Crispy Potato Samosas: Ramadan Recipe - Homemade & Market-Style

Updated at: 19/02/2025

Crispy, golden-brown samosas, bursting with flavourful spiced potatoes – a beloved treat across many cultures, especially during Ramadan. These deep-fried pastries are a delicious combination of crunchy exterior and a warm, spiced potato filling, perfect for sharing with family and friends or enjoying as a satisfying snack. Whether you prefer the delicate homemade version or the bolder, market-style samosa, this recipe caters to all tastes, offering variations to suit your preference. We’ll explore the secrets to achieving that perfect crispy texture and irresistible flavour, from preparing the dough to creating the ideal potato filling.

This recipe guides you through both homemade and market-style samosa making, offering clear instructions and tips for success at every stage. Ready to embark on a culinary journey and create these delightful treats? Let's dive into the step-by-step process and start making some incredible potato samosas!

Tools Needed

  • Sieve
  • Mixing bowls
  • Rolling pin
  • Frying pan

Ingredients

  • Refined Flour: 3 cups
  • Salt: 1 teaspoon
  • Celery Seeds: 9 teaspoons
  • Ghee: 3 tablespoons (room temperature)
  • Water
  • Oil: 2 tablespoons
  • Cumin Seeds: 1 teaspoon
  • White Cumin Seeds: 1 tablespoon
  • Crushed Coriander: 1/2 teaspoon
  • Green Chili: 1 large (chopped)
  • Potatoes: 1/2 kg (boiled and roughly broken)
  • Red Chili Powder: 1 teaspoon
  • Crushed Red Chili Powder: 1 teaspoon
  • Turmeric Powder: 1 teaspoon
  • Coriander Powder: 1 teaspoon
  • Coriander Leaves (optional)

Step-by-Step Instructions

Step 1. Prepare the Dough and Filling

  • Sift 3 cups of refined flour. Add 1 teaspoon of salt and 9 teaspoons of celery seeds. Mash the celery seeds slightly.
  • Add 3 tablespoons of room-temperature ghee and mix well until no lumps remain. The dough should be slightly firm, not soft.
  • Add water gradually and knead into a firm dough. Rest for 15-20 minutes.
  • Heat 2 tablespoons of oil. Add 1 teaspoon cumin seeds and 1 tablespoon white cumin seeds. Fry for 1-1.5 minutes until fragrant.
Sift 3 cups of refined flour. Add 1 teaspoon of salt and 9 teaspoons of celery seeds. Mash the celery seeds slightly.Add 3 tablespoons of room-temperature ghee and mix well until no lumps remain. The dough should be slightly firm, not soft.Add water gradually and knead into a firm dough. Rest for 15-20 minutes.For the filling: Heat 2 tablespoons of oil. Add 1 teaspoon cumin seeds and 1 tablespoon white cumin seeds. Fry for 1-1.5 minutes until fragrant.
Prepare the Dough and Filling
  • Add 1/2 teaspoon crushed coriander and 1 chopped green chili. Fry until fragrant, avoiding burning.
  • Add the roughly broken boiled potatoes (avoid mashing).
  • Add 1 tablespoon salt, 1 teaspoon red chili powder, 1 teaspoon crushed red chili powder, 1 teaspoon turmeric, and 1 teaspoon coriander powder. Mix well.
  • Set the filling aside to cool. Add optional coriander leaves.
Add 1/2 teaspoon crushed coriander and 1 chopped green chili. Fry until fragrant, avoiding burning.Add the roughly broken boiled potatoes (avoid mashing).Add 1 tablespoon salt, 1 teaspoon red chili powder, 1 teaspoon crushed red chili powder, 1 teaspoon turmeric, and 1 teaspoon coriander powder. Mix well.Set the filling aside to cool. Add optional coriander leaves.
Prepare the Dough and Filling

Step 2. Assemble the Samosas

  • Divide the dough into small and large portions. Roll out the small portion into a thin roti. Cut it in half to form two samosa cones. Fill with the cooled potato mixture. Seal with water.
  • Roll out the larger portions into larger thin rotis. Divide each into four sections. Make cuts on the bottom section. Fill with potato mixture. Seal with water, creating the desired shape.
Divide the dough into small and large portions. Roll out the small portion into a thin roti. Cut it in half to form two samosa cones. Fill with the cooled potato mixture. Seal with water.Roll out the larger portions into larger thin rotis. Divide each into four sections. Make cuts on the bottom section. Fill with potato mixture. Seal with water, creating the desired shape.
Assemble the Samosas

Step 3. Fry the Samosas

  • Heat ghee in a pan on low heat. Fry samosas until golden brown and crispy, turning occasionally. This will take about 10-12 minutes.
Heat ghee in a pan on low heat. Fry samosas until golden brown and crispy, turning occasionally. This will take about 10-12 minutes.
Fry the Samosas

Step 4. Serve

  • Serve hot with chutney or ketchup.
Serve hot with chutney or ketchup.
Serve

Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas

Tips

  • Sifting the flour is crucial for crispy samosas.
  • Use room-temperature ghee for proper mixing and better texture.
  • Don't over-knead the dough; keep it slightly firm.
  • Fry samosas on low heat to ensure even cooking and prevent burning.
  • The samosas can be stored in the refrigerator for 10-12 days due to the absence of onions.

Nutrition

  • N/A

FAQs

1. Can I make the samosa dough ahead of time?

Yes! The dough can be made a day or two in advance and stored in the refrigerator, wrapped tightly in plastic wrap. Just bring it to room temperature before rolling.

2. How do I prevent my samosas from becoming soggy?

Ensure the oil is hot enough before frying (around 350°F/175°C). Don't overcrowd the pan, and fry in batches. Allow the samosas to drain well on a wire rack after frying.


So there you have it – your guide to creating both homemade and market-style crispy potato samosas. From the perfectly spiced filling to the flawlessly crisp exterior, these delectable treats are sure to be a Ramadan favourite. Enjoy the delicious results and share the joy of these homemade samosas with your loved ones!