Description
These Indian-inspired potato samosas feature a fragrant spiced potato and vegetable filling wrapped in crispy spring roll pastry. Perfectly seasoned with ginger, garlic, and warm spices like garam masala and curry powder, these samosas can be deep-fried, air-fried, or baked for a delicious crunchy snack or appetizer. With a delightful balance of heat and tang from jalapeno and fresh lemon juice, they make an irresistible treat served alongside a cooling chutney.
Ingredients
Filling
- 4 large potatoes, peeled and cubed
- 1/4 cup cilantro, chopped
- 1/2 cup frozen carrots, diced
- 1/2 cup frozen sweet peas
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- Salt and 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
Pastry and Assembly
- 1 packet spring roll pastry (25 pieces) or Goya discs
- 2 tbsp all-purpose flour
- Water (to make pastry seal paste)
Instructions
- Prepare the Potatoes: Peel and cube the potatoes. Boil them gently in a pot of boiling water until tender, about 10-15 minutes.
- Cook the Vegetables: While potatoes boil, heat olive oil in a pan. Add diced onion, minced garlic, minced jalapeno, and sauté until caramelized and fragrant. Add frozen peas and carrots and continue to sauté until softened.
- Mash Filling: Drain the potatoes and mash them in a bowl. Season generously with salt and pepper. Add the sautéed vegetable mixture, chopped cilantro, fresh lemon juice, and all spices (garam masala, curry powder, turmeric, chili powder, ground ginger). Mix thoroughly and taste to adjust seasoning as necessary.
- Make Flour Paste: In a small bowl, mix all-purpose flour with water until a thick, spreadable paste is formed. This will act as the glue to seal the samosas.
- Assemble Samosas: Take one spring roll pastry sheet and fold it in half. Fold one end into a triangle shape and brush some flour paste along the edge. Continue folding the triangle shape down the sheet to form a pocket. Fill this pocket with 1-2 tablespoons of the potato filling. Seal the open edges with flour paste, ensuring the samosa is tightly closed.
- Cook Samosas: Choose your preferred cooking method:
- Deep Frying: Heat 2 cups vegetable oil in a deep pot to about 350°F (175°C). Fry samosas, a few at a time, for 1-2 minutes until golden brown and crisp. Drain on paper towels.
- Baking: Preheat oven to 375°F (190°C). Place samosas on a baking sheet lined with parchment paper. Spray lightly with nonstick spray and bake for 15-20 minutes until crisp and lightly browned, flipping halfway through.
- Storage: To freeze, lay assembled samosas on a parchment-lined baking sheet sprayed with nonstick spray, ensuring they do not touch. Freeze until firm, then transfer to a ziplock bag or airtight container. Cook from frozen using preferred method when ready.
Notes
- Adjust spice levels according to preference, adding more chili powder or jalapeno for extra heat.
- Spring roll pastry is a convenient substitute for traditional samosa dough and crisps nicely when cooked.
- If frying, ensure oil is hot enough before adding samosas to prevent sogginess and excessive oil absorption.
- For a healthier option, baking or air frying are great alternatives to deep frying.
- Serve samosas with mint chutney or tamarind sauce for authentic flavor pairing.
- Make sure to seal samosas well with flour paste to prevent filling leakage during cooking.
