Ingredients

3 medium russet potatoes (1 pound)

Fine sea salt

2 teaspoons canola oil

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon ground red chile

1/4 teaspoon turmeric powder

1/2 teaspoon coriander powder (optional)

1/2 teaspoon cumin powder (optional)

1/2 cup frozen peas

1/2 teaspoon garam masala

1 to 2 Thai green chiles, stemmed and chopped

2 tablespoons finely chopped fresh cilantro

14 spring roll wrappers (8 inches square)

3 tablespoons all-purpose flour

Canola oil, for frying

Mint chutney, for serving

Instructions

Step 1: Place the potatoes in a large saucepan and add enough cold water to cover by a few inches. Salt the water, then bring to a boil over medium-high heat. Cook until a knife slides in with little to no resistance, about 20 minutes. Drain, then set aside. When cool enough to handle, peel and mash coarsely with a fork.

Step 2: Heat the oil in a large nonstick pan over medium for 1 minute. Add cumin and coriander seeds and stir until fragrant, about 30 seconds to 1 minute. Reduce heat to medium-low and add ground chile, turmeric, and optional coriander and cumin powders. Cook, stirring, for 30 seconds more.

Step 3: Add the potatoes, peas, garam masala, and 1/2 teaspoon salt. Raise heat to medium and cook, stirring to mix evenly, until heated through, 2 to 3 minutes. Turn off heat and stir in fresh chiles and cilantro. Let cool until easy to handle.

Step 4: Line a sheet pan with wax paper or plastic wrap. Stack spring roll wrappers and cut each into thirds to make 42 rectangles, about 8 inches long by 2 2/3 inches wide. Cover with a damp cloth to keep moist. Mix flour with about 3 tablespoons water to form a smooth paste the consistency of craft glue.

Step 5: Place one rectangle with the long side facing you. Fold the bottom-right corner over to form an equilateral triangle about 3 inches on each side, creating a cone shape. Fill the cone with 2 teaspoons of filling. Use flour paste to seal the edges by brushing and folding the leftover flap over the filling. Pinch any gaps to close securely. Repeat with remaining wrappers and filling, laying finished samosas on the lined pan. They can be fried, baked immediately, or frozen on the pan before storing in airtight containers.

Step 6: To fry, fill a pan with 1/2 inch canola oil and heat over medium-high until rippling. Fry samosas in batches without crowding, turning until golden brown on all sides, about 1 to 3 minutes per side (longer if frozen). Drain on paper towels or a cooling rack to keep crisp.

Step 7: To bake, preheat oven to 400°F. Line a shallow pan with foil and add about 1/4 inch oil. Brush samosas with oil and arrange in a single layer. Bake, turning once halfway through, until golden brown, 6 to 8 minutes per side. Remove and drain on paper towels or rack.

Step 8: Serve warm or hot with fresh mint chutney for dipping.

Tips & Variations

Use spring roll wrappers for easy folding, but phyllo dough can be a flaky alternative.

Adjust the amount of green chile to control the spice level.

For a baked version, brush samosas generously with oil to ensure crispiness.

Freeze assembled samosas before frying to make ahead prep simple.

Add finely chopped ginger or green peas for extra flavor and texture.

Storage

Store cooked samosas in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or toaster oven at 350°F to restore crispiness. Uncooked assembled samosas can be frozen on a sheet pan until firm, then transferred to freezer bags for up to 2 months. Fry or bake from frozen without thawing.

FAQs

Can I make samosas without spring roll wrappers?

Yes, you can use phyllo dough or make your own dough with flour and water, but wrappers make folding easier and result in a crispier texture.

How spicy are aloo samosas?

The spice level depends on the amount of ground red chile and fresh green chiles you use. Adjust to your taste by reducing or increasing these ingredients.