top of page

Mum's Easy Potato Samosas

Updated: Feb 15, 2021


Subscribe here to get the newest recipes first!


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!

Try these other great recipes!

Easy Snacks and Apps

Vegan recipes

Vegetarian recipes


Subscribe here to get the newest recipes first!


Would love to get your feedback in the comments section below!


Tag me on social media if you try any of these recipes #cookingwithmum2020 or @cookingwithmum2020


Follow me on:

Facebook

Instagram

Pinterest

 

RECIPE:

This is a multi-step recipe.

Prep time: 30 minutes

Cook time: 30 minutes

Assembly time: 30-60 minutes

Ingredients:

*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