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Potato Samosa recipe.

Potato Samosa Recipe

Safiya | Feast with Safiya
Samosas are crowd pleaser Indian snacks. A savory filling of spiced potatoes and peas stuffed in an uncooked tortilla triangle and fried until crispy.
5 from 7 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Appetizer, Side Dish, Snack
Cuisine Indian
Servings 24
Calories 209 kcal

Ingredients
  

For Stuffing

  • 8 to 10 Medium 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
  • 2 cups Oil for frying

For Sealing

  • ¾ cup Water
  • 2 Tablespoons Plain flour

Instructions
 

  • 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 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

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Keyword Aloo Samosa, Potato Samosa, Potatoes & Peas Samosa