Authentic Potato Samosa Recipe – Ajwain & Spice Filled

Last Updated on 2 months by Neha Deshmukh

Authentic Potato Samosa Recipe – Ajwain & Spice Filled

Hello friends! If there’s one snack that instantly transports me back to my childhood in India, it’s the humble samosa. The flaky, golden crust, the warmly spiced potato filling… pure comfort food! I remember my grandmother making these for every festival, and the aroma would fill the entire house. Today, I’m sharing my version of this classic – a recipe that’s been tweaked and perfected over the years. Get ready to make some seriously delicious samosas!

Why You’ll Love This Recipe

This isn’t just a samosa recipe, it’s the samosa recipe you’ll reach for again and again. It’s packed with flavour, thanks to the carom seeds (ajwain) and a beautiful blend of spices. Plus, I’ve included tons of tips and tricks to help you achieve that perfect, crispy texture. Trust me, even if you’ve never made samosas before, you can totally nail this!

Ingredients

Here’s what you’ll need to create these golden delights:

• 1 cup All-purpose flour (maida) – about 120g
• ¼ tsp Carom seeds (Ajwain/Omam) (optional)
• 1 tbsp Oil (for the dough)
• approx ½ tsp Salt
• 3 medium Potatoes
• 1 Onion
• 1 Green chili
• ½ inch piece Ginger
• Few Coriander leaves (optional)
• 1 tsp Chili powder
• ¼ tsp Turmeric powder
• 1 tsp Coriander powder
• ½ tsp Cumin powder
• to taste Lemon juice
• 1 tbsp Oil (for the filling)
• 1 tsp Cumin seeds (Jeera)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

All-Purpose Flour (Maida) – Types & Substitutions
Maida is traditional, giving that lovely flaky texture. But if you’re looking for a healthier option, you can substitute up to 25% with whole wheat flour (atta). Just be aware it might slightly alter the texture.

Carom Seeds (Ajwain/Omam) – Regional Variations & Flavor Profile
Ajwain is what gives samosas that distinctive, slightly pungent flavour. It’s also believed to aid digestion – a bonus! In some regions, people use omam (a similar seed) instead. Don’t skip it if you can, but if you absolutely can’t find it, it’s okay to leave it out.

Spice Blend – Exploring the Core Flavors
The spice blend is where the magic happens! Feel free to adjust the chili powder to your liking. I like a good kick, but you can tone it down for a milder flavour.

Potatoes – Best Varieties for Samosas
I prefer using starchy potatoes like Yukon Gold or Russet. They mash beautifully and give the filling a lovely texture. Avoid waxy potatoes, as they won’t mash as well.

Oil – Choosing the Right Oil for Frying
For deep frying, you want an oil with a high smoke point. Groundnut oil, sunflower oil, or vegetable oil work well.

Step-By-Step Instructions

Alright, let’s get cooking!

First, prepare the dough. In a large bowl, mix together the flour, salt, and oil. Rub the oil into the flour with your fingertips until it resembles breadcrumbs. Add the carom seeds (if using) and gradually add water, a little at a time, until a stiff dough forms. Cover with a damp cloth and let it rest for 20 minutes. This resting time is important – it allows the gluten to relax, making the dough easier to roll.

While the dough rests, make the filling. Pressure cook the potatoes until they’re tender. Peel and cube or lightly mash them – I like a bit of texture, so I don’t fully mash them. Finely chop the onion, ginger, and green chili.

Now, sauté the aromatics. Heat oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onions, ginger, and green chili and sauté until the onions are translucent.

Add the spices. Stir in the coriander powder, turmeric powder, chili powder, cumin powder, and salt. Cook the spices for 2-3 minutes, stirring constantly, until fragrant.

Combine everything. Add the cubed potatoes and chopped coriander leaves (if using) to the pan. Mix well and cook for another 2 minutes. Turn off the heat and add lemon juice to taste. Set the filling aside to cool.

Time to assemble the samosas. Divide the dough into small, equal-sized balls. Roll each ball into a thin oval or round shape. Cut each rolled dough in half to form two semicircles.

Form the cones. Moisten the straight edge of a semicircle with water. Fold the edges to form a cone, overlapping the moistened edges to seal.

Fill and seal. Fill the cone with the potato stuffing, ensuring it reaches the tip. Moisten the open edges of the cone with water and press to seal, forming a triangular shape. Repeat with the remaining dough and filling.

Finally, fry the samosas. Heat oil for deep frying over medium heat. Test the temperature by dropping a small piece of dough into the oil – it should rise immediately. Fry the samosas in batches until golden brown and crisp, turning occasionally.

Drain on paper towels and serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect samosas:

Dough Consistency – Achieving the Perfect Texture
The dough should be stiff, not sticky. If it’s too sticky, add a little more flour.

Frying Temperature – Ensuring Crispness
Maintaining the right oil temperature is crucial. If the oil is too hot, the samosas will brown quickly on the outside but remain uncooked inside. If it’s too cold, they’ll absorb too much oil.

Sealing the Samosas – Preventing Bursting
Make sure to seal the edges of the samosas tightly with water. This will prevent the filling from leaking out during frying.

Spice Level Adjustment
Don’t be afraid to adjust the amount of chili powder to suit your taste.

Potato Mash Consistency
I like a slightly chunky mash, but you can mash the potatoes smoother if you prefer.

Variations

Let’s get creative!

Vegan Samosa Adaptation
Simply ensure your oil is vegan-friendly! The recipe is naturally vegan.

Gluten-Free Samosa Adaptation (using alternative flours)
You can experiment with gluten-free flour blends, but the texture will be different. A mix of rice flour and potato starch can work well.

Spice Level – Mild, Medium, Hot
Adjust the chili powder! My family loves a medium spice level, but my friend Priya prefers hers super hot.

Festival Adaptations (Diwali, Holi)
Samosas are a staple during Indian festivals. I often make smaller, bite-sized samosas for parties.

Baked Samosa Option
For a healthier option, you can bake the samosas at 180°C (350°F) for 20-25 minutes, or until golden brown. They won’t be as crispy as fried samosas, but still delicious!

Serving Suggestions

Samosas are best served hot with a side of green chutney, tamarind chutney, or even just tomato ketchup. A cup of chai is the perfect accompaniment!

Storage Instructions

Leftover samosas can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven or air fryer to restore crispness. You can also freeze uncooked samosas for up to 2 months.

FAQs

Let’s answer some common questions:

How do I prevent samosas from becoming oily?
Maintain the correct oil temperature and don’t overcrowd the pan.

Can I make the samosa filling ahead of time?
Yes, you can! The filling can be made a day in advance and stored in the refrigerator.

What is the best way to freeze samosas?
Arrange uncooked samosas on a baking sheet and freeze until solid. Then, transfer them to a freezer bag.

What is the significance of Ajwain in samosas?
Ajwain adds a unique flavour and is believed to aid digestion.

Can I use a different type of potato for the filling?
Yes, but starchy potatoes like Yukon Gold or Russet are best.

How can I achieve a perfectly golden-brown color when frying?
Maintain the correct oil temperature and fry in batches.

What is a good substitute for coriander leaves?
Parsley can be used as a substitute, although the flavour will be slightly different.

Enjoy making these samosas! I hope they bring as much joy to your table as they do to mine. Happy cooking!