Crispy Cheesy Potato Samosa
Crispy Cheesy Potato Samosa
Ingredients
For the Potato Filling
- 5 potatoes, medium
- 1 onion, small, finely chopped
- 2 cloves garlic, grated
- 1/2 teaspoon ginger, grated
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder, optional
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 4 tablespoons oil, for sautéing
For Assembly and Frying
- 9 mozzarella cheese sticks, cut in half to make 18 pieces
- 9 flour tortillas, medium-sized
- 3 cups oil, for frying, or as needed
For the Green Sauce
- 1 cup fresh cilantro
- 1 clove garlic, small
- 2 tablespoons lemon juice
- 2 tablespoons yogurt
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Peel and cut the 5 medium potatoes into 1-inch cubes. Place them in a pot, cover with cold water, and bring to a boil. Cook until the potatoes are fork-tender, about 10-15 minutes. Drain the potatoes thoroughly and set aside.
⏱️ 20 min
- 2
While the potatoes are cooking, prepare the aromatics. Heat a large pan or skillet over medium-low heat. Add 2 tablespoons of oil. Add the finely chopped small onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the 2 grated garlic cloves and 1/2 teaspoon of grated ginger to the pan with the softened onion. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 4
Add another 2 tablespoons of oil to the pan. Immediately add the 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon chili powder (if using), 1/2 teaspoon cumin, 1/2 teaspoon coriander powder, 1/2 teaspoon turmeric, and 1/2 teaspoon garam masala. Cook the spices for 1 minute, stirring constantly, until they become fragrant.
⏱️ 1 min
- 5
Add the drained, boiled potatoes to the pan with the cooked aromatics and spices. Add 1 teaspoon of salt. Using a potato masher or a fork, mash the potatoes and thoroughly mix everything together until well combined and the spices are evenly distributed. Remove from heat and let the potato mixture cool slightly, about 10-15 minutes.
⏱️ 15 min
- 6
While the potato mixture cools, prepare the green sauce. In a small blender or food processor, combine 1 cup fresh cilantro, 1 small clove garlic, 2 tablespoons lemon juice, 2 tablespoons yogurt, and 1/4 teaspoon salt. Blend until smooth. Taste and adjust salt if needed. Set aside.
⏱️ 5 min
- 7
Cut each of the 9 medium flour tortillas in half, creating 18 semi-circles. Cut the mozzarella cheese sticks in half to yield 18 smaller pieces.
⏱️ 3 min
- 8
To assemble the samosas, take one half of a tortilla. Place one piece of mozzarella cheese stick near the straight edge, then spoon about 1 1/2 to 2 tablespoons of the cooled potato mixture on top of the cheese. Fold the straight edge of the tortilla over the filling to form a pocket, then fold again to secure the filling, and finally fold the last flap to seal it into a triangular shape. Repeat with the remaining tortillas, cheese, and potato mixture.
⏱️ 10 min
- 9
Heat about 3 cups of oil (or enough to submerge the samosas halfway) in a deep pan or Dutch oven over medium heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 10
Carefully place 3-4 assembled samosas into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until they are golden brown and crispy. Use tongs to flip them gently. Remove the fried samosas and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining samosas.
⏱️ 12 min
- 11
Serve the Crispy Cheesy Potato Samosas hot with the prepared fresh green sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Cheesy Potato Samosa
For the Potato Filling
- 5 potatoes, medium
- 1 onion, small, finely chopped
- 2 cloves garlic, grated
- 1/2 teaspoon ginger, grated
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder, optional
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 4 tablespoons oil, for sautéing
For Assembly and Frying
- 9 mozzarella cheese sticks, cut in half to make 18 pieces
- 9 flour tortillas, medium-sized
- 3 cups oil, for frying, or as needed
For the Green Sauce
- 1 cup fresh cilantro
- 1 clove garlic, small
- 2 tablespoons lemon juice
- 2 tablespoons yogurt
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Peel and cut the 5 medium potatoes into 1-inch cubes. Place them in a pot, cover with cold water, and bring to a boil. Cook until the potatoes are fork-tender, about 10-15 minutes. Drain the potatoes thoroughly and set aside.
⏱️ 20 min - 2
While the potatoes are cooking, prepare the aromatics. Heat a large pan or skillet over medium-low heat. Add 2 tablespoons of oil. Add the finely chopped small onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the 2 grated garlic cloves and 1/2 teaspoon of grated ginger to the pan with the softened onion. Sauté for 1 minute until fragrant.
⏱️ 1 min - 4
Add another 2 tablespoons of oil to the pan. Immediately add the 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon chili powder (if using), 1/2 teaspoon cumin, 1/2 teaspoon coriander powder, 1/2 teaspoon turmeric, and 1/2 teaspoon garam masala. Cook the spices for 1 minute, stirring constantly, until they become fragrant.
⏱️ 1 min - 5
Add the drained, boiled potatoes to the pan with the cooked aromatics and spices. Add 1 teaspoon of salt. Using a potato masher or a fork, mash the potatoes and thoroughly mix everything together until well combined and the spices are evenly distributed. Remove from heat and let the potato mixture cool slightly, about 10-15 minutes.
⏱️ 15 min - 6
While the potato mixture cools, prepare the green sauce. In a small blender or food processor, combine 1 cup fresh cilantro, 1 small clove garlic, 2 tablespoons lemon juice, 2 tablespoons yogurt, and 1/4 teaspoon salt. Blend until smooth. Taste and adjust salt if needed. Set aside.
⏱️ 5 min - 7
Cut each of the 9 medium flour tortillas in half, creating 18 semi-circles. Cut the mozzarella cheese sticks in half to yield 18 smaller pieces.
⏱️ 3 min - 8
To assemble the samosas, take one half of a tortilla. Place one piece of mozzarella cheese stick near the straight edge, then spoon about 1 1/2 to 2 tablespoons of the cooled potato mixture on top of the cheese. Fold the straight edge of the tortilla over the filling to form a pocket, then fold again to secure the filling, and finally fold the last flap to seal it into a triangular shape. Repeat with the remaining tortillas, cheese, and potato mixture.
⏱️ 10 min - 9
Heat about 3 cups of oil (or enough to submerge the samosas halfway) in a deep pan or Dutch oven over medium heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 10
Carefully place 3-4 assembled samosas into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until they are golden brown and crispy. Use tongs to flip them gently. Remove the fried samosas and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining samosas.
⏱️ 12 min - 11
Serve the Crispy Cheesy Potato Samosas hot with the prepared fresh green sauce.
⏱️ 1 min