Authentic Potato Samosa(Aloo Samosa) recipe made the Millennial way without sacrificing the taste. This South Asian fried delicacy with a savory filling of spiced potatoes and peas is an all-time favorite snack of my family.
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Samusa, Sambusa, Samosa, Sambuske whatever you call them. Have them fried, baked or air fried, Ramadan Iftars aren’t complete without them in India, other parts of South Asia, Africa, and the Middle East. Minced Meat or Potato Samosa stuffed in flaky pastry and then fried to perfection.
I don’t know the history behind the name Samosa and I don’t think I really ought to know either. I am just really thankful to be able to grow up eating these on every fun occasion in India. Potatoes and Peas stuffed samosas are very famous and can be found in every other corner of India throughout the year. Minced meat Samosas are widely sold all over India during the Muslim holy month of fasting, “Ramadan”. Minced Meat and Potatoes & Peas Samosas are party show stoppers in India.
Potato Samosa VS Minced Meat Samosas
Potato & Peas Samosas are wrapped with thick and flaky dough, while Minced Meat Samosas are wrapped with partially cooked, and almost transparent and thin flour sheets.
Why This Potato Samosa Recipe Works?
Life is busy in the US but I don’t want to miss out on my absolute favorite Samosas. Therefore, I have been taking a shortcut to cook my favorite Potato Samosa without sacrificing the taste. I use uncooked Tortillas instead of kneading and rolling Samosa pastry. Yes, uncooked tortillas don’t taste exactly the same as freshly kneaded dough but it is completely okay to look for a quicker way to satisfy those Samosa cravings without spending hours in the kitchen. Uncooked Tortillas give that really nice and crispy texture to Potato Samosas. Any medium-size uncooked tortilla works great.
All the ingredients used for this Potato Samosa Recipe are easily available online, at an Indian store, and at major grocery stores around the US.
- Potatoes– I like to use gold Potatoes for Samosas. They have a great smooth texture with a slight sweetness to compliment the Indian spices.
- Uncooked Tortillas– Any Medium Uncooked Tortilla would work great. Easily available at any major grocery store in the States.
- Green Peas– Thaw the frozen Peas completly before adding them into the Potato mixture.
- Oil– Canola, Vegetable, Sunflower oil are great options for frying Samosas.
- Cumin seeds
- Fresh Cilantro
- Green Chili– Use deseeded Serranos or Jalapenos for mild, Thai Green Chili for spicy flavors.
- Kashmiri Red Chili Powder– It’s a great mildly spicy chili powder with a bright red color. Easily available online or at a local Indian store.
- Coriander powder
- Turmeric powder
- Chaat Masala or Dry Mango Powder– You may use either Chaat Masala or dry Mango powder. Lemon Juice should work fine as well. Chaat Masala and dry Mango powder can be found at an Indian grocery store or online.
- Garam Masala
- Plain flour– 2 tablespoons of plain flour will help seal the Samosa wraps. Sealing keeps the stuffing intact and it’s much needed for the dry Tortilla texture.
Crowd Pleaser and Star of the Party
I have prepared large batches of Potato Samosas and they were sure everyone’s favorite. From kids to grown-ups; loved and adored by everyone.
How Do I Prevent Tortilla Samosas from Getting Soggy?
Fry the Samosa right before serving for a better taste. However, if you are wanting to prepare these ahead of time, you can fry them until golden and transfer them into the oven at 425 F for 5 to 8 minutes or until crispy.
How do you fold the Potato Samosa?
Here are the picture instructions for the Potato Samosa recipe. There are many other ways but I love this way better. It is easy to fold and my Samosa comes out crispy and pretty.
- Cut round uncooked Tortilla into equal size halves.
- Apply the flour sealer with a brush or finger on the straight edge side of the half tortilla.
- Fold it into a cone-like shape.
- Fill in the stuffing 3/4 of the cone and seal it from the top. Apply sealer as needed.
Samosas are number one on the make-ahead list and work well when frozen. These fun triangles can be prepared at least 2 to 3 weeks before serving. I like to make batches of 40 to 50 of these and pop them in the fridge in an airtight container and freeze in a freezer-friendly container. Defrost the frozen Samosas in the refrigerator overnight. Pat dry any excess moisture with a paper towel before frying them.
Layer Parchment paper for storing and freezing. This helps prevent any broken or sticky dough while thawing.
How do you Eat Samosa?
I personally love eating them with Green Chutney and on its own. Traditionally Samosas are served with Green Chutney or Tamarind Chutney, Indian Pickle, and Indian Chai(Tea). Eat them with Chutney, without Chutney, You do you! The simple flavors of flaky crust with stuffed Potatoes and Peas are enough to make your taste buds go crazy.
Try Instant Shishito Pepper Pickle to serve it with Potato Samosas.
If you love the sound of my Indian Potato Samosa then you might enjoy my other Indian recipes
- Mutton Biryani Recipe
- Bharela Marcha-Stuffed Peppers
- Easy Chicken Biryani
- One-Pot Spicy Vegetable Rice
Potato Samosa Recipe
- 8 to 10 Medium Gold Potatoes
- 12 Medium Uncooked Tortillas
- 1 cup Green Peas
- 2 Tablespoons Oil
- 1 1/2 teaspoons Cumin seeds
- 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
- 2 cups Oil for frying
- 3/4 cup Water
- 2 Tablespoons Plain flour
- Throughly wash potatoes. In a large pot, pour enough water to cover potatoes by 1-2 inches. Add 1 tablespoon salt and bring it to a boil on high heat.
- Reduce the heat to medium and simmer until potatoes are tender with the tip of a knife. It takes about 10-15 minutes. Drain the water and cool down the potatoes.
- Peel and slighlty mash the potatoes in a large prep bowl. Now add green peas, cilantro, green chili, red chili powder, coriander powder, chaat masala, garam masala, and salt to taste. Mix it well using your hand.
- Heat oil in a large skillet on medium heat. Add cumin seeds. Once the seeds start to change color or pop, add the Potato mixture. Cook for 2 minutes while mixing gently.
- Heat water and flour in a small saucepan while whisking continuously until thick. Set it aside to cool.
- Cut the round uncooked tortillas in halves.
- Apply the flour sealer with a brush or finger on straight edge side of the half tortilla and fold it into a cone-like shape.
- Fill in the stuffing 3/4 of the cone and seal it from the top. Apply sealer as needed. Repeat the step for the rest of the Samosa.
- Heat oil on medium heat. Dip the tip of a wooden spatula into the oil. If bubbles form around the tip then the oil is ready to fry. Reduce the heat down to low-medium.
- Fry 4 samosas at a time until golden and crispy on both sides. Repeat for the rest of the samosas. Add more oil if needed.
- Serve them with Green Cilantro Chutney and a large cup of Chai. Enjoy!
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Mother, Wife, Indian-American born and raised in the small town of India. Former IT employee now a food blogger. A self-taught food photographer.
I choose to cook with Whole Foods and Clean Ingredients as my Mother did. I am a firm believer in cooking meals with lots of vegetables, little meat, and generous spices.