Crispy, golden, and packed with flavor, these Spiced Potato Samosas are a must-have for iftar and festive gatherings. With a warm, fragrant potato filling wrapped in a perfectly crisp shell, these samosas are a deliciously satisfying snack.
Why You’ll Love This Recipe
- Classic Iftar Snack – A staple in Ramadan menus around the world.
- Crispy & Flavorful – The perfect balance of crunch and spice.
- Easy to Prepare – Uses store-bought samosa wrappers for convenience.
- Customizable – Can be baked or air-fried for a lighter version.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 large potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 green chilies, minced
- 1 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1 tablespoon fresh cilantro, chopped
- 1 package samosa wrappers
- Oil for frying
Directions
Prepare the Filling:
- Heat 1 tablespoon of oil in a pan over medium heat.
- Add chopped onions, green chilies, and cumin seeds, sautéing until fragrant.
- Stir in the mashed potatoes, garam masala, turmeric, and salt. Mix well.
- Add chopped cilantro, stir, and remove from heat. Let cool slightly.
Assemble the Samosas:
- Place 1 tablespoon of filling into each samosa wrapper.
- Fold into a triangle shape and seal the edges using water or a flour paste.
Fry the Samosas:
- Heat oil in a deep pan to 350°F (175°C).
- Fry samosas in batches until golden brown and crispy (about 3-4 minutes per side).
- Drain on paper towels and serve hot.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Servings: 12 samosas
- Calories: 250 kcal per samosa
Variations
- Baked Samosas – Brush samosas with oil and bake at 375°F (190°C) for 20 minutes, flipping halfway.
- Air-Fried Samosas – Spray with oil and air-fry at 375°F (190°C) for 10-12 minutes.
- Paneer Samosas – Mix in 1/2 cup crumbled paneer for extra richness.
- Meat-Filled Samosas – Swap potatoes for spiced ground beef or chicken.
- Cheesy Samosas – Add shredded cheese to the potato filling for a creamy twist.
Storage/Reheating
- Refrigeration: Store leftover samosas in an airtight container for up to 3 days.
- Freezing: Arrange uncooked samosas in a single layer and freeze. Fry directly from frozen, adding 1-2 minutes to the cooking time.
- Reheating: Reheat in an oven (350°F for 10 minutes) or air fryer (375°F for 5 minutes) for best results.
FAQs
Can I make samosas ahead of time?
Yes! You can prepare and freeze them before frying for a quick and easy snack.
What’s the best way to seal samosa wrappers?
Use a flour paste (flour + water) or simply wet the edges with water.
Can I use filo pastry instead of samosa wrappers?
Yes, but filo pastry is more delicate and should be baked instead of fried.
How do I keep samosas crispy?
Drain well on paper towels and avoid covering them immediately after frying.
Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes add a slightly sweeter taste and work well with the spices.
What dipping sauces go best with samosas?
Serve with tamarind chutney, mint chutney, or yogurt dip for extra flavor.
How do I prevent samosas from bursting while frying?
Make sure they are sealed properly and fry at the right temperature (not too hot or cold).
Are samosas gluten-free?
Traditional samosa wrappers contain gluten, but you can use gluten-free wrappers as an alternative.
Can I add more vegetables to the filling?
Yes! Peas, carrots, or bell peppers make great additions.
What oil is best for frying samosas?
Use a neutral oil with a high smoke point, like vegetable or canola oil.
Conclusion
These Spiced Potato Samosas are crispy, flavorful, and the perfect snack for iftar, Eid, or any special occasion. Whether you fry, bake, or air-fry them, they’re sure to be a crowd-pleaser. Try them today and enjoy a taste of tradition in every bite!
Print
Samosas with Spiced Potato Filling
- Total Time: 35 minutes
- Yield: 12 samosas 1x
- Diet: Vegetarian
Description
Crispy, golden samosas filled with a flavorful spiced potato mixture, a must-have for iftar. These crunchy delights pair perfectly with chutney or yogurt dip!
Ingredients
- 2 large potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 green chilies, minced
- 1 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1 tablespoon fresh cilantro, chopped
- 1 package samosa wrappers
- Oil for frying
Instructions
- Prepare the Filling: Heat oil in a pan and sauté onions, chilies, and cumin seeds until fragrant.
- Season the Potatoes: Add mashed potatoes, garam masala, turmeric, and salt. Mix well and stir in chopped cilantro. Let cool slightly.
- Fill & Fold: Place 1 tablespoon of filling into each samosa wrapper and fold into a triangle. Seal the edges with water or a flour paste.
- Fry to Perfection: Heat oil in a deep pan over medium heat. Fry samosas until golden brown and crispy.
- Drain & Serve: Drain on paper towels and serve hot with chutney or yogurt dip.
Notes
- For a baked version, brush samosas with oil and bake at 375°F (190°C) for 20-25 minutes.
- For extra flavor, add peas or crumbled paneer to the filling.
- Serve with mint chutney or tamarind sauce for a delicious dip.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizers
- Method: Frying
- Cuisine: Indian, Pakistani