Crispy Curry Potato Samosa Bites (Print View)

Golden parcels filled with spiced potato and peas, ideal for snacks, gatherings, or appetizers.

# Components:

→ For the Filling

01 - 2 medium potatoes, peeled and diced
02 - 1/2 cup frozen green peas
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 tablespoons vegetable oil
07 - 1 teaspoon cumin seeds
08 - 1/2 teaspoon turmeric powder
09 - 1 teaspoon curry powder
10 - 1/2 teaspoon ground coriander
11 - 1/2 teaspoon garam masala
12 - 1/2 teaspoon chili powder (optional)
13 - Salt and black pepper, to taste
14 - 2 tablespoons fresh cilantro, chopped
15 - 1 tablespoon lemon juice

→ For the Pastry

16 - 1 1/2 cups all-purpose flour
17 - 1/4 teaspoon salt
18 - 2 tablespoons vegetable oil
19 - 1/2 cup warm water, approximately

→ For Frying

20 - Vegetable oil, for deep frying

# Preparation Steps:

01 - Boil diced potatoes in salted water until just tender, approximately 10 minutes. Drain and lightly mash, leaving some small potato chunks for texture. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add cumin seeds and toast for 30 seconds until fragrant. Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is soft, about 3-4 minutes. Stir in turmeric powder, curry powder, ground coriander, garam masala, and chili powder (if using). Cook for 1 minute until aromatic. Incorporate the green peas and mashed potatoes. Mix thoroughly. Season with salt and freshly ground black pepper. Cook for 2-3 minutes, stirring occasionally. Remove from heat, stir in chopped cilantro and lemon juice. Allow the filling to cool completely before use.
02 - In a large mixing bowl, combine all-purpose flour and salt. Add vegetable oil and rub into the flour using your fingertips until the mixture resembles coarse crumbs. Gradually incorporate warm water, mixing until a firm dough forms. Knead the dough on a lightly floured surface for 3-4 minutes until smooth and elastic. Cover the dough and let it rest for 15 minutes.
03 - Divide the rested dough into 10 equal portions. Roll each portion into a 4-inch circle. Cut each circle in half to create 20 semi-circles. For each samosa bite, take a semi-circle, lightly moisten its straight edge with water, and fold it into a cone shape. Press the edges firmly to seal. Fill each cone with 1 to 2 teaspoons of the cooled potato filling. Moisten the open edge of the cone with water, then pinch and seal it securely.
04 - Heat vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C). Carefully fry the formed samosa bites in batches, ensuring not to overcrowd the pan. Cook for approximately 3-4 minutes per batch, or until they are golden brown and crispy. Remove the fried samosa bites with a slotted spoon and drain them on paper towels.

# Expert Advice:

01 -
  • Made with everyday pantry ingredients you likely already have
  • Perfect make ahead appetizer for entertaining
  • Crispy exterior with soft flavorful filling in every bite
  • Easily customizable spice level for any palate
02 -
  • Samosas can be prepared ahead and frozen before frying
  • The filling works beautifully in wraps and sandwiches too
  • Perfect vehicle for using leftover boiled potatoes
03 -
  • Always allow the filling to cool completely before assembling the samosas to prevent steam from making the dough soggy
  • Test the oil temperature with a small piece of dough it should bubble immediately and rise to the surface
  • Maintain consistent oil temperature throughout frying for evenly cooked samosas

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