Potato Samosas


Filled with a Punjabi-spiced potato and pea mixture, these samosas prioritize convenience without compromising flavors or textures. Use store-bought spring roll wrappers to make a big batch when you have time, then freeze the samosas to fry and serve as near-instant snacks for iftar, at parties or intimate gatherings with chai, or as low-fuss everyday cooking. With a crispy exterior and a filling citrusy with coriander and sweet from peas, these vegan samosas are perfect any time. 


The triangular shaped flaky pastry filled with spicy potato, chicken or lamb filling is a popular snack not only in India but in several countries of the world.

Because samosa is so so common in India (you literally get samosa and chai at every other street corner), I always considered it to be a quintessential Indian delicacy.
But only later I read that it has its origin in Middle East and it was introduced to India during the Delhi Sultanate rule.

It was later adapted as a vegetarian snack with spicy potato filling in India (which is what is most popular in northern India).
Anyway whatever the origin was, I can confidently say that samosa, especially Aloo Samosa is the most popular snack back home.

Preparation of Potato Somasas:

Step 1. Mixing the oil with flour is important – rub it for good 3 to 4 minutes, do so by rubbing between your hands until the oil is well incorporated with the flour.

Step 2. Don’t overwork the dough – you only need to bring the dough together. If you overwork it, the samosa will be hard.

Step 3. Dough should be stiff – soft dough will not give crispy samosa.

Step 4. Let the dough rest for around 40 minutes – always remember to let the dough rest for at least 30 to 40 minutes before you start making the samosa.

Step 5. Roll the dough evenly and roll it thin – try to roll the dough thin and evenly. If the dough is rolled thick, it will take a long time for the dough to get cooked. Also we all like thin crispy edges of the samosa, agree? But don’t roll it super thin too, else the dough will tear apart when you fill it. Do not use any flour while rolling the samosa, you can apply little oil on your rolling pin.

Step 6. Fry the samosa on low heat – the most important thing- always fry the samosa on low heat (not high, not medium), that way they will turn crisp.

Step 7. Once they have become light brown in color (after 10 minutes or so), then you can increase the heat and fry on medium heat.

Step 8. Also when you fry on low heat, they won’t get any blisters which they do when you drop them in hot oil.

Step 9. Enjoy!

Potato Samosas

Serves: about 42 samosas Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • 3 medium russet potatoes (1 pound)
  • Fine sea salt
  • 2 teaspoons canola oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon ground red chile
  • ¼ teaspoon turmeric powder
  • ½ teaspoon coriander powder (optional)
  • ½ teaspoon cumin powder (optional)
  • ½ cup frozen peas
  • ½ teaspoon garam masala
  • 1 to 2 Thai green chiles, stemmed and chopped
  • 2 tablespoons finely chopped fresh cilantro
  • 14 spring roll wrappers (8 inches square; see Tip)
  • 3 tablespoons all-purpose flour
  • Canola oil, for frying
  • Mint Chutney, for serving


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