Samosa filling - spicy potato

READY IN: 1hr 50mins
Top Review by Travel-n-cook

Very tasty recipe that I tried on a Sunday afternoon. I have a small kitchen, so it took me over 3 hours to make everything, but I put it in some phillo dough and they taste great. I also couldn't find garam masala anywhere, so I just mixed some ground cumin powder with cinnamon and carraway seeds to make a full teaspoon as a substitute.

Ingredients Nutrition


  1. Boil the potatoes and peel.
  2. Dice into 1/4 inch pieces.
  3. Into a hot cast iron frying pan, put the cumin and coriander seeds.
  4. Toss for about 30 seconds and remove seeds.
  5. Grind into powder.
  6. Heat 4 tablespoons of oil in a frying pan and sauté the onion until light brown.
  7. Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water.
  8. Cover and simmer until peas are tender, about 5 minutes.
  9. Add more water if necessary.
  10. Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes.
  11. Allow stuffing to cool before filling the samosas.

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