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  • Writer's picture Payal M.

Mum's Easy Potato Samosas

Updated: Feb 15, 2021

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Everyone loves a good scratch-made, fresh samosa! Am I right? Buuut they can take some effort to put together. Usually you have to make the dough as well as the filling. Then roll out the dough pieces, fill them, shape them, etc, etc…like I said, it requires some effort. Who has the time for that? My Mum's Easy Potato Samosa recipe is the fix for that! Mum's potato samosas are tasty (duh) and a cinch to put together. Best of all, you can make a big batch of these and store in the freezer. So you will always have fresh samosas to eat whenever you feel like it. How perfect is that?

The trick to these easy samosas is to use store-bought flour tortillas instead of making a dough and messing around with that. Easy peasy! We picked up this trick here in the US from our extended family. Yummy Indian potato curry wrapped up in crispy flour tortillas. I mean how bad could that be?! Guess it is fusion recipe of sorts. Perhaps a metaphor for our life here even? Anyways, you can buy flour tortillas at just about any grocery store. Just make sure they are the ones you can make burritos with and they are on the thinner side. Next step is to prep and cook the potatoes. This will be the filling. We used Russet potatoes. You can use whichever kind of potato you like. The potato filling recipe is similar to my mum's potato curry recipe (which if you have been reading my blog, happens to be her favorite potato curry). You have to let this mixture cool before assembling the samosas.

While potato curry is cooling, make the flour paste as sort of the glue to paste the tortilla pieces together. Next heat up the tortillas. Just heat briefly so the tortilla is half cooked and soft enough to work with. Next cut the tortillas in half.

The next goal is to form a cone with the tortilla half. So pull half of the cut edge up and fold it. Then apply the flour paste to the top of this half. Then pull up the other half edge and paste it onto the other half.

Now you have a tortilla cone that you can put the samosa filling into. Take about 1.5 tbsp of the samosa filling and add it into the cone. Leave about 1/2 inch gap at the top. Apply flour paste to the edge. Press and gently seal the cone. Now you have yourself a filled and sealed uncooked samosa!

At this point, you can freeze the samosas for future use. Or you can fry them up right away (which I highly recommend) and devour!

Serve them as is or with a good chutney! I personally enjoy eating my samosas with a good tamarind chutney! These are great served as a teatime snack or as an appetizer. Nothing better than biting into a crispy samosa with a soft and savory filling inside. Nothing I tell you!

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This is a multi-step recipe.

Prep time: 30 minutes

Cook time: 30 minutes

Assembly time: 30-60 minutes


*16 Russet potatoes

1/4 cup vegetable oil

1/2 cup diced onions

2 tbsp crushed ginger

2 tbsp crushed garlic

2 tbsp chopped curry leaves (optional)

1 tsp fennel seeds

1 tsp cumin seeds

1/2 tsp turmeric powder

1 tsp garam masala

3 tsp salt

1 tsp whole coriander seeds

1/4 cup lemon juice

4 tbsp AP flour

6 tbsp water

**20 Flour tortillas

Vegetable oil for frying


  1. *Wash, peel and dice potatoes. Wash one more time.

  2. On medium heat, add fennel and cumin seeds. As they sizzle, add diced onions, ginger, garlic, and curry leaves if using. Cook until aromatic. About 1-2 minutes. Add turmeric and garam masala. Cook for 1-2 minutes.

  3. Add diced potatoes.

  4. Add salt.

  5. Add coriander seeds. Mix well

  6. Cook until slight browning occurs.

  7. Turn heat to low until potatoes are cooked completely. They should be completely soft almost falling apart.

  8. Mix in lemon juice and turn heat off.

  9. Let mixture cool until warm enough to handle. The samosa filling is done at this point.

  10. In the meantime, mix together AP flour and water to make a paste/ glue for the samosas.

  11. Once mix is cool, start to heat up tortillas. They should not be heated all the way through. Just slightly warmed on the griddle.

  12. Cut each tortilla in half. Take one edge and fold up. Add flour paste to that whole folded surface. Then fold the other edge up and paste on. This will create a nice cone shape.

  13. Then add samosa filling into the cone. Try to gently press in the filling so the cone is filled in but not stuffed. Leave about 1/2 inch empty at the top of the cone. Add more flour paste to the edges and gently seal the cone. This is now a fully formed uncooked samosa!

  14. **Keep going until the samosa filling is used up. Once the uncooked samosa is completely cooled, the uncooked samosas can be placed in freezer bags and stored in the freezer for a month or two.

  15. Or you can fry them up immediately in vegetable oil.

  16. Basically, heat up the oil on medium heat.

  17. Gently place each samosa in the fry oil. Fry each side until golden brown and crispy.

  18. Serve immediately! Enjoy!


*You can use any kind of potatoes for this recipe. Cooking times will differ.

**This makes a big batch of samosas. The number of tortillas used will depend on how much filling you have and how well you stuff your samosas.

***As mentioned above, you can store uncooked samosas in the freezer for a month or two. Just thaw them quickly in the microwave before frying them.


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