Authentic Potato Samosa Recipe – Indian Snacks & Street Food

Last Updated on 4 months by Neha Deshmukh

Authentic Potato Samosa Recipe – Indian Snacks & Street Food

Okay, let’s be real. Is there anything better than a perfectly crispy, golden-brown samosa? Seriously! These little pockets of potato-y goodness are the quintessential Indian snack, and honestly, a little piece of my childhood. I remember my grandmother making these for Diwali, and the whole house would smell incredible. Today, I’m sharing my go-to recipe for authentic potato samosas – it takes a little time, but trust me, it’s SO worth it.

Why You’ll Love This Recipe

This recipe isn’t just about making samosas; it’s about recreating a little bit of Indian street food magic in your own kitchen. You’ll love it because:

• It’s surprisingly achievable, even if you’ve never made samosas before.
• The filling is perfectly spiced and flavorful – not too bland, not too fiery.
• You can customize the spice level to your liking (more on that later!).
• And, of course, the satisfying crunch with every bite!

Ingredients

Here’s what you’ll need to make these delicious samosas:

• 16 samosa strips (store-bought or homemade)
• 5 medium potatoes, peeled and cubed
• 1 tablespoon vegetable or olive oil
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 1 medium onion, finely diced
• 1 sprig curry leaf
• 2-3 green chillies, finely chopped (adjust to your spice preference)
• ½ teaspoon turmeric powder
• ½ cup water (120ml)
• Salt to taste
• ⅓ cup fresh mint leaves, chopped
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon wheat flour or all-purpose flour (for sealing)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break a samosa!

• Samosa Strips: These are key! You can find pre-made samosa strips at most Indian grocery stores. The quality varies, so try to get ones that are relatively thick and don’t tear easily.
• Potato Variety: I prefer using a waxy potato like Yukon Gold or Red Potatoes. They hold their shape well after boiling and mashing, giving you a nice texture in the filling. Avoid overly starchy potatoes like Russets, as they can become mushy.
• Curry Leaves: Don’t skip these! They add a unique, fragrant flavor that’s essential to authentic samosas. If you can’t find fresh curry leaves, you can sometimes find them frozen.
• Regional Spice Variations: Feel free to experiment! Some families add a pinch of amchur (dried mango powder) for tanginess, or a dash of garam masala for extra warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop your potatoes into roughly 1-inch cubes. Place them in a pot, cover with cold water, and boil on medium heat until they’re tender – about 30 minutes. You should be able to easily pierce them with a fork. Drain the potatoes and set them aside to cool slightly.
2. While the potatoes are boiling, let’s start the filling. Heat the oil in a pan over medium heat. Once hot, add the cumin and mustard seeds. Let them sizzle for a few seconds – you’ll know they’re ready when they start to pop!
3. Add the diced onion, curry leaf, and green chillies to the pan. Sauté until the onions soften and turn golden brown, about 5-7 minutes.
4. Stir in the turmeric powder and the boiled potatoes. Gently mash the potatoes with a fork – you want some texture, not a completely smooth paste.
5. Season with salt and add ½ cup (120ml) of water. Cook for another 5 minutes, stirring occasionally, until the mixture is moist but not watery. Take it off the heat and let it cool completely.
6. Once cooled, mix in the chopped mint and coriander leaves. This is where the filling really comes alive!
7. Now, let’s prepare the flour paste. Mix 1 tablespoon of flour with just enough water to form a thick, glue-like consistency. This will be used to seal the samosas.
8. Time to assemble! Take a samosa strip and fold it in half to form a triangle. Fill the triangle with about 2 tablespoons of the potato filling.
9. Moisten the edges of the strip with the flour paste and carefully fold and seal the edges to create a sealed samosa. Repeat with the remaining strips and filling.

10. If you’re not frying them right away, place the assembled samosas on a baking sheet lined with parchment paper and freeze them. This prevents them from sticking together.

11. To Fry: If frying frozen samosas, add them to cold oil and heat gradually. If frying fresh samosas, heat the oil to medium-high heat. Fry until golden brown and crispy, about 5-7 minutes per side. Drain on paper towels before serving.

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy samosas.
• Make sure the oil is hot enough before adding the samosas. You can test it by dropping a tiny piece of potato into the oil – it should sizzle immediately.
• For extra crispy samosas, fry them twice. Fry them once at a lower temperature to cook them through, then again at a higher temperature to crisp them up.

Variations

• Vegan Samosa Adaptation: This recipe is already naturally vegan! Just double-check your samosa strips to ensure they don’t contain any animal products.
• Gluten-Free Samosa Adaptation: The filling is gluten-free, but the strips aren’t. You can find gluten-free samosa wrappers online or at specialty stores.
• Spice Level Adjustments:
  • Mild: Reduce the number of green chillies to 1 or omit them altogether.
  • Medium: Use 2-3 green chillies.
  • Spicy: Add a pinch of cayenne pepper or a finely chopped Serrano pepper to the filling.
• Festival Adaptations: My family always makes a huge batch of these for Diwali and Holi. It’s a tradition!

Serving Suggestions

Samosas are amazing on their own, but they’re even better with chutney! Here are a few of my favorites:

• Mint-Coriander Chutney: A classic pairing!
• Tamarind Chutney: Adds a sweet and tangy flavor.
• Sweet Mango Chutney: A delightful contrast to the savory samosas.

Storage Instructions

• Freezing Uncooked Samosas: Place assembled samosas on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. Fry directly from frozen.
• Freezing Cooked Samosas: Let the samosas cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container. Reheat in the oven or air fryer for best results.

FAQs

What is the best type of potato to use for samosas?

Waxy potatoes like Yukon Gold or Red Potatoes are ideal. They hold their shape well and give the filling a nice texture.

Can I make the samosa filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.

How do I get my samosas extra crispy?

Fry them twice – once at a lower temperature to cook them through, then again at a higher temperature to crisp them up.

What is the best way to seal the samosa edges to prevent bursting during frying?

Use a thick flour paste and make sure to moisten the edges of the strip thoroughly. Press firmly to seal.

Can I bake these samosas instead of frying?

You can! Brush the samosas with oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy as fried samosas, but they’ll still be delicious.