Inspired by Indian cuisine, our Spiced Samosas are a great appetizer for Indian food lovers everywhere. Hot, crisp, and spicy, these fried turnovers are stuffed with potatoes, peas, and spices, and cooked to golden perfection.
While most traditional Samosas are made with maida flour, we replaced traditional dough with store-bought spring roll wrappers for an effortlessly crispy outer shell. If you try the recipe, you’ll find that these Spiced Samosas are hearty, packed with flavor, vegetarian-friendly, easy to customize, and convenient to make.
About PSC Garam Masala – With prominent notes of cinnamon and peppercorns, This warm and fragrant spice provides an authentic, layered flavor profile to any Indian-inspired dish. It is especially tasty on grilled vegetables, meat, and curry.
Fun fact: In India, samosas are considered a chaat or chāt. This word is a categorical term for savory snacks that originate in India. These snacks feature fried dough and highly seasoned fillings, and are typically served as hors d’oeuvres or out of food carts across South Asia in India, Pakistan, Nepal, and Bangladesh.
1lb russet potatoes
1 tbsp ghee butter
1 tsp PSC Garam Masala
½ tsp PSC Cumin Seed
½ tsp PSC Chili Powder
½ tsp PSC Fennel Seeds
½ tsp PSC Garlic Granulated
½ tsp PSC Ginger Ground
1 small onion, finely chopped
1/2 cup frozen peas
Salt and pepper to taste
¼ cup fresh cilantro, chopped
Spring rolls, frozen
1 egg white for sealing
Oil for frying
- Place potatoes in a pot of cold water and add a pinch of salt. Bring to a boil then reduce heat and cook for 15 minutes or until the potatoes are cooked through (but not mushy).
- Remove from heat, peel skin, and crumble in a bowl. Set aside.
Make the Filling:
- Place a large skillet on medium high heat and add ghee butter. Toast the spices for about 1-2 minutes to release their flavor.
- Add onion, and saute for 4-5 minutes.
- Add crumbled potatoes and frozen peas and mix. Add salt and pepper to taste. Fold in chopped cilantro and set aside.
Fold the Samosas:
- Fold the spring roll into a rectangle. Scoop a spoonful of filling and place it in the center of the bottom rectangle.
- Brush edges with egg whites and fold into triangles, making sure edges are sealed.
Fry the Samosas:
- Heat oil to 340°F on medium high heat. Fry 5-6 samosas a time, making sure not to overcrowd the pan. Flip each samosa often for about 8-10 minutes or until they turn golden brown.
- Using a slotted spoon, transfer cooked samosas to a cooling rack. Continue to work in batches until all samosas have been fried.
- Make it your own! Customize with your favorite veggies like cauliflower, lentils, or sweet potatoes.
- Add protein! This recipe tastes great with ground lamb or chicken.
- Double the recipe! Freeze half of the batch for a convenient future snack.
- Dress it up! Serve it with a mint or cilantro chutney
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Makes: 10 Samosas