Potato Samosas


Makes 12–14 samosas.

Fairly difficult

Potato Samosas


For 1 Batch(es)


  • 3 cups all-purpose flour
  • 1 tablespoons oil
  • 1/4 teaspoons salt
  • 1/2 cups water


  • 4 russet potatoes, peeled and boiled until very tender
  • 1 tablespoons ghee or vegetable oil
  • 1 large yellow onion, finely chopped
  • 1/2 teaspoons ground cumin
  • 1/2 teaspoons ground coriander
  • 1 tablespoons grated ginger
  • 1 pinches cayenne, to taste
  • 1 teaspoons ground turmeric
  • salt, to taste
  • 1/2 cups frozen peas, thawed under cool running water and drained
  • 4 cups safflower oil for frying

Potato Samosas Directions

  1. For the filling: Drain the potatoes well and place them into a medium mixing bowl. Mash roughly with a fork and set aside.
  2. Heat the ghee or vegetable oil in a large skillet and add the onion.
  3. Sauté the onion briefly, then add the cumin, coriander, ginger and cayenne. Sauté for 1 minute, then add the turmeric and continue cooking for 1 minute longer. Remove from the heat and cool slightly.
  4. Add to the potatoes, season to taste with salt and mix thoroughly. Add the peas and combine.
  5. Important: Let the filling cool completely before forming the samosas.
  6. For the dough: Place the flour, oil and salt in a mixing bowl and use your hands to mix until the dough is completely incorporated. Slowly add water until dough is pliable but not sticky. (This is supposed to be a dry dough; too much moisture will make the samosas soggy.)
  7. Form the dough into 2-inch balls, and keep them covered with a damp kitchen towel as you’re forming them into balls so that they don’t dry out.
  8. Roll each ball into a 6-inch oval and stack with just a sprinkle of flour between them to keep them from sticking, again keeping them covered. When they are all rolled out, cut the entire stack in half to make half-oval sheets and cover until ready to fill.
  9. To form the samosas, take one half-oval of dough—holding the flat edge up.
  10. Brush the upper inch with water, then create a well by folding one corner over the other and gently sealing the edges together in a cone shape with a “hooded shawl.”
  11. Turn over so that the point is at the bottom and fill the well with the potato mixture, packing it in tightly. Wet the round edge of the dough and lay over the filled well. Press the edges until completely sealed.
  12. Heat 4 to 5 cups of safflower oil on medium-high heat in a large skillet (test with a pinch of flour, which should brown in seconds and not burn) and using a metal slotted-spoon, carefully place no more than 2 samosas in the oil.
  13. Fry each side until golden, then remove and drain on paper towels.
  14. Serve warm with green chutney.

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