Ramadan is the time for samosas. I feel like it’s the one time I actually really care for them. Whether they’re cheese or potatoes, I definitely find myself craving them! This recipe is from my sister. She would always make them, and now that she moved, I find myself extra nostalgic about them. Give them a try, they pair so well with just about anything.Print
Curry Potato Samosas
Crispy samosas filled with a spicy curry potato and veggie filling. The perfect appetizer to any dish!
- Prep Time: 45 Minutes
- Cook Time: 10 Minutes
- Total Time: 55 minutes
- Yield: 35 Pieces 1x
- Category: Dinner
1 tbsp olive oil
3 large potatoes, peeled and cubed
1 onion, finely diced
1 cup frozen peas and carrots
2 tbsp breadcrumbs (I used panko)
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1 tsp onion powder
1 tsp coriander
1/2 tbsp garam masala
1 tbsp curry powder
1/4 tsp thai chili powder or cayenne pepper
2 tbsp chopped cilantro
2 tbsp chopped parsley
1 12 oz pack spring roll wrappers
1 tbsp flour
1 tbsp water
Oil, for frying
Begin by placing your peeled and cubed potatoes into room temperature water and bring them to a boil. Don’t start with hot water or they won’t cook evenly. Cook until they’re fork tender. Smash the cooked potatoes and set aside.
In a skillet, warm the olive oil and cook the onions until they’re translucent. Add in the peas and carrots and saute for another minute.
Add the breadcrumbs and spices and saute for another minute. Turn off the heat and add the smashed potatoes, cilantro, and parsley. Mix well.
Prepare your glue by mixing the flour and water. Set aside.
Roll your samosa as preferred. I cut each large square into three even rectangles and then slightly overlapped one rectangle short end over the other. This created the illusion of one long rectangle. I then folded it into triangles. Here’s a video you can refer to. I really liked this method because you get perfect triangles without any filling leaking or any ridiculous amount of dough. It’s the perfect balance.
Roll all your samosas and seal them with the “glue” you made.
Fry at 375 F for about 5 minutes until evenly golden brown. Enjoy! *See Note for making ahead.
You can make these ahead of time and refrigerate or freeze them. They stay good in the fridge for up to three days. If you choose to freeze them, freeze on a sheet pan until frozen solid and then in a bag. Or freeze in a bag in one layer and lay them flat. They’re good for up to three months. If cooking frozen remove and refrigerate overnight or leave them on the counter for an hour.
Keywords: samosa, potato, potato samosa, curry, spicy, indian, ramadan, appetizer