I’ve perfected Potato Samosas packed with spiced potatoes, sweet peas and corn that yield about 40 freezer-friendly appetizers in roughly 1 hour 35 minutes.

Jump to Recipe

I’m always chasing the perfect party bite, and these Potato Samosas almost trick me every time. Crispy little pockets hiding a bold filling of potatoes and fragrant cumin seeds, each one is small but packs a punch.

They’re exactly the kind of Samosa Appetizers that vanish fast when guests arrive, and the fact they freeze so well makes them my backup plan for last minute get togethers. I’ll admit I mess up the folding the first few, but thats part of the fun, you really get better quick.

Try one and see why Potato Samosas disappear so fast.

Ingredients

Print Recipe (No Advertisments)

Potatoes: starchy, high in carbs and potassium, add creamy hearty filling, very filling.
All-purpose flour: gives crisp neutral pastry, mostly carbs, little protein, easy to work.
Frozen peas: sweet, provide fiber and some protein, bright color, quick to thaw.
Ghee or butter: adds rich nutty flavor, some saturated fat, helps browning and aroma.
Spices: cumin, coriander, garam masala give warmth, antioxidants, lots of flavor, not spicy.
Cilantro: fresh herb, adds bright citrusy note, low calories, finish that wakes it up.
Lemon or amchur: tangy, adds sour balance to spicy filling, small vitamin C boost.
Frying oil: high heat neutral oil, lots of calories, makes samosas crisp, choose good oil.

Ingredient Quantities

All-purpose flour, 6 cups (720 g)

Salt for dough, 2 tsp

Vegetable oil for dough, 1/2 cup (120 ml)

Ghee or melted butter, 2 tbsp (optional)

Warm water, about 1 1/2 to 2 cups (to knead)

Potatoes, 4 lb (about 1.8 kg), boiled and peeled

Frozen sweet peas, 1 1/2 cups

Sweet corn kernels, 1 cup (fresh or frozen)

Vegetable oil for cooking filling, 2 tbsp

Cumin seeds, 2 tsp

Mustard seeds, 1/2 tsp (optional)

Onion, 1 medium, finely chopped (optional but nice)

Ginger, 1 tbsp minced or grated

Green chilies, 2, finely chopped (adjust to taste)

Turmeric powder, 1 tsp

Coriander powder, 1 tbsp

Cumin powder, 1 tsp

Garam masala, 2 tsp

Red chili powder, 1 tsp (or to taste)

Amchur powder, 1 tsp or lemon juice, 1 to 2 tbsp

Fresh cilantro, 1/2 cup chopped

Salt for filling, 1 1/2 tsp or to taste

Vegetable oil for deep frying, about 1.5 to 2 liters (6-8 cups)

How to Make this

Print Recipe (No Advertisments)

1. Make the dough: in a big bowl mix 6 cups (720 g) all purpose flour with 2 tsp salt, then add 1/2 cup (120 ml) vegetable oil and 2 tbsp ghee or melted butter if using. Add warm water a little at a time (about 1 1/2 to 2 cups) and knead into a firm smooth dough, 8 to 10 minutes. Cover and let rest 30 minutes.

2. Prep the veg: boil, peel and coarsely mash 4 lb (
1.8 kg) potatoes. Thaw 1 1/2 cups frozen peas and 1 cup sweet corn if frozen, drain. Keep everything ready.

3. Cook the filling: heat 2 tbsp vegetable oil in a skillet, add 2 tsp cumin seeds and 1/2 tsp mustard seeds (optional). When they sizzle add 1 medium finely chopped onion (optional) and sauté till soft, then add 1 tbsp minced ginger and 2 finely chopped green chilies, cook 1 minute.

4. Spice it: add 1 tsp turmeric, 1 tbsp coriander powder, 1 tsp cumin powder, 2 tsp garam masala and 1 tsp red chili powder. Stir quickly so spices don’t burn, then add the peas and corn and cook 2 to 3 minutes.

5. Finish the filling: add the mashed potatoes, 1 1/2 tsp salt (or to taste), 1 tsp amchur powder or 1 to 2 tbsp lemon juice, mix well and cook another 2 minutes so flavors meld. Stir in 1/2 cup chopped fresh cilantro. Taste and adjust salt or lemon. Let filling cool completely before using.

6. Portion the dough: divide the rested dough into about 40 equal small balls (this batch makes roughly 40 samosas). Flatten each ball into a 4 to 5 inch circle on a lightly floured surface. Cut each circle in half to make two semi circles.

7. Shape and fill: take a semi circle and fold into a cone by joining the straight edges, seal the seam with a little water or a flour paste (1 tbsp flour + 2 tbsp water). Fill the cone with 1 to 2 tbsp of the cooled potato mixture, then pinch and seal the top edge well so no filling falls out. Don’t overfill or they burst while frying.

8. Heat oil and test: pour
1.5 to 2 liters (about 6 to 8 cups) vegetable oil into a heavy pot and heat to medium, about 350 to 375°F (175 to 190°C). Test with a small dough scrap, it should sizzle and float up slowly.

9. Fry in batches: gently lower samosas into hot oil, don’t crowd the pot. Fry until evenly golden and crisp, 4 to 6 minutes, turning occasionally so they brown all over. Drain on paper towels and keep warm on a rack. If oil browns too fast lower the heat a little.

10. Freeze and serve tips: to freeze, arrange raw samosas on a tray without touching, freeze till firm then transfer to airtight bags or containers for up to 2 months. To cook from frozen either thaw in fridge and deep fry as above, or fry a few extra minutes from frozen (careful, oil may splatter). Serve hot with chutney or ketchup. Quick hacks: rest dough so it rolls easy, use flour paste for the strongest seal, and keep oil temp steady so samosas cook through without burning.

Equipment Needed

1. Large mixing bowl big enough for 6 cups (720 g) flour
2. Measuring cups, measuring spoons and kitchen scale for accurate weights
3. Wooden spoon plus a bench scraper or dough scraper for kneading and portioning
4. Rolling pin and a lightly floured work surface
5. Sharp knife and cutting board for veggies and herbs
6. Skillet or sauté pan for cooking the potato/pea filling
7. Heavy deep pot or deep fryer and a frying/candy thermometer to keep oil at 175 to 190 C (350 to 375 F)
8. Slotted spoon or spider skimmer and tongs for lowering and turning samosas
9. Wire cooling rack and paper towels for draining and keeping samosas crisp

FAQ

How many samosas will this recipe make?

Roughly 40 to 50 medium samosas depending on how big you roll them. 6 cups (720 g) of flour plus 4 lb potatoes is a lot, so you’ll get plenty – good for a party or to freeze some.

Can I make the dough or filling ahead of time?

Yes. Dough can be made, wrapped and refrigerated up to 2 days, or frozen up to 1 month (thaw overnight in fridge). Cooked filling keeps 3 to 4 days in the fridge. Assemble and fry or bake when you want them crisp, or freeze assembled uncooked samosas on a tray then bag them for up to 2 months.

Why do samosas sometimes burst or get soggy, and how do I stop that?

Bursting usually from overfilling or oil too hot so outer crust puffs and rips. Don’t stuff too full, seal edges well with water or a little flour paste, and fry at medium heat so the pastry cooks through before getting too brown. Sogginess comes from wet filling – drain frozen peas/corn and cook off excess moisture, mash potatoes well and cool before stuffing.

Can I bake them instead of deep frying?

Yes. Brush or spray with oil or ghee and bake on a lined sheet at 400 F (200 C) until golden, about 20 to 30 minutes, flipping halfway. They won’t be quite as crunchy as deep fried but still tasty. You can also shallow fry for a compromise.

How do I adjust the spice level or flavor if I want milder or tangier samosas?

For milder – cut the green chilies and red chili powder. For more tang – add more amchur powder or 1 to 2 tbsp lemon juice at the end. You can also toss in chopped cilantro, toasted cumin, or a pinch more garam masala to change the flavor profile.

Any tips to make the pastry flaky and easy to work with?

Use warm water and 1/2 cup vegetable oil in the dough, knead till smooth and then rest 20 to 30 minutes covered. Don’t overwork it. Divide into small balls and roll thin but not paper thin. Adding 2 tbsp ghee or melted butter gives richer taste and a flakier crumb. Keep unused dough covered so it doesn’t dry out.

Easy Potato Samosas Recipe Substitutions and Variations

All-purpose flour
- Whole wheat flour — denser dough, use same amount but add a little more warm water to soften
- Pastry flour — makes a flakier, lighter shell, swap 1:1
- Gluten-free 1:1 flour blend — use straight swap, add a pinch of xanthan gum if the blend doesn’t have it
Potatoes
- Sweet potatoes — mash and use same volume, you’ll get a sweeter filling so cut back on amchur or lemon
- Cauliflower — finely chopped or pulsed, lightly cooked, good lower-carb option
- Paneer or firm tofu — crumbled, gives a similar bite and soaks up spices well
Ghee or melted butter
- Vegetable oil — neutral flavor, use same quantity
- Coconut oil — adds a mild coconut note, ok for brush or mix in dough
- Olive oil — not great for deep frying but fine for coating or brushing the dough
Green chilies
- Red chili flakes — start with 1/2 tsp and increase to taste
- Sriracha or other hot sauce — 1 tsp gives heat plus a little tang
- Mild chili powder — use 1/4 to 1/2 tsp depending on how spicy you want it

Pro Tips

– Make the dough a touch firmer than you think and let it rest at least 30 minutes, longer is fine. It rolls way easier and gives a flakier shell if you rub a little ghee or oil on the dough before shaping, so don’t skip that.

– Cool the potato filling completely and squeeze any extra water out of thawed peas or corn, otherwise the samosas go soggy inside. Taste and brighten with lemon or amchur before you fill, small adjustments make a big difference.

– Use a simple flour paste (1 tbsp flour + 2 tbsp water) to seal the cones, press the seams firmly and pinch the top edge so they dont pop in the oil. Don’t overfill them, 1 to 2 tbsp is about right, overstuffed ones will burst.

– Keep oil temp steady around 350 to 375°F (175 to 190°C) and fry in small batches so the temp doesn’t drop. Test with a little dough scrap first, turn often so they brown evenly, and drain on a rack not just paper towels to keep them crisp. If freezing, freeze raw on a tray until firm then bag them, fry from thaw or add a couple extra minutes from frozen but watch for splatter.