Published Mar 10, 2019 Updated Nov 05, 2024 I love samosas, especially potato samosas at Indian buffet restaurants in the US! I usually load up my plate with them, sinking my teeth into thee crispy pastry. They’re just so delicious! This simple and easy samosa recipe is tried and tested, just like my naan bread recipe, producing crispy potato samosas that you just can’t stop eating! Simply put, the filling is the soul of this samosa recipe, and it should have the right texture and a good balance of spicy and savory note. I usually use frozen spring roll wrappers to save time. After deep-frying, you get crispy Indian samosas.
potatoes – I recommend Russet potatoes for its light and fluffy and slightly chewy texture. small onion green peas curry powder chili powder spring roll wrappers – you can find frozen wrappers at Asian stores. There are two types: 4×4-inch (10×10-cm) or 8×8-inch (20×20-cm). You can use either of them, but I prefer the larger ones for wrapping samosas.
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