of time?

Yes, you can prepare the filling a day in advance and keep it refrigerated. Just bring it to room temperature before assembling the samosas.

Can I freeze samosas before cooking?

Absolutely. Assemble the samosas and freeze them on a tray until solid. Then transfer to a freezer-safe bag. Cook from frozen, adjusting frying or baking time accordingly.