Potato Samosas

At a Glance

  • Prep Method: null
  • Yield: 24

Recipe By:


  • 2 pounds peeled and cubed hash brown potatoes (refrigerated or frozen)
  • Salt as needed
  • Water as needed
  • 1/4 Cup vegetable oil
  • 2 Tablespoons cumin seeds
  • 1 Pound, 8 ounces finely chopped yellow onions
  • 2 Tablespoons minced, fresh ginger
  • 1/4 Cup chopped fresh cilantro
  • 1 Tablespoon salt
  • 1 Tablespoon ground coriander
  • 1 Teaspoon garam masala
  • 1 Cup flour
  • 1 Cup water
  • 24 Flour tortillas (8-inch), halved
  • Vegetable oil as needed


Samosa filing can be made up to 48 hours in advance. Fill tortillas to order or up to 24 hours in advance. Cover and chill; deep-fry just before service.

Fresh potato alternative: peeled and diced russet potatoes can be used in place of prepared potatoes



1. Cook potatoes, covered, in boiling salted water 10 to 20 minutes or until tender. Drain.

2. In large saucepan or rondo, heat oil. Toast cumin seeds 15 seconds, stirring frequently. Add onions and ginger; saute 5 minutes or until golden. Add potatoes and remaining ingredients. Cook 5 minutes, stirring continuously and mashing potatoes slightly. Remove from heat. Cover; chill.

3. Stir together flour and water to make a slurry; brush along straight edge of tortilla. Roll to form a cone, with point along cut edge of tortilla. Fill with about 2 tablespoons potato mixture, pressing down. fold the seamed flap down; brush with slurry. Fold down remaining flap to finish. Deep-fry in hot oil (375 F) until golden brown. Drain and serve.

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