I’m sharing my Potato Samosas recipe that yields about 40 freezer-ready bites in roughly 1 hour 35 minutes, filled with a spiced potato, corn, and sweet pea mixture and a clear step-by-step prep guide.

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I can’t stop thinking about these Potato Samosas. They pack that pop of garam masala that makes you double take, and yet they feel totally snackable.

This Curry Samosa Recipe is one of those tricks I bring to parties when I want people asking what I did without handing out recipe pages. They’re freezer friendly so you can stash a batch, pull them out, and pretend you planned it all along.

I swear I messed up a few times but the end result still feels like cheating, flaky bold and addictive, and yes you’ll want a proper Samosas Sauce with them.

Ingredients

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Potatoes: starchy, high carbs and potassium, very filling, moderate vitamin C, not fatty.
Frozen sweet peas: good fiber and plant protein, mildly sweet, boost texture and color.
Frozen sweet corn: sweet, adds carbs and antioxidants, kids usally love it, adds crunch.
Yellow onion: savory base, provides quercetin and flavor depth, caramelizes sweet when cooked.
Ginger: zesty, anti inflammatory, adds warm heat, small amount goes a long way.
Cilantro: bright herb, adds freshness and some vitamin A, polarizing but refreshing.
Lemon juice: tart, gives acidity and brightness, cuts richness and lifts flavors.
All purpose flour: gives structure, mostly carbs, low fiber, swap for whole grain sometimes.

Ingredient Quantities

4 cups all purpose flour

1 1/2 teaspoons salt

4 tablespoons vegetable oil or ghee

about 1/2 cup warm water

3 pounds potatoes

1 cup frozen sweet peas

1 cup frozen sweet corn

1 medium yellow onion

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1/2 teaspoon turmeric powder

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon red chili powder

1 tablespoon grated ginger

2 green chilies

1/2 cup fresh cilantro

1 tablespoon lemon juice

vegetable oil for frying

40 small samosa wrappers or 40 spring roll wrappers

How to Make this

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1. Make the dough unless you’re using store bought wrappers: mix 4 cups all purpose flour with 1 1/2 teaspoons salt, add 4 tablespoons vegetable oil or ghee and about 1/2 cup warm water, knead into a firm smooth dough (add a splash more water if it’s too dry), knead 5 to 7 minutes, cover and let rest 30 minutes. If you’re using 40 small samosa or spring roll wrappers skip this and go to step
4.

2. Cook the potatoes: boil 3 pounds potatoes whole or in chunks until fork tender, drain, peel and roughly mash or break into bite sized pieces with a fork. Don’t over mash or the filling gets gummy. Set aside to cool.

3. Make the spiced filling: heat 2 tablespoons vegetable oil in a skillet, add 1 teaspoon cumin seeds and 1/2 teaspoon mustard seeds and let them sputter, add 1 medium chopped yellow onion and sauté till soft and a little brown, stir in 1 tablespoon grated ginger and 2 chopped green chilies and cook 30 seconds. Add 1/2 teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon garam masala and 1/2 teaspoon red chili powder, stir quick, then add 1 cup frozen sweet peas and 1 cup frozen sweet corn and cook until heated through and excess moisture evaporates. Add the mashed potatoes, salt to taste, fold in 1/2 cup chopped fresh cilantro and 1 tablespoon lemon juice, taste and adjust. Let filling cool completely.

4. Shape wrappers: if you made dough divide it into 40 equal small balls, roll each ball into a thin 3 to 4 inch circle and cut in half to form two semi circles. If you use store bought samosa or spring roll wrappers use one wrapper (or cut a spring roll wrapper in half lengthwise) per samosa.

5. Fill and seal: take a semi circle or half-spring-roll wrapper, fold into a cone and seal the straight edge with a little water, spoon about 1 to 2 tablespoons filling into the cone, pinch the top closed and press edges firmly to seal. Use a bit of flour + water paste if the wrapper won’t stick. Don’t overfill or they’ll burst when frying.

6. Frying: heat enough vegetable oil for deep frying to medium-high (test with a small scrap of dough, it should sizzle and brown in about 20 to 30 seconds), fry samosas in batches without crowding until golden and crisp, about 3 to 5 minutes, turning carefully, drain on paper towels. Keep oil temp steady, lower heat if they brown too fast.

7. Oven option: for a lighter version preheat oven to 400 F, arrange samosas on a baking sheet, brush lightly with oil, bake 18 to 22 minutes until golden, flip halfway for even browning.

8. Freezing and storage hack: freeze uncooked samosas on a tray until solid, then transfer to freezer bags and freeze up to 2 to 3 months. To cook from frozen fry a minute or two longer than fresh or bake at 400 F for about 25 to 30 minutes.

9. Final tips and serving: let samosas rest a few minutes after frying so they crisp, serve hot with chutney or ketchup, garnish with extra cilantro and lemon wedges. If you want extra flavor try frying a pinch of the filling to taste for salt and spice before stuffing.

Equipment Needed

1. Large mixing bowl (for dough and for mixing the potato filling, or two bowls if you like less mess)
2. Measuring cups and spoons (and a kitchen scale if you got one)
3. Large pot for boiling the potatoes
4. Large skillet or sauté pan for the spiced filling
5. Rolling pin (a clean wine bottle works in a pinch) and a small bowl for your flour + water sealing paste
6. Sharp knife and cutting board
7. Slotted spoon or spider/skimmer plus long tongs for frying and turning
8. Heavy-bottomed pot or deep fryer, a candy/frying thermometer to keep oil temp steady, and paper towels for draining

FAQ

Q: Can I use fresh peas and corn instead of frozen? A: Yes, fresh works fine. Just blanch the peas and corn briefly so they dont release too much water into the filling. Drain well and pat dry before mixing with the potatoes.

Q: How do I keep the filling from making the wrappers soggy? A: Cool the potato mixture completely before filling, drain any extra moisture from peas/corn, and don't over-stuff. You can mix a teaspoon of cornstarch into the filling to soak up stray moisture if needed.

Q: Do I have to deep fry them? Can I bake them instead? A: You can bake them. Brush each samosa with oil, place on a parchment lined sheet, and bake at 400 F for 20 to 25 minutes turning halfway, until golden and crisp. They wont be exactly the same as fried ones but still tasty.

Q: What's the best way to seal samosas so they dont open while frying? A: Use a simple flour paste (1 tablespoon flour + 2 tablespoons water, whisk to a paste). Dab the edge with the paste and press firmly. Let them rest for 5 minutes before frying so the seal sets better.

Q: Can I make these ahead or freeze them? A: Yes. You can make the filling 2 days ahead and refrigerate. Assembled uncooked samosas freeze great on a tray, then into a bag for up to 1 month. Fry or bake from frozen, add a couple extra minutes to cook time.

Q: I only have spring roll wrappers, will they work for 40 small samosas? A: Yes, spring roll wrappers work. Trim to a slightly smaller rectangle, fold into a cone like you would with samosa wrappers and seal with the flour paste. They're thinner so fry carefully at medium heat so they crisp without burning.

Easy Potato Samosas Recipe Substitutions and Variations

All purpose flour
- Whole wheat (atta), gives a nuttier flavor and firmer crust, you might need a touch more warm water.
- Gluten free all purpose flour blend, use one with xanthan gum or add 1 tsp xanthan gum per cup so the dough holds together.
- Half all purpose + half fine semolina (sooji), for extra crunch and a slightly grainy bite, add a splash more water if dough seems dry.
Potatoes
- Sweet potatoes, sweeter and softer so cook less and mash coarsely to keep texture.
- Cauliflower, steamed and roughly chopped or mashed for a lighter, lower starch filling.
- Cooked chickpeas, roughly smashed, for more protein and a nuttier mouthfeel.
Frozen peas and sweet corn
- Fresh peas or fresh corn kernels, use same amount, no need to thaw if you cook them briefly.
- Diced carrots and green beans, for a different crunch and color.
- Frozen mixed veggies, an easy 1 for 1 swap, just drain well so filling isnt soggy.
Samosa wrappers or spring roll wrappers
- Wonton wrappers, smaller but works great for bite sized samosas, press edges well to seal.
- Phyllo sheets, layer 2 to 3 sheets brushed with oil for a super flaky result, keep them covered so they dont dry out.
- Puff pastry, richer and puffier, bake instead of fry for a different but tasty take.

Pro Tips

1) Dough and wrappers: if you make the dough, keep it on the firmer side not sticky, add water slowly and knead just enough so it gets smooth, then let it rest 30 minutes. Using ghee instead of plain oil adds a rounder flavor so try that if you can. If you use store bought wrappers, keep them covered with a damp towel so they dont dry out and crack while you work.

2) Filling moisture and texture: dont over mash the potatoes or the filling will get gummy, leave some small chunks for better mouthfeel. Make sure the peas and corn lose their steam in the pan so the filling isnt wet when you stuff, and always fry a tiny spoonful of filling to check seasoning before you stuff all of them.

3) Sealing and handling: dont overfill or the samosas will burst while frying. Use a simple flour and water paste to seal stubborn edges, and press seams firmly with your fingers. If they seem loose, chill them 10 to 15 minutes before frying to help them hold their shape.

4) Cooking, freezing and timing: keep oil temperature steady so they brown evenly, test with a scrap of dough so you know if it sizzles right, and lower heat if they brown too fast. For a lighter option bake at 400 F brushing a little oil on each one, and for make ahead storage freeze raw samosas on a tray until solid then bag them; cook from frozen adding a few extra minutes so they heat through.

Easy Potato Samosas Recipe

Recipe by Jot Punji

0.0 from 0 votes

I'm sharing my Potato Samosas recipe that yields about 40 freezer-ready bites in roughly 1 hour 35 minutes, filled with a spiced potato, corn, and sweet pea mixture and a clear step-by-step prep guide.

Servings

servings

Calories

180

kcal

Equipment: 1. Large mixing bowl (for dough and for mixing the potato filling, or two bowls if you like less mess)
2. Measuring cups and spoons (and a kitchen scale if you got one)
3. Large pot for boiling the potatoes
4. Large skillet or sauté pan for the spiced filling
5. Rolling pin (a clean wine bottle works in a pinch) and a small bowl for your flour + water sealing paste
6. Sharp knife and cutting board
7. Slotted spoon or spider/skimmer plus long tongs for frying and turning
8. Heavy-bottomed pot or deep fryer, a candy/frying thermometer to keep oil temp steady, and paper towels for draining

Ingredients

4 cups all purpose flour
1 1/2 teaspoons salt
4 tablespoons vegetable oil or ghee
about 1/2 cup warm water
3 pounds potatoes
1 cup frozen sweet peas
1 cup frozen sweet corn
1 medium yellow onion
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon red chili powder
1 tablespoon grated ginger
2 green chilies
1/2 cup fresh cilantro
1 tablespoon lemon juice
vegetable oil for frying
40 small samosa wrappers or 40 spring roll wrappers

Directions

Make the dough unless you’re using store bought wrappers: mix 4 cups all purpose flour with 1 1/2 teaspoons salt, add 4 tablespoons vegetable oil or ghee and about 1/2 cup warm water, knead into a firm smooth dough (add a splash more water if it’s too dry), knead 5 to 7 minutes, cover and let rest 30 minutes. If you’re using 40 small samosa or spring roll wrappers skip this and go to step
Cook the potatoes: boil 3 pounds potatoes whole or in chunks until fork tender, drain, peel and roughly mash or break into bite sized pieces with a fork. Don’t over mash or the filling gets gummy. Set aside to cool.
Make the spiced filling: heat 2 tablespoons vegetable oil in a skillet, add 1 teaspoon cumin seeds and 1/2 teaspoon mustard seeds and let them sputter, add 1 medium chopped yellow onion and sauté till soft and a little brown, stir in 1 tablespoon grated ginger and 2 chopped green chilies and cook 30 seconds. Add 1/2 teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon garam masala and 1/2 teaspoon red chili powder, stir quick, then add 1 cup frozen sweet peas and 1 cup frozen sweet corn and cook until heated through and excess moisture evaporates. Add the mashed potatoes, salt to taste, fold in 1/2 cup chopped fresh cilantro and 1 tablespoon lemon juice, taste and adjust. Let filling cool completely.
Shape wrappers: if you made dough divide it into 40 equal small balls, roll each ball into a thin 3 to 4 inch circle and cut in half to form two semi circles. If you use store bought samosa or spring roll wrappers use one wrapper (or cut a spring roll wrapper in half lengthwise) per samosa.
Fill and seal: take a semi circle or half-spring-roll wrapper, fold into a cone and seal the straight edge with a little water, spoon about 1 to 2 tablespoons filling into the cone, pinch the top closed and press edges firmly to seal. Use a bit of flour + water paste if the wrapper won’t stick. Don’t overfill or they’ll burst when frying.
Frying: heat enough vegetable oil for deep frying to medium-high (test with a small scrap of dough, it should sizzle and brown in about 20 to 30 seconds), fry samosas in batches without crowding until golden and crisp, about 3 to 5 minutes, turning carefully, drain on paper towels. Keep oil temp steady, lower heat if they brown too fast.
Oven option: for a lighter version preheat oven to 400 F, arrange samosas on a baking sheet, brush lightly with oil, bake 18 to 22 minutes until golden, flip halfway for even browning.
Freezing and storage hack: freeze uncooked samosas on a tray until solid, then transfer to freezer bags and freeze up to 2 to 3 months. To cook from frozen fry a minute or two longer than fresh or bake at 400 F for about 25 to 30 minutes.
Final tips and serving: let samosas rest a few minutes after frying so they crisp, serve hot with chutney or ketchup, garnish with extra cilantro and lemon wedges. If you want extra flavor try frying a pinch of the filling to taste for salt and spice before stuffing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.