Potato Samosa Recipe
Samosas are crowd pleaser Indian snacks. A savory filling of spiced potatoes and peas stuffed in an uncooked tortilla triangle and fried until crispy.
Ingredients
For Stuffing
- 8 to 10 medium Yukon gold potatoes
- 12 medium uncooked tortillas
- 1 cup green peas
- 2 Tablespoons oil
- 1 ½ teaspoons cumin seeds
- ½ 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
- ½ teaspoon Kashmiri red chili powder , 1 teaspoon for moderately spicy
- 1 teaspoon coriander powder
- ½ teaspoon Turmeric powder
- ½ teaspoon chaat masala
- ¼ teaspoon garam masala , ½ teaspoon for moderately spicy
For Sealing
- ¾ cup water
- 2 Tablespoons plain flour
For Frying
- 4 cups oil
Instructions
- Thoroughly wash potatoes. In a large pot, pour enough water to cover potatoes by 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 ¾ 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!
Notes
For boiling potatoes in an InstanPot
- Pressure cook the potatoes on a high setting for 10 minutes with the natural steam release.
Nutrition Information
Calories: 209kcal
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
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