Potato Samosa

By Zainab Mufaddal

Potato samosas take me back in time, to my student life. When potato samosa was my staple meal along with a hot cup of tea. These samosas are filling, easy on pocket, and very tasty too.

Even though you can easily find them in Pakistan (my hometown) or in Tanzania, but I love making them at home. I add tamarind pulp in the samosas, which make them sour and spicy

Here is how you can make them at home.


Makes around 8 Samosas

Total cooking time: 90 minutes

Ingredients for the dough:

  • Flour – 1 cup
  • Oil – 4 tbsp
  • Salt – as per your taste
  • Whole cumin  – 1/2 tsp
  • Carom seeds – 1 pinch
  • Water as needed

Ingredients for potato filling:

  • Potatoes – 2 medium-sized boiled and mashed
  • tamarind pulp  – 4 tbsp
  • Curry leaves – 6-7
  • Red chili powder – 1 tsp
  • Cumin powder – 1/2 tsp
  • Green chili – 1 chopped
  • Salt – as per your taste
  • Oil – 1 tbsp

For frying:

  • Oil


For the dough:

In a bowl add flour, salt, whole cumin, carom seeds, and oil and mix well. Add water gradually and knead till a dough is formed. The dough shouldn’t be too tough nor too soft. Set aside

For the potato filling:

Boil potatoes; mash them and set aside. In a pan heat a tbsp of oil and add in the curry leaves, red chili powder, and cumin powder. Add little water so that the spices don’t burn. Add in the mashed potatoes and mix well till the filling is well-combined. Remove from heat. Next, add the chopped green chili, tamarind pulp, and salt. Mix well and let it cool before filling in the samosas.

Rolling the dough and filling:

Divide the dough in four equal parts. Take one part and roll it in circle, around 5 inches in diameter. Cut the circle from the center to get two semi-circles.


Now you need to make a cone to fill the potato filling in. Fold the semi-circle to form a triangle, as shown in the picture above. Seal it with water.


Fill the samosa with the filling, and seal the edges with water.


Follow the same steps to fill rest of the samosas.

Heat oil in a wok, and fry the samosas till they turn golden brown. Serve them hot with a sauce or chutney of your choice. Perfect snack to have on a rainy day, with a hot cup of tea.

This article was originally published on Zainab’s food blog:

Zainab Mufaddal is a food enthusiast, and loves creating something new in her little kitchen. With some great reviews from friends and family, Zainab now also blogs her recipes to help newbies in the kitchen to cook something great, using surprisingly easy, tried and tested recipes.

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