Classic Indian Potato Samosas
Inspired by the bustling streets of Delhi and passed down through generations, this samosa recipe is a tribute to authentic Indian street food. With a golden crust and a warm spiced potato filling, each bite offers a symphony of crunchy, soft, spicy, and savory sensations—making it a timeless favorite across India and beyond.
Equipment
- Rolling Pin
- Mixing bowls
- Frying pan or wok
- Slotted spoon
- Knife
Ingredients
For the Dough:
- 2 cups all-purpose flour preferably unbleached
- ¼ cup vegetable oil or ghee for richer flavor
- ½ teaspoon salt
- ⅔ cup water ice cold
For the Filling:
- 3 medium russet potatoes boiled and mashed
- 1 medium onion finely chopped
- 1 tablespoon fresh ginger grated
- 1 teaspoon cumin seeds lightly toasted
- ½ cup green peas frozen or fresh
- 1 teaspoon garam masala
- 1 teaspoon salt or to taste
- 3 cups vegetable oil for deep frying
Instructions
- Prepare the Dough: In a large bowl, mix flour and salt. Pour in oil and rub it into the flour with your fingertips until it has a crumbly texture. Gradually add water, kneading gently until a firm, smooth dough forms. Cover with a damp towel and rest for 30 minutes.
- Make the Filling: Heat 1 tablespoon of oil in a pan over medium heat (350°F / 175°C). Add cumin seeds and let them sizzle. Sauté onions and ginger until soft and golden. Add mashed potatoes, peas, garam masala, and salt. Stir well for about 5 minutes until everything is well combined and fragrant. Cool before filling.
- Assemble the Samosas: Divide dough into 5 equal pieces and roll each into a ball. Roll out each ball into an oval shape about 6 inches long. Slice it horizontally into two halves. Take one half, form a cone in your hand by folding, and pinch the edge. Fill with potato mixture and seal the top with a dab of water, pressing tightly.
- Fry the Samosas: Heat oil in a deep pan over medium-low heat (325°F / 160°C). Fry samosas slowly, in small batches, turning occasionally until golden brown and crisp on all sides (about 10–12 minutes per batch). Drain on paper towels.
Notes
Chef’s Tips:
- Use cold water for the dough to make the pastry extra crisp.
- You can add chopped green chilies or a touch of amchur (dry mango powder) for tanginess.
- For a baked version, brush samosas with oil and bake at 375°F (190°C) for 35-40 minutes until golden.
Nutrition
Calories: 780kcalCarbohydrates: 33gProtein: 5gFat: 71gSaturated Fat: 11gPolyunsaturated Fat: 41gMonounsaturated Fat: 16gTrans Fat: 0.5gSodium: 355mgPotassium: 334mgFiber: 2gSugar: 1gVitamin A: 59IUVitamin C: 7mgCalcium: 19mgIron: 2mg
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