Crispy Indian Spiced Potato Samosas
These crispy Indian spiced potato samosas are a beloved snack known for their flaky pastry and flavorful filling. Perfect for rainy days, hearty appetites, or as an appetizer at any gathering, these delightful treats are sure to please. The blend of boiled potatoes, sautéed onions, and a mix of spices create a savory explosion of flavor wrapped in a golden, crispy shell. This recipe includes detailed steps to ensure perfect dough and filling preparation, making it easy for you to impress friends and family with a homemade touch. Serve these samosas with tangy tomato sauce, mint chutney, or your favorite dipping sauce for the ultimate experience!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
All-purpose flour
1 cup (Sifted)
Vegetable oil
2 tablespoons (For the dough)
Potatoes
2 large (Boiled and mashed)
Onion
1 (Chopped)
Green chilies
2 (Very finely chopped)
Cooking oil
3 tablespoons (For frying)
Ginger
1/2 teaspoon (Grated)
Garlic
1/2 teaspoon (Crushed)
Coriander seeds
To taste (Whole)
Cilantro
1 tablespoon (Finely chopped)
Lemon
1/2 (Juice of)
Turmeric powder
1/2 teaspoon (Ground)
Garam masala
1/2 teaspoon (Ground)
Red chili powder
1/2 teaspoon (Ground)
Salt
To taste (As needed)
Instructions
1
In a mixing bowl, combine the all-purpose flour, vegetable oil, and a pinch of salt. Gradually add water, kneading until the mixture becomes a soft, pliable dough.
2
Cover the dough with a moist cloth and let it rest for 20 minutes.
3
Meanwhile, heat 3 tablespoons of oil in a pan over medium heat. Add the grated ginger, crushed garlic, finely chopped green chillies, and a few coriander seeds to the oil. Sauté for about 1 minute.
4
Add the chopped onions to the pan and cook until they are light brown and translucent.
5
Stir in the chopped cilantro, lemon juice, turmeric, red chili powder, salt, and garam masala. Mix well and allow this mixture to cook for another 2 minutes.
6
Gently fold in the boiled potatoes, mixing until they are fully incorporated with the spice mixture. Stir-fry for an additional 2 minutes. Remove from heat and let the filling cool.
7
Once the dough has rested, divide it into 10 equal portions. Roll each portion into a ball and then flatten it using a rolling pin until it forms a 5-inch oval.
8
Cut the oval in half to create two semi-circles. Take one semi-circle, and wet the straight edge with water. Fold it into a cone shape by bringing the edges together and pinching to seal at the top.
9
Fill the cone with about a tablespoon of the cooled potato filling. Then, seal the open edge of the cone by wetting it and pinching it together to form a triangular shape.
10
Heat oil in a deep frying pan over low to medium heat. Once hot, carefully place the samosas in the oil, frying them in batches until they are golden brown and crisp.
11
Remove the samosas with a slotted spoon and drain them on paper towels. Serve hot with tomato sauce or your favorite chutney.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Indian Spiced Potato Samosas?
They are a popular Indian snack consisting of a flaky, fried pastry shell filled with a savory mixture of spiced mashed potatoes and onions.
What is the main ingredient for the samosa filling?
The primary ingredient is boiled and mashed potatoes combined with sautéed onions and aromatic spices.
How do I make the samosa dough?
The dough is made by combining all-purpose flour, vegetable oil, and salt, then gradually adding water and kneading until soft and pliable.
Why should the dough rest for 20 minutes?
Resting the dough allows the gluten to relax, which makes it much easier to roll out and shape into the required oval forms.
What spices are used in the potato filling?
The filling uses turmeric, red chili powder, garam masala, coriander seeds, ginger, garlic, and green chillies for a complex, spicy flavor.
How many samosas does this recipe yield?
This recipe yields 20 samosas, as the dough is divided into 10 portions and each is cut in half to create two semi-circles.
How do you shape a samosa?
Fold a semi-circle into a cone shape, seal the straight edge with water, fill it with the potato mixture, and then seal the final open edge to form a triangle.
What type of oil is used for the dough?
Two tablespoons of vegetable oil are mixed into the flour to create the necessary flaky texture in the pastry.
Is this samosa recipe vegetarian?
Yes, these samosas are entirely vegetarian and can be considered vegan as they use vegetable oil instead of ghee or butter.
What is the best way to cook samosas?
Deep frying them in oil over low to medium heat ensures the pastry becomes golden brown and crispy without burning.
Can I use fresh cilantro in the filling?
Yes, the recipe calls for one tablespoon of finely chopped cilantro to be mixed into the spiced potato filling.
How large should I roll the dough portions?
Each dough ball should be rolled into an oval shape approximately 5 inches long before being cut in half.
What provides the tangy flavor in the filling?
The addition of the juice from half a lemon provides a bright, tangy contrast to the savory spices.
How do I prevent the samosas from opening while frying?
Wetting the edges of the dough with water and pinching them firmly together creates a strong seal that prevents them from opening.
What temperature should I use for frying?
Low to medium heat is ideal to ensure the samosas cook evenly and achieve a perfect crispiness.
What should I serve with samosas?
Samosas are traditionally served with tomato sauce, mint chutney, tamarind chutney, or other favorite dipping sauces.
Do I need to peel the potatoes?
Yes, the potatoes should be boiled, peeled, and mashed before being added to the spice mixture.
Can I use garlic powder instead of fresh garlic?
While fresh crushed garlic is recommended for the best flavor, garlic powder can be used as a substitute if necessary.
What role do coriander seeds play?
Coriander seeds add a nutty flavor and a slight crunch to the filling, which is characteristic of traditional samosas.
Can I make the filling in advance?
Yes, the potato filling can be prepared ahead of time and cooled before you begin the process of filling the dough.
How do I remove excess oil after frying?
Drain the fried samosas on paper towels immediately after removing them from the hot oil using a slotted spoon.
Are these samosas very spicy?
They have a moderate kick from the green chillies and red chili powder, but you can adjust these ingredients to suit your heat preference.
What kind of flour is best for samosas?
All-purpose flour is the standard choice as it provides the right structure and crispiness for the pastry shell.
Can I bake these instead of frying them?
While frying is traditional for the best texture, you can bake them at a high temperature, though the crust will be less flaky.
How long should I sauté the onions?
Sauté the onions until they are light brown and translucent to ensure they are soft and flavorful.
Is ginger necessary for this recipe?
Grated ginger adds a distinct warmth and depth to the filling that is essential for authentic-tasting samosas.
What is the texture of the samosa dough?
Once kneaded, the dough should be soft and pliable, meaning it is easy to shape without being sticky.
Can I add peas to this recipe?
Yes, many people add green peas to the potato mixture for extra texture and flavor.
How long does it take to cook the spices?
The initial spices are sautéed for 1 minute, and after adding onions and other seasonings, the mixture cooks for another 2 to 4 minutes.
What makes the samosas golden brown?
The combination of the oil in the dough and the deep-frying process creates the signature golden brown color.