Authentic Potato Samosa Recipe – Crispy & Flaky Indian Snack

Last Updated on 1 month by Neha Deshmukh

Authentic Potato Samosa Recipe – Crispy & Flaky Indian Snack

Hello friends! If there’s one snack that instantly transports me back to my childhood in India, it’s the humble samosa. The aroma of hot, crispy pastry filled with spiced potatoes… honestly, it’s pure comfort food. I remember helping my grandmother fold these during Diwali, and it’s a tradition I cherish to this day. Today, I’m sharing my family’s recipe for perfectly flaky, golden samosas – guaranteed to be a hit!

Why You’ll Love This Recipe

This samosa recipe isn’t just about taste; it’s about the experience. It’s a little bit of effort, yes, but the reward is so worth it. You’ll love how the crispy exterior gives way to a flavorful, spiced potato filling. Plus, making them from scratch allows you to control the ingredients and customize the spice level to your liking. They’re perfect for a weekend treat, a festive gathering, or just when you’re craving something truly delicious.

Ingredients

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

• 2 cups maida/all-purpose flour (about 240g)
• 2 tablespoons ghee (about 30ml)
• 1 teaspoon ajwain/carom seeds
• As needed water (approximately ½ – ¾ cup)
• As needed oil for deep frying
• 1 tablespoon oil (about 15ml)
• 1 teaspoon cumin seeds
• 4 medium potatoes (boiled, peeled, mashed) – about 500g
• ?? cup boiled green peas (about 1 cup)
• To taste salt
• ?? teaspoon red chili powder (start with ½ tsp and adjust)
• ?? teaspoon turmeric powder (about ¼ tsp)
• 2 tablespoons freshly chopped coriander leaves
• ?? lemon juice (about ½ lemon)
• Optional: finely chopped green chilies

Ingredient Notes

Let’s talk ingredients! A few tips to ensure success:

Maida (All-Purpose Flour) – Choosing the Right Type

Using good quality maida is key. Look for a finely milled flour for the most tender crust. You can find it at most Indian grocery stores or online.

Ghee – The Traditional Fat for Flakiness

Ghee is the secret to that flaky texture. It adds a richness and flavor you just can’t replicate with oil. If you’re not familiar, ghee is clarified butter – it has a nutty aroma and a high smoke point.

Ajwain (Carom Seeds) – Its Digestive Benefits & Flavor

Don’t skip the ajwain! These tiny seeds add a unique, slightly peppery flavor and are known for their digestive properties – very helpful after enjoying a few samosas!

Spice Blend – Regional Variations & Heat Levels

The spice blend is where you can really make this recipe your own. Some families add garam masala, amchur (dried mango powder), or even a pinch of asafoetida (hing). Feel free to experiment!

Boiled Potatoes – Selecting the Best Variety

I prefer using Yukon Gold potatoes for the filling. They have a naturally buttery texture that works beautifully. Red potatoes are also a good option. Avoid waxy potatoes, as they won’t mash as well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the maida, salt, ajwain, and ghee. Rub the ghee into the flour with your fingertips until it resembles breadcrumbs. Gradually add water, a little at a time, and knead into a soft, pliable dough. Cover and let it rest for at least 20 minutes. This allows the gluten to relax, resulting in a more tender crust.
2. Prepare the Filling: Heat oil in a pan over medium heat. Add the cumin seeds and let them splutter. Add the mashed potatoes and peas. Stir in the salt, red chili powder, and turmeric powder. Cook for about 2 minutes, stirring constantly. Remove from heat and mix in the coriander leaves and lemon juice. Taste and adjust seasonings as needed. Let the filling cool completely.
3. Shape the Samosas: Divide the dough into equal-sized balls (about 1.5-2 inches in diameter). Roll each ball into a thin circle. Cut each circle in half. Take one half and form it into a cone shape, overlapping the edges and sealing them with a little water.
4. Fill and Seal: Fill each cone with a generous spoonful of the potato mixture. Don’t overfill! Seal the top of the cone securely with water, ensuring there are no gaps.
5. Fry to Perfection: Heat oil for deep frying over low-medium heat. Carefully add the samosas to the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy, turning occasionally. This usually takes about 8-10 minutes.
6. Drain and Serve: Remove the samosas from the oil and drain on paper towels. Serve hot with your favorite chutney – mint chutney is a classic!

Expert Tips

Here are a few tricks I’ve learned over the years:

Achieving the Perfect Dough Consistency

The dough should be soft but not sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a teaspoon of water at a time.

Tips for a Crispy Fry

Keep the heat at a consistent low-medium. Frying at too high a temperature will cook the outside before the inside is heated through.

Preventing Samosas from Bursting During Frying

Make sure the samosas are sealed very well. Any gaps will cause the filling to leak out and potentially burst.

Variations

Want to switch things up? Here are a few ideas:

Vegan Samosa Adaptation

Simply substitute the ghee with a vegan butter or oil.

Gluten-Free Samosa Option (Using Alternative Flours)

You can experiment with gluten-free flour blends, but the texture will be slightly different. A mix of rice flour and potato starch often works well.

Spice Level Adjustments – Mild, Medium, and Hot

Adjust the amount of red chili powder to your preference. For a milder flavor, use Kashmiri chili powder, which adds color without much heat.

Festival Adaptations – Special Occasion Samosas

During festivals, some families add dry fruits like raisins and cashews to the filling for a richer flavor.

Serving Suggestions

Samosas are fantastic on their own, but they’re even better with accompaniments! I love serving them with:

• Mint-coriander chutney
• Tamarind chutney
• Ketchup (a childhood favorite!)
• A cup of hot chai

Storage Instructions

Leftover samosas can be stored in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven or air fryer for a few minutes to restore their crispness.

FAQs

Let’s tackle some common questions:

What is the secret to making samosas extra crispy?

Frying at the right temperature (low-medium) and ensuring the dough has enough ghee are key!

Can I make the samosa filling ahead of time?

Absolutely! The filling can be made a day or two in advance and stored in the refrigerator.

What can I substitute for ghee in the dough?

You can use vegetable oil or melted butter, but the flavor and flakiness won’t be quite the same.

How do I prevent the samosa pastry from becoming tough?

Don’t over-knead the dough, and let it rest for at least 20 minutes.

Is it possible to bake samosas instead of frying them?

Yes, you can! Brush the samosas with oil and bake at 180°C (350°F) for about 20-25 minutes, or until golden brown. They won’t be as crispy as fried samosas, but still delicious.

What is ajwain and can I skip it?

Ajwain is carom seeds, and they add a unique flavor and digestive benefit. While you can skip them, the samosas won’t taste quite the same.