Spicy Potato Stuffed Pastries : SAMOSAS

Julie Choksi
by Julie Choksi
12 Samosa
55 min

Here is the recipe of piping hot flaky and spicy samosas with mint coriander chutney!đź’š

These flaky and crispy deep fried samosas are one of the most popular Indian street food. They have a pastry-like flaky crispy outer layer and filled with spicy potato peas filling.

Not only they are insanely delicious, They are incredibly versatile. They can be eaten in breakfast, snack or even as a meal.

Here I prepared the stuffing with boiled potato and peas. They also can be made with meat stuffing. You can adjust the spice level by adjusting the amount of green chilies.

The samosas are mostly served with green chutney, the green chutney is widely used and healthiest dip used in Indian cuisine. It is made with flavorful mint,cilantro and green chilies. Like I said you can adjust the spice level by adding less or more number of chilies.

If you guys want detailed recipe of green chutney let me know in the comments below.

Hope you guys enjoy these flaky and spicy samosas. let me know if you have any questions in the comments down below.

Spicy Potato Stuffed Pastries : SAMOSAS
Recipe details
  • 12  Samosa
  • Prep time: 30 Minutes Cook time: 25 Minutes Total time: 55 min
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For The Dough
  • 1 1/2 Cup All purpose flour
  • 1/2 Tbsp Carom seeds (Ajwain)
  • Salt To Taste
  • 3 Tbsp Oil
  • Water
For The Spicy Potato Filling
  • 3-4 Medium Potatoes
  • 1 Tsp Cumin Seeds
  • 3-4 Green Chillies
  • 1 inch Ginger piece
  • Handful Of Cilantro Leaves
  • Handful Of Mint Leaves
  • 1/2 Cup Green Peas
  • Salt To Taste
  • 1/2 Tsp Garam Masala
  • 1/2 Tsp Turmeric Powder
  • 2 Tsp Chilli Powder
  • 1/2 Tbsp Coriander-Cumin Powder
  • 1 Tbsp Oil
  • 2 Cups Water (To Boil the potatoes)
  • 2 Tsp Lemon Juice
For The Dough
Start by making the samosa dough. To a large bowl, add all purpose flour, ajwain (carom seeds), salt and mix well.
Add the oil and rub the flour with the oil until the oil is well incorporated in all of the flour. Once incorporated, the mixture resembles crumbs.
Now, start adding water, little by little and mix to form a stiff dough. Don't overwork the dough and don't knead a soft dough.
Cover the dough and keep it aside.
For The Spicy Potato Filling
Wash and peel the potatoes. And cut them into 4 pieces and the chopped potatoes in a pressure cooker or Instapot with 2 cups water.
Cook the potatoes in a pressure cooker for 4 whistles or in an Instapot( on sealing mode) for 5 minutes.
Once cooked strain the potatoes and keep them aside.
Then add cilantro leaves, mint leaves, green chilies and ginger cube to the grinder. And make a paste.
Heat some oil in a pan , add coriander seeds to it. Let the seeds sizzle for few seconds and add the green paste we prepared.
Then add all the spices along with some salt.
And cook for 2-3 minutes on medium heat.Then add Frozen peas and cook well.
Then add the boiled potatoes and mix everything well.Squeeze some lemon juice and mix well.
Let the mixture cool down completely.
Shaping And Frying Samosas
Roll one dough ball into 6-7 inches circle-oval kind of shape, then cut it into two parts.
Take one part and apply water on the straight edge/side and pinch them to form a cone.
Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don't overfill the samosa.
Now again apply water all around the circumference of the cone . Then pinch the edges and seal the samosa.
Prepare all the samosas with the remaining dough and deep fry them in oil . Fry them on Medium-low heat for 10-12 Minutes or until golden and crisp.
Don't overcrowd the wok/kadai while frying the Samosas.Enjoy these piping hot samosas with coriander mint chutney. Enjoy!
  • Cso51108026 Cso51108026 on Sep 04, 2022

    Oh, my goodness! I love Samosas in all forms, but these were AMAZING!!! I have a trick for rolling out the pastry between 2 pieces of plastic wrap, so that no additional flour gets introduced, which helps the pastry be completely flaky, light, and incomparable!!!

    Yes, I MUST have the recipe for the mint/cilantro chutney! I've had it MANY times at my "local" (yes, local means I travel an hour, 1-way, when I must have a samosa fix...!!!) restaurant, but they are stingy with sharing! lol I would love, Love, LOVE it!!! And I will 10000% use it!!! Thank you so much for this recipe - it is SPOT ON!!! The filling is perfect (I don't peel the potatoes, and the texture is still wonderful - slightly fluffy, yet still chunk, and the brightness of the -I use frozen- peas just wakes up the spices!). It is mildly time-consuming, in that there are multiple steps, but there are time gaps in-between, where you can be doing other things, so it's not at all labor-intensive... Seriously - SO FREAKING GOOD!!! I baked them, lightly spritzed with non-stick cooking spray, and they were perfectly crispy - I didn't miss the frying (nor the calories!) at all!!! Thanks much for posting!! ~Chrissie