These crispy, golden potato samosas are a delicious Indian-inspired snack filled with a spiced potato and vegetable mixture. Wrapped in spring roll pastry and seasoned with a blend of warming spices, they can be deep fried, baked, or air-fried for a crispy finish. Served with a tangy chutney, these make a perfect appetizer or party treat.
Why You’ll Love This Recipe
These potato samosas are bursting with flavor from ingredients like garam masala, garlic, and fresh lemon juice. Using spring roll wrappers makes the preparation quicker and easier than traditional dough. They’re versatile, freezer-friendly, and you can choose your cooking method—fry for maximum crisp, bake for a lighter option, or air fry for a balanced approach. Plus, they’re vegetarian, crowd-pleasing, and customizable to your spice level.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large potatoes
1/4 cup cilantro
1/2 cup carrots, chopped, preferably frozen
1/2 cup sweet peas, preferably frozen
1 onion, diced
4 garlic cloves, crushed
2 tbsp olive oil
Salt & pepper to taste
1 1/2 tsp garam masala
1 1/2 tsp hot curry powder
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp ground ginger
1/2 jalapeno, minced
Juice of 1 fresh lemon
For the wrapper and sealing paste:
1 packet spring roll pastry (25 pieces) or Goya discs
2 tbsp all-purpose flour
Water
For frying (optional):
Vegetable oil for deep frying
directions
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Peel and cube the potatoes. Boil them in a pot of water until tender.
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In a separate pan, sauté the diced onion, garlic, ginger, and jalapeno in olive oil until fragrant and caramelized.
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Add the frozen peas and carrots to the sauté pan and cook briefly.
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Mash the boiled potatoes and season with salt and pepper. Add the sautéed vegetables to the mashed potatoes.
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Stir in the cilantro, lemon juice, and all spices. Mix well and adjust seasoning to taste.
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In a small bowl, mix flour and water to create a thick, spreadable paste for sealing the samosas.
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Take one spring roll pastry sheet and fold it in half. Fold one end over to form a triangle, add paste along the edge, then fold the other end over to create a triangle pocket.
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Fill with 1-2 tablespoons of potato filling. Seal the edges with paste and fold closed. Repeat for all samosas.
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To fry: Heat about 2 cups of vegetable oil in a pot. Once hot, fry samosas for 1-2 minutes or until golden brown.
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To bake: Preheat oven to 375°F. Bake samosas until crisp and lightly browned.
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To air-fry: Air fry at 375°F until crisp, checking halfway through and flipping if necessary.
Servings and timing
Servings: Makes 40 samosas
Prep Time: 1 hour 30 minutes
Cook Time: 5 minutes
Total Time: 1 hour 35 minutes
Variations
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Add crumbled paneer or shredded cheese for a creamier filling.
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Substitute sweet potato for regular potato for a sweeter twist.
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Add chopped spinach or kale for extra greens.
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Make it spicier by increasing the jalapeno or chili powder.
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Use phyllo dough or homemade dough instead of spring roll pastry.
storage/reheating
To store, freeze uncooked samosas after assembling. Lay them flat on a parchment-lined baking sheet and spray with nonstick spray. Freeze until solid, then transfer to a ziplock bag. When ready to cook, fry, bake, or air fry directly from frozen—no thawing needed.
Cooked samosas can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
FAQs
What is the best way to cook samosas—frying, baking, or air frying?
Frying gives the crispiest texture, but baking and air frying are healthier options that still produce great results.
Can I make samosas ahead of time?
Yes, you can assemble and freeze them ahead of time. Cook them straight from frozen when ready.
Can I use puff pastry instead of spring roll wrappers?
You can, but the texture will be different—flakier and more buttery rather than crisp and thin.
Are potato samosas vegan?
Yes, this recipe is naturally vegan.
How can I make the filling spicier?
Add extra jalapeno, red chili flakes, or more curry powder to the filling.
Can I use fresh vegetables instead of frozen?
Absolutely, just make sure to cook them slightly before adding to the filling mix.
How do I prevent sambosas from getting soggy?
Make sure the filling is not watery and seal the samosas well to prevent oil from seeping in.
Can I reuse the frying oil?
Yes, you can strain and reuse it a couple of times as long as it’s not burnt or overly cloudy.
What chutney pairs best with these samosas?
Mint chutney or tamarind chutney are classic pairings for potato samosas.
How do I know when the oil is hot enough for frying?
Drop a small piece of dough into the oil—if it sizzles immediately and rises to the top, the oil is ready.
Conclusion
These potato sambosas are a flavorful, satisfying snack perfect for any occasion. With a fragrant, spiced potato filling and a crispy exterior, they’re sure to impress whether you fry, bake, or air fry them. Make a batch, freeze some for later, and enjoy a taste of classic Indian street food right at home.
Print
Potato Sambosas
- Total Time: 1 hour 35 minutes
- Yield: 40 samosas
Description
These crispy, golden potato samosas are a delicious Indian-inspired snack filled with spiced potato and vegetable filling. Wrapped in spring roll pastry and cooked until crisp, they make a perfect appetizer or party treat, served with tangy chutney.
Ingredients
4 large potatoes
1/4 cup cilantro
1/2 cup carrots, chopped, preferably frozen
1/2 cup sweet peas, preferably frozen
1 onion, diced
4 garlic cloves, crushed
2 tbsp olive oil
Salt & pepper to taste
1 1/2 tsp garam masala
1 1/2 tsp hot curry powder
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp ground ginger
1/2 jalapeno, minced
Juice of 1 fresh lemon
1 packet spring roll pastry (25 pieces) or Goya discs
2 tbsp all-purpose flour
Water
Vegetable oil for deep frying (optional)
Instructions
- Peel and cube the potatoes. Boil them in a pot of water until tender.
- In a separate pan, sauté the diced onion, garlic, ginger, and jalapeno in olive oil until fragrant and caramelized.
- Add the frozen peas and carrots to the sauté pan and cook briefly.
- Mash the boiled potatoes and season with salt and pepper. Add the sautéed vegetables to the mashed potatoes.
- Stir in the cilantro, lemon juice, and all spices. Mix well and adjust seasoning to taste.
- In a small bowl, mix flour and water to create a thick, spreadable paste for sealing the samosas.
- Take one spring roll pastry sheet and fold it in half. Fold one end over to form a triangle, add paste along the edge, then fold the other end over to create a triangle pocket.
- Fill with 1-2 tablespoons of potato filling. Seal the edges with paste and fold closed. Repeat for all samosas.
- To fry: Heat about 2 cups of vegetable oil in a pot. Once hot, fry samosas for 1-2 minutes or until golden brown.
- To bake: Preheat oven to 375°F. Bake samosas until crisp and lightly browned.
- To air-fry: Air fry at 375°F until crisp, checking halfway through and flipping if necessary.
Notes
- Add crumbled paneer or shredded cheese for a creamier filling.
- Substitute sweet potato for regular potato for a sweeter twist.
- Add chopped spinach or kale for extra greens.
- Make it spicier by increasing the jalapeno or chili powder.
- Prep Time: 1 hour 30 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
