Crispy Indian Samosa Recipe — Spiced Potato Filling

About This Recipe

A great samosa has three qualities: a filling that's dry (not wet, which makes the pastry soggy), a dough that blisters and crisps in the oil, and correct sealing so it doesn't burst. The filling of spiced potato and peas is the classic — with cumin, coriander, garam masala and green chilli giving it vivid character. Served with mint chutney, they're irresistible.

Ingredients

Serves 16

• 250 gplain flour(for dough)
• 60 gghee or vegetable oil(for dough)
• 1 tspajwain (carom seeds)(for dough)
• 0.5 tspsalt(for dough)
• 80 mlcold water
• 500 gpotatoes(boiled and roughly mashed)
• 100 gfrozen peas(thawed)
• 1 tbspvegetable oil(for filling)
• 1 tspcumin seeds
• 1 tspground coriander
• 0.5 tspgaram masala
• 1green chilli(finely chopped)
• 2 cmginger(grated)
• 1 tbspfresh coriander(chopped)
• 1 tsplemon juice
• 1 litrevegetable oil(for deep frying)

Instructions

1. 1

   Make the dough

   Mix flour, ajwain, salt and ghee until the mixture resembles breadcrumbs. Add cold water gradually, kneading to a firm (not soft) dough. Cover and rest 30 minutes.

   A firm dough creates a flaky, blistered crust. A soft dough makes a soft, non-crispy samosa.

2. 2

   Make the filling

   Heat oil in a pan. Fry cumin seeds until popping. Add ginger, chilli, coriander, garam masala, cook 1 minute. Add mashed potato and peas. Stir well and cook dry for 5 minutes — no moisture remaining. Add lemon and coriander. Cool completely.

3. 3

   Shape the samosas

   Divide dough into 8 balls. Roll each into a thin oval. Cut in half. Form each half into a cone by folding and sealing one straight edge with water paste. Fill with 2 tbsp filling. Seal the top by pinching the edges firmly.

4. 4

   Fry

   Heat oil to 160°C / 325°F (lower than usual — slow frying ensures the pastry cooks through and blisters). Fry 5–6 samosas at a time for 8–10 minutes, turning, until golden and crispy. Drain on paper towels.

Variations

• •

  Baked samosas: brush with oil and bake at 200°C for 25–30 minutes — less crispy but lighter.

• •

  Keema samosa: replace potato filling with spiced minced lamb.

Storage

Samosas are best fresh. Reheat in a 180°C oven for 10 minutes. Uncooked shaped samosas freeze well — fry directly from frozen adding 3 minutes.

Frequently Asked Questions