Samosa Filling With Mashed Potatoes

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Use your leftover mashed potatoes for making a sumptuous Indian appetizer- samosas.If the mashed potatoes are refrigerated overnight, their consistency is right for this recipe. This can also be used as a side dish for rotis, naans and sandwich fillings. Try this with common mashed potatoes and not ones that use ingredients like basil or chipotle peppers.

Ingredients Nutrition


  1. Heat oil in a pan. Add cumin seeds, fennel seeds and pounded coriander seeds. If using ground cumin, use it later. When the seeds brown (they won't splutter), add ginger and stir for 10 seconds.
  2. Add the peas, followed by turmeric, chili powder, salt and cumin powder (if using). If the spices seem to start burning, sprinkle some water. Add the mashed potatoes. Stir well to mix. Saute until the mixture is dry.
  3. Lastly add garam masala powder and mix.
  4. Remove from heat. Mix in cilantro and lemon juice.
  5. Let cool and use in samosas.
  6. This mixture can be made without fennel seeds, if needed.


Most Helpful

Perfect - placed some in Phyllo Dough and tied it in a knot. Looked Great - Tasted Great! Thanks for sharing.

HomeFood December 14, 2008

We made samosa with this filling ,works very well quite spicy so we used a bit less chilli powder the second time we made it. Im happy to add this recipe to my favs. Cheers!

Gordon Ramsey fan June 08, 2008

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