Crispy and Flavorful Potato Samosa

Ingredients

For Samosa Pastry:

• 1 kg all-purpose flour
• 100 g butter or clarified butter
• 300 g water (or as needed)
• 2 tsp salt
• 3 tsp whole cumin seeds

For Potato Filling:

• 2 kg potatoes
• 3 tablespoon oil
• 1 tablespoon red chili flakes
• 2 tsp salt (or as needed)
• 2 tablespoon whole cumin seeds
• 2 tablespoon whole coriander seeds
• 1 heaped tablespoon chopped ginger and garlic
• 3-4 tablespoon lemon juice
• ½ cup chopped fresh coriander
• 2 green chilies, chopped
• 2 onions, finely chopped

Instructions

1. Begin by boiling the potatoes until tender. Once done, peel and mash them thoroughly, then set aside.

2. Dry roast the whole cumin and coriander seeds in a pan until aromatic. Once cooled, coarsely crush them using a mortar and pestle, then set aside.

3. Heat 2-3 tablespoons of oil in a pan over medium heat. Add red chili flakes and chopped ginger-garlic, stirring for a few seconds to release the flavors (avoid burning). Next, add the mashed potatoes and salt, mixing well to combine.

4. Stir in the chopped onions and lemon juice, mixing until well incorporated. Turn off the heat and add chopped green chilies and fresh coriander. Finally, add the roasted cumin and coriander from earlier, giving the mixture a final stir. Taste and adjust salt if needed. The potato filling is now ready; set it aside.

5. In a pan, melt the butter (or clarified butter) until warm. In a mixing bowl, add the melted butter, water, and salt, mixing to combine. Add flour and cumin seeds to the bowl and knead for about 10 minutes until the dough reaches a medium consistency—not too hard or too soft. Apply a little oil to the surface of the dough, cover, and let it rest for 15-20 minutes.

6. Divide the dough into equal portions, making 17-18 balls. Keep them covered to prevent drying out.

7. Take one dough ball and roll it out into an oval shape. Cut the rolled dough in half to form two semi-circles. Take one half and create a cone shape by folding the edges, using water to seal the folds. Fill the cone with a tablespoon of the potato filling, press the filling slightly, and seal the open edges using water. Your samosa is now ready. Repeat this process with the remaining dough and filling.

8. Dust trays with dry flour and place the shaped samosas on them. At this stage, the samosas can also be frozen for later use.

9. Heat oil in a deep pan over medium heat. Fry the samosas until golden brown and crispy. Serve hot with chutney or dipping sauce of your choice.

Potato samosas are a beloved snack, known for their crispy exterior and spicy, flavorful potato filling. Whether enjoyed as an appetizer or a tea-time treat, these samosas are sure to be a hit. Perfect for parties, family gatherings, or simply indulging at home, this easy recipe lets you enjoy authentic, homemade samosas that will satisfy your cravings every time.