Description
This Potato Samosa recipe features crispy, golden fried samosas filled with a spiced mixture of Yukon gold potatoes, green peas, and aromatic Indian spices. Wrapped in tortillas shaped into cones and deep-fried to perfection, these samosas make an excellent snack or appetizer, best served hot with green cilantro chutney and chai.
Ingredients
Potato Filling
- 8 to 10 medium Yukon gold potatoes
- 1 cup green peas
- 1/2 cup chopped cilantro
- 1 Tablespoon diced green chili (Deseeded Serrano or Jalapeno for mild, Thai Green Chili for spicy)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon Kashmiri red chili powder (1 teaspoon for moderately spicy)
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chaat masala
- 1/4 teaspoon garam masala (1/2 teaspoon for moderately spicy)
Tempering and Cooking
- 2 Tablespoons oil
- 1 1/2 teaspoons cumin seeds
Sealer Batter
- 3/4 cup water
- 2 Tablespoons plain flour
Wrapping and Frying
- 12 medium uncooked tortillas
- 4 cups oil (for frying)
Instructions
- Prepare the Potatoes: Thoroughly wash the potatoes. In a large pot, add enough water to cover the potatoes by 2 inches and 1 tablespoon salt. Bring to a boil over high heat.
- Cook the Potatoes: Reduce heat to medium and simmer until potatoes are tender when pierced with a knife, about 10-15 minutes. Drain and let them cool.
- Mash and Mix Filling: Peel the cooled potatoes and slightly mash them in a large bowl. Add green peas, chopped cilantro, diced green chili, Kashmiri red chili powder, coriander powder, turmeric powder, chaat masala, garam masala, and salt. Mix well with your hand until evenly combined.
- Temper Filling: Heat 2 tablespoons oil in a large skillet over medium heat. Add cumin seeds and wait until they start to pop and change color. Add the potato mixture and cook for 2 minutes, stirring gently to combine flavors. Remove from heat.
- Prepare Sealer Batter: In a small saucepan, whisk together water and plain flour continuously while heating until the mixture thickens. Set aside to cool.
- Cut Tortillas: Cut each round uncooked tortilla in half to create semicircles.
- Form Cones: Apply the flour sealer on the straight edge of each half tortilla with a brush or finger. Fold the straight edge over to form a cone shape, sealing the edge firmly.
- Fill the Cones: Fill each cone about 3/4 full with the potato filling. Apply sealer to the open top edges and pinch together to seal completely. Repeat for all samosas.
- Heat Oil for Frying: Heat oil in a deep pan over medium heat. Test the oil temperature by dipping the tip of a wooden spatula into the oil; if bubbles appear around it, the oil is ready. Reduce heat to low-medium to maintain proper frying temperature.
- Fry Samosas: Carefully fry 4 samosas at a time, turning occasionally, until golden brown and crispy on all sides. Remove and drain on paper towels. Repeat with remaining samosas, adding oil if needed.
- Serve: Serve the hot, crispy samosas with green cilantro chutney and a cup of chai. Enjoy!
Notes
- For milder samosas, use deseeded serrano or jalapeno chilies; for spicier ones, use Thai green chilies.
- Adjust chili powder and garam masala quantity according to your spice preference.
- Using Yukon gold potatoes gives a creamy texture with the right firmness after cooking.
- Ensure the oil temperature is not too high to prevent burning; frying at low-medium heat gives crispy and evenly cooked samosas.
- The flour sealer works as a glue to keep samosas intact during frying.
- Serve immediately for best crispiness as samosas tend to soften when cooled.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
