This is my version of an East Indian Potato Samosas with Dipping Sauce. They are a bit spicy with good flavors that blend well and potato texture contrast between small diced and mashed potatoes. With good potato flavor coming through due to baking the potatoes.
Samosas are a great snack to have especially with Samosa Dipping Sauce. It’s also good as a side dish with Butter Chicken and Rice. You can make these in big batches and freeze them. Place in the oven or air fryer to reheat.
The Filling can be seasoned with anything. It’s really the technique that is used in preparing the potatoes and the base ingredients that go in that really make a difference with really good samosas.
Baked Potato Diced & Mashed
I am a real fan of baking potatoes and then using them in various recipes instead of peeling, dicing, and boiling them. Baked potatoes will offer better flavor overall. But the real benefit is the resistant starch created that is much healthier for you and your gut flora. Overall baked potatoes, chilled overnight and then reheated are far superior in every aspect.
Pierce both ends 3 times with a fork and bake at 400 F in the middle rack position for 45 minutes to an hour, depending on the size of the potatoes. Take them out to cool down and refrigerate overnight.
The next day, chop the ends off where you pierced the potatoes with a fork and peel the skins off. Small dice them in preparation for the Samosa Filling.
Baking the Potatoes is by far the best method with the second-best method being steaming the small diced potatoes in order to maximize the Potato Flavor. The contrast in texture with small diced and mashed potatoes is very nice.
Potato Samosas Filling
For the Potato Fillings, small dice the potatoes. Add the spices in and mix well. This incorporates the spice into the potatoes while at the same time breaking up the potatoes to get a mixture of diced and mashed potato filling. This is then used to fill the Samosa.
I find this method best for samosa fillings and use it all the time. You get a nice seasoned mash and tender potato chunks.
Potato Samosas Spices
With the Base Potato Filling in place using baked potatoes that are small diced and mashed, there are countless ways that these can be seasoned.
With 500 g of Potatoes, the base seasoning is 1 tsp Sea Salt & 1/8 tsp Cream of Tartar with 2 Tbl of Butter.
After this, any Herbs & Spices can be added to your liking. Although you do want to include some heat as part of the base filling. Use Black or White Pepper, Chilies, Chili Flakes, Kasmir Powder, Deggi Powder, Jalapenos, Serrano Peppers, Chili Powder, Cayenne Pepper, Lindi Peppers, or whatnot.
This recipe uses Kashmir Chili Powder for the heat. Add more or less to achieve the desired heat level. This can be picked up at your local East Indian grocery store.
Potato Samosas Vegetables
Common Indian Style Samosas include fresh Garlic, Ginger, Onion, Red or Green Chilies, and Green Peas.
If adding Green Peas, add these after everything is added for the filling and the filling is mixed well in order to mash some of the potatoes.
For other vegetables added, such as the minced garlic, ginger, and small diced onions, saute these in the butter along with the Fennel Seeds until softened before adding to the potato filling.
You will need to prepare the Samosa Wrapper Recipe. With the Dough, you can add Baking Powder for a Puffier Dough or Eggs for Egg Roll Style. Here we are using the Samosa Dough as is. But only half the recipe. If there is leftover dough, you can cut to any shape you want and deep fry for chips or Freeze the wrappers for later use.
How to Cook Samosas
Different cook methods will produce a different texture in the Samosas. Oil is used in all cases and promotes good browning and crisping of the Samosas.
Deep Frying Samosas
Deep Fry Samosas at 350 F for about 5 minutes or until Golden Crispy. Lift the Samosas up and allow any excess grease to strain off before transferring to a plate to cool.
Preheat the oven to 450 F with the rack in the middle position. Brush the Samosas with oil on both sides and lay them down on a baking sheet presentation side down. Bake for 10 minutes, brush with oil again and bake another 5 minutes.
Air Frying Samosas
Brush the Samosas with oil and place them into the Air fryer with space between each Samosa. Air Fry at 400 F for 10 minutes. Flip them over, brush with oil again and continue to Air Fry until golden and crisp, about 5 minutes.
Samosa Dipping Sauce
These Potato Samosas are excellent with Red Samosas Dipping Sauce. This is an East Indian Sweet & Sour Dipping sauce with a strangely addictive taste and pairs exceptionally well with this recipe for Samosas.
- Deep Fryer
- As Needed Samosa Wrappers – About half a batch
- 500 g Baked Potatoes – Peeled and small diced (About 4 Med Potatoes)
- 2 Tbl Butter
- 1 tsp Sea Salt
- 1/2 tsp Aleppo or Chili Flakes
- 1/2 tsp Amchur/Mango Powder
- 1/2 tsp Coriander
- 1/2 tsp Cumin
- 1/2 tsp Fennel Seeds
- 1/2 tsp Kashmir Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Ginger Powder
- 1/2 tsp Onion Powder
- 1/8 tsp Cream of Tartar
- 1 Handful Green peas – Optional
- 1 portion Samosa Dipping Sauce
- Preheat the oven to 400 F and pierce the ends of about 4 Med Potatoes 3 times on each end. Place on a baking sheet and into the oven in the middle rack position. Bake for 45 minutes to 1 hour, depending in the size of the potatoes.Remove let cool and refrigerate overnight.
- Slice the ends off the potatoes where they were pierced, peel the potatoes, and Small dice the potatoes. Throw them into a bowl with the remaining ingredients and mix well. You're looking to mash some of the potatoes so that you have a filling that consists of Mashed and diced potatoes.
- Fill the Samosa wrappers and Deep Fry at 350 F until golden crisp. About 5 minutes. Serve with Samosa Dipping Sauce.