Where do I start with these crispy, packed-with-flavour vegetable samosa? These potato samosas definitely speak for themselves. Have these stocked in your freezer and you will always have a perfectly quick snack for unexpected guests or just for your family!
These delicious aloo samosas are also so good for when you’re breaking your fast during Ramadan. They will satisfy your every craving. The good thing is, one of these samosas are pretty filling, which means you won’t be stuffing yourself full at iftar.
And the best part is that these samosas are pretty simple to make. Use the helpful photos in this blog post to follow along every step of the way and you’ll have perfectly tasty samosas by the end of it!
What are the Ingredients?
You will need basic ingredients to make the dough: flour, salt, oil, and water. These ingredients together make the beautiful crispy and flaky samosa crust.
The potato filling requires your choice of potato. I personally love Yukon yellow potatoes for its flavour and texture, however many people prefer russet for samosa filling. Feel free to choose your favourite.
For the spices, you’ll need Indian spices that are traditional in samosas. There are so many different samosa recipes out there and each is unique. I personally love the blend of spices used in my crispy potato recipe because it is super flavourful! I don’t claim my potato recipe to be 100% authentic in flavour, but it’s pretty delicious!
How to Make Crispy Potato Samosa
- Peel + dice potatoes and boil for 5 minutes.
- Cook onions, then add whole spices. Cook for 30 seconds, add green chilies and ginger paste and cook for 30 more seconds.
- Add the remaining spices and cook for another 30 seconds. Add potatoes and peas, mix thoroughly, and adjust for salt. Add cilantro and lemon juice and stir to combine. Set aside.
- For the dough, mix together all the ingredients except for water. Now, slowly add water while kneading to form smooth dough. Cover and set aside.
- Once dough has rested, break into small 2 inch balls. Roll each ball out into a thin circle, cut in half and place filling on each half (see photos below for reference).
- Fold one half dough over filling and then the other half. Pinch seams to seal.
- Fry in heated oil until golden brown. Serve with your favourite chutney and enjoy!
Can I Make Crispy Potato Samosa in Advance?
The answer is, yes! You can definitely make these in advance. I usually prepare this recipe in large batches for Ramadan. After wrapping the samosas (do not fry), I flash freeze them. To do this, you lay your samosas out on a parchment lined tray (be sure the samosas don’t touch each other) and place in freezer. Leave in the freezer for about 2-3 hours; then you can transfer the samosas from the tray to an airtight container or a freezer bag.
When you’re ready to fry, remove from freezer and follow instructions to fry samosas. You may need to fry then for a few extra minutes. They are the perfect Ramadan recipe!
If you are interested in more recipes that you can make for Ramadan, check out this Caribbean-inspired shrimp accra recipe, Chocolate Covered Dates, Spicy Beef Samosa, Coconut Shrimp.
Crispy Potato Samosa (Aloo Samosa)
Description
Ingredients
Samosa Wrap
Samosa Filling
Instructions
For the Wrap
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In a medium bowl, combine flour and salt. Add oil and mix well until crumbly. Gradually pour in water, kneading to form a smooth dough.
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Once dough is formed, grease lightly with oil, place inside bowl, and cover with plastic wrap or damp cloth. Let rest while preparing the filling or 30 minutes.
For the Filling
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Wash, peel and dice the potatoes into small cubes. Bring a pot with water to a boil, add diced potatoes and a dash of salt; stir. Once water comes back up to a boil, cook potatoes for 5-7 minutes. Drain water and set aside.
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In a medium pan, heat the 3 tbsp oil over medium. Add the onions and cook for about 5 minutes, until soft, translucent, and golden. Add the cumin seeds and coriander seeds and cook for about 30 seconds. Add the ginger paste and green chilies; mix well and cook for 30 seconds more.
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At this point, add all the other spices (salt, coriander powder, turmeric powder, cumin powder, garam masala, and chili powder) and mix well and cook for 30 seconds again.
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Add the potatoes and peas and stir to combine everything thoroughly. Taste and adjust salt content at this point. Turn the heat off, stir in the fresh cilantro and lemon juice, and set aside to cool.
How to Fill Samosa
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After the dough has rested, pinch off approx. 2 inch sized balls. Roll each ball into a circle/oval--it does not have to be perfect (see photos for reference). Cut each circle in half.
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Place 1-1½ tbsp of the filling in the middle of each half circle. Fold over one side of the dough to wrap over the filling, keeping a rough triangular shape. Fold over the other side of the dough over the filling. Pinch all seams of dough so none of the filling is able to fall out (see photos for all steps above).
Frying the Samosa
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Heat oil in a small pot over medium heat for deep frying. Once oil is hot, add samosas and fry for 4-5 minutes on each side, or until crispy and golden. Place cooked samosas on paper towel to drain.
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Serve with your favourite chutney and enjoy!
Note
- If you are frying these from frozen, you are going to have to either defrost them for 30 minutes or fry them in a lower temperature oil for a longer time.
