Authentic Potato Samosa Recipe – Indian Street Food Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Potato Samosa Recipe – Indian Street Food Delight

Hello friends! If there’s one snack that instantly transports me back to the bustling streets of India, it has to be the humble samosa. The flaky pastry, the warmly spiced potato filling… honestly, just thinking about it makes my mouth water! I remember the first time I tried making these – it was a bit of a learning curve, but so worth it. Today, I’m sharing my tried-and-true recipe for authentic potato samosas, so you can enjoy this Indian street food delight in your own home.

Why You’ll Love This Recipe

This recipe isn’t just about making samosas; it’s about creating a little piece of India in your kitchen. It’s perfect for parties, a cozy evening snack, or even a festive treat. Plus, I’ve included tons of tips and variations to make it your own. You’ll love how surprisingly achievable these are, even if you’ve never made samosas before!

Ingredients

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

• 8 large Spring roll pastry sheets
• 2 large Potatoes (about 300g)
• 1 Onion, finely chopped
• 1 teaspoon Red chilli powder (adjust to your spice preference!)
• 1 teaspoon Garam masala powder
• 1 teaspoon Fennel seeds powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Amchur powder / Chaat masala
• Salt to taste
• 2 teaspoons Oil
• 1 teaspoon Cumin seeds
• 2 tablespoons Coriander leaves, chopped
• 2 tablespoons All-purpose flour (maida)

Ingredient Notes

Let’s talk ingredients! Using good quality spices makes all the difference. Don’t skip the fennel seed powder – it adds a lovely, unique aroma that really elevates the flavour.

Now, about the tanginess: I often use amchur (dried mango powder) for a fruity, slightly sour note. But chaat masala is fantastic too, offering a more complex, savoury-tangy flavour. Feel free to experiment and see which you prefer!

Samosa fillings vary across India. Some regions add peas for sweetness, others include a touch of ginger for warmth. Feel free to add about a tablespoon of finely grated ginger if you like!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s thaw those spring roll pastry sheets. Leave them at room temperature for about 30 minutes. This makes them much easier to work with.
2. While the pastry thaws, boil the potatoes until they’re tender. Peel them and mash them until smooth – no lumps allowed!
3. Heat 2 teaspoons of oil in a kadai or deep pan over medium heat. Add the cumin seeds and let them sizzle until fragrant (about 30 seconds).
4. Add the chopped onion and sauté until it turns translucent and slightly golden.
5. Now, it’s time for the spices! Add the red chilli powder, garam masala, fennel powder, turmeric, amchur/chaat masala, and salt to the onions. Cook for about 2 minutes, stirring constantly, until fragrant.
6. Add the mashed potatoes to the spice mixture and mix well. Cook for another 2 minutes, ensuring everything is combined.
7. Stir in the chopped coriander leaves and remove from heat. Let the filling cool completely before assembling the samosas. This is important – warm filling will make the pastry soggy.
8. While the filling cools, prepare the sealing paste. Mix 2 tablespoons of all-purpose flour with enough water to form a smooth, slightly thick paste.
9. Cut each thawed pastry sheet into 4 equal strips.
10. Place about 1 teaspoon of the potato filling at the top corner of each strip.
11. Fold the strip over to form a triangular pocket, sealing the edges with the flour paste. Press firmly to ensure a good seal.
12. Keep the prepared samosas covered with a damp cloth to prevent them from drying out while you fry the rest.
13. Heat oil in a deep pan over medium heat. Fry the samosas in batches, turning occasionally, until they’re golden brown and crispy (about 5-7 minutes per batch).
14. Drain the fried samosas on paper towels to remove excess oil.

Serve hot with your favourite chutney!

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. Test it by dropping a tiny piece of pastry into the oil – it should sizzle immediately.
• A tight seal is crucial! If the pastry isn’t sealed properly, the filling will leak out during frying.

Variations

• Vegan Samosa Adaptation: Simply ensure your spring roll pastry sheets are vegan-friendly (some contain egg).
• Gluten-Free Samosa Adaptation: Use gluten-free spring roll pastry sheets. They’re readily available in most health food stores.
• Spice Level Adjustment: For a milder flavour, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper!
• Festival Adaptations: These are perfect for Diwali or Holi! My family always makes a huge batch for these celebrations.

Serving Suggestions

Samosas are best enjoyed hot and fresh! Serve them with:

• Mint-coriander chutney
• Tamarind chutney
• Sweet yogurt dip
• A cup of masala chai – the perfect pairing!

Storage Instructions

Leftover samosas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore their crispness.

FAQs

What is the best way to get crispy samosas?

Make sure the oil is hot enough, don’t overcrowd the pan, and fry in batches. Also, ensuring the filling is completely cool before assembling helps prevent sogginess.

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.

What is the difference between amchur and chaat masala?

Amchur is made from dried mango powder and provides a fruity tang. Chaat masala is a blend of spices and offers a more complex, savoury-tangy flavour.

Can I bake these samosas instead of frying?

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 quite as crispy as fried samosas, but still delicious.

How do I prevent the samosa pastry from becoming soggy?

Ensure the filling is completely cool before assembling. Also, don’t cover the samosas with a damp cloth for too long, as this can also make the pastry soggy.

Enjoy making these delicious samosas! I hope this recipe brings a little bit of Indian joy to your kitchen. Let me know how they turn out in the comments below!