Dinner

Crispy Mughlai Samosas with Spiced Potato Filling Recipe

ByMariam Harutyunyan February 2, 2026February 2, 2026

Introduction

Samosas are crispy, golden pastries filled with a flavorful spiced potato and pea mixture. This beloved snack is perfect for sharing and pairs wonderfully with tangy chutneys. Making samosas at home is easier than you might think and a rewarding way to enjoy authentic flavors.

The image shows a round white plate with a brown rim holding seven golden-brown samosas arranged in a circle, one of which is cut open to reveal a yellow and green potato and pea filling inside a crispy outer layer. Inside the plate, on the left side, there is a small bowl with dark brown chutney and a wooden spoon dipped into it. The samosas are garnished with small green herb pieces scattered on top and around on the plate. A sprig of fresh green parsley is placed on the right side of the plate. Behind the plate, there are two small white bowls, one with green herbs and the other with yellow potato chunks, all set on a white marbled surface, with a red cloth partially visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
1 teaspoon thyme

1 teaspoon salt
¼ cup ghee (clarified butter)

8-12 tablespoons cold water
1 lb russet potatoes

1 tablespoon ghee (clarified butter)
1 teaspoon cumin seeds
1 teaspoon coriander seeds

½ teaspoon fennel seeds
1 tablespoon ginger, minced
1 green chili, diced

1 cup green peas
1 teaspoon lemon juice
1 teaspoon fennel powder

½ teaspoon turmeric
1 teaspoon garam masala
1 tablespoon cilantro, minced

Salt to taste
Oil for frying

Instructions

Step 1: In a bowl, whisk together the flour, thyme, and salt. Add ¼ cup ghee and mix with your fingers until the mixture resembles a shaggy dough that holds shape when pressed.

Step 2: Gradually add cold water, one tablespoon at a time, kneading until the dough is stiff and not sticky. Cover and let it rest for 30 minutes.
Step 3: Peel and cut the potatoes into chunks. Boil until fork-tender but not mushy. Drain and roughly chop or crumble the potatoes; set aside.
Step 4: Heat 1 tablespoon ghee in a pan over medium-high heat. Add cumin, coriander, and fennel seeds, sautéing until fragrant and sizzling.

Step 5: Add ginger, diced green chili, and green peas to the pan. Sauté for about 2 minutes.
Step 6: Stir in lemon juice, turmeric, garam masala, fennel powder, cilantro, salt, and the potatoes. Mix well and sauté for another 2 minutes. Remove from heat and let the filling cool.
Step 7: Divide the dough into six balls, cover, and rest for 10 minutes.

Step 8: Roll each ball into a 7-inch flat disk between sheets of parchment paper. Cut each disk in half.
Step 9: Wet the straight edge of one half and fold to form a cone, sealing the edge firmly.
Step 10: Fill the cone with about two tablespoons of the cooled filling. Wet the open edge and pinch to seal the samosa. Repeat with remaining dough and filling to make 12 samosas.

Step 11: Heat 2 inches of oil in a heavy-bottom pan over medium heat. Test by dropping in a toothpick – if it sizzles, the oil is ready.
Step 12: Fry samosas in batches, leaving space between each. Cook about 1 minute per side until golden and crispy but not dark brown.
Step 13: Remove samosas with a slotted spoon and drain on paper towels to absorb excess oil.

Step 14: Serve the samosas fresh with mango chutney or tamarind sauce for dipping.

Tips & Variations

For a vegetarian twist, add finely chopped carrots or cauliflower to the filling along with peas.
Adjust the level of green chili to suit your heat preference or omit for a milder flavor.

Use oil with a high smoke point, like peanut or vegetable oil, to get crispier samosas.
If you prefer baking, brush the samosas with ghee and bake at 375°F (190°C) for 25-30 minutes until golden.

Storage

Store cooled samosas in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at medium heat to maintain crispiness. Avoid microwaving as it can make them soggy. Samosas are best enjoyed fresh but can also be frozen before frying for up to 1 month; fry straight from frozen.