Crispy Potato Samosas
Golden, flaky pastry pockets filled with spiced potatoes—ready in under 30 minutes using wonton wrappers as a shortcut. Serve with chutney or yogurt for dipping.
- Total time
- 25 min
- Servings
- 4
- Calories
- 180
- Protein
- 3g
Ingredients
- 1 lb potatoes, boiled and diced small
- 24 pieces wonton wrappers
- ½ medium onion, minced
- 1 tsp cumin seeds
- ½ tsp ground coriander
- 1 piece green chili, minced (optional)
- 2 tbsp fresh cilantro, chopped
- 2 cups oil for frying
Instructions
- 1
Heat 1 tbsp oil in a skillet over medium heat. Add cumin seeds; toast 30 seconds until fragrant.
- 2
Add minced onion and cook 2 minutes, stirring often, until soft.
- 3
Stir in coriander, green chili, diced potatoes, and cilantro. Remove from heat. Season with salt and pepper to taste.
- 4
Cool filling to room temperature, ~5 minutes.
- 5
Place one wonton wrapper on a clean surface. Spoon 1 tbsp filling into the center.
- 6
Wet edges with water. Fold in half to form a triangle; press edges firmly to seal.
- 7
Repeat with remaining wrappers and filling, working in batches.
- 8
Heat 2 cups oil in a heavy pot to 350°F (or until a piece of wrapper sizzles immediately).
- 9
Carefully slide samosas into hot oil in batches; do not overcrowd. Fry 2–3 minutes until deep golden.
- 10
Remove with a slotted spoon and drain on paper towels. Serve hot with yogurt or chutney.
Tools you’ll need
- skillet
- heavy-bottomed pot or deep skillet
- slotted spoon
- paper towels
- instant-read thermometer (optional)
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