Potato Roll Samosa

Potato Roll Samosa reinvents the traditional samosa experience, combining the beloved flavors of this classic snack in a novel, easy-to-eat format. These rolls fuse the spiced potato filling of a conventional samosa with the convenience and crispiness of a rolled pastry, making them perfect for gatherings, snacks, or a unique side dish. The journey of crafting Potato Roll Samosas involves preparing a savory filling, wrapping it in a thin pastry, and cooking to achieve the perfect crunch, ensuring a delightful treat that’s sure to impress.

Crafting the Perfect Potato Filling

The heart of any samosa is its filling, and Potato Roll Samosas are no exception. Start with boiling potatoes until they’re tender, then mash them coarsely for texture. Sauté onions, green chilies, and a blend of spices—turmeric, garam masala, cumin, and coriander—until aromatic. Combine this mixture with the potatoes, adding peas for sweetness and freshness. The key to a flavorful filling is the balance of spices, which can be adjusted according to taste, ensuring every bite is packed with flavor.

Preparing the Pastry

For the pastry, you have the option of homemade dough or store-bought spring roll wrappers for convenience. If making your dough, mix flour, a pinch of salt, and water until it forms a smooth, elastic dough. Roll it out thinly, cut into strips, and let it rest. The thinner the pastry, the crispier the roll will be. Store-bought wrappers are a time-saving alternative, offering a uniform thickness and texture, perfect for those seeking a quick and efficient method to assemble the rolls.

Potato Roll Samosa

Assembling the Potato Rolls

Assembling Potato Roll Samosas is an art that requires a bit of technique. Place a spoonful of the potato filling on one end of the pastry strip. Fold it diagonally to form a triangle, then continue folding in this pattern until you reach the end of the strip, sealing the final edge with a flour-water paste. This method ensures the filling is securely encased, preventing it from leaking out during cooking.

Cooking to Crispy Perfection

Frying is the traditional method for cooking Potato Roll Samosas, resulting in a crispy exterior and a piping hot, flavorful interior. Heat oil in a deep pan and fry the rolls in batches until they’re golden brown and crispy. For a healthier alternative, you can also bake them in a preheated oven until they’re crisp and golden. Both methods yield delicious results, with the choice depending on personal preference and dietary considerations.

Serving and Enjoying

Potato Roll Samosas are best served fresh and hot, accompanied by dipping sauces such as tangy tamarind chutney or refreshing mint-cilantro chutney. They make an excellent appetizer or snack, perfect for any occasion. Pair them with a cup of chai for a traditional experience, or enjoy them as part of a larger meal. The versatility and deliciousness of Potato Roll Samosas make them a beloved choice for anyone looking to explore the flavors of traditional Indian cuisine with a twist.

Experimenting with Fillings and Flavors

While the classic potato and pea filling is a staple, the beauty of Potato Roll Samosas lies in the ability to experiment with various fillings and flavors. Incorporating ingredients like paneer, lentils, or even minced meat can cater to a wider range of dietary preferences and palates. Spicing up the filling with additional herbs like cilantro or mint, or even a dash of lemon juice, can add a fresh twist to the traditional flavor profile. This versatility allows cooks to get creative, offering a personalized touch to each batch of samosas.

Mastering the Folding Technique

Achieving the perfect fold for Potato Roll Samosas may require some practice but is essential for creating that iconic shape and ensuring the filling stays enclosed during cooking. Watching tutorial videos or practicing with simple paper before moving on to the pastry can be helpful. Remember, the tighter the fold, the less likely it is for oil to seep in during frying, resulting in a crispier, less greasy samosa. Patience and practice are key to mastering this technique.

Potato Roll Samosa

Choosing the Right Cooking Oil

The choice of oil is crucial when frying Potato Roll Samosas. Oils with a high smoke point, such as vegetable, canola, or peanut oil, are ideal for frying and will ensure the samosas cook evenly without absorbing too much oil. It’s also important to maintain the oil at a consistent medium heat; too hot, and the samosas will brown too quickly without cooking through, too cool, and they’ll absorb excess oil, becoming soggy.

Incorporating Potato Roll Samosas into Meals

While Potato Roll Samosas are a fantastic snack or appetizer on their own, they can also be incorporated into larger meals. Serve them alongside a protein-rich curry and steamed rice for a filling dinner, or cut them into smaller pieces for a savory addition to a mixed appetizer platter. Their versatility makes them suitable for various occasions, from casual lunches to more formal gatherings.

Sharing the Joy of Cooking

One of the most rewarding aspects of making Potato Roll Samosas is the opportunity to share the cooking process with friends and family. Hosting a samosa-making party can be a fun way to introduce others to the joys of cooking and experimenting with flavors. It’s an activity that not only fosters creativity but also strengthens bonds over the shared experience of crafting and enjoying delicious food together.

Experimenting with Different Fillings

While the classic potato and pea filling is a staple in samosa recipes, experimenting with different fillings can turn the Potato Roll Samosa into a versatile snack suited to various palates. Consider incorporating spiced minced meat for a non-vegetarian variant, or paneer and spinach for another vegetarian option. Adding cheese can appeal to those who enjoy a gooey texture, while lentils offer a protein-packed alternative. The flexibility in the filling choices allows for customization based on dietary preferences and available ingredients, making the potato roll samosa a canvas for culinary creativity.

Mastering the Art of Folding

Achieving the perfect fold in Potato Roll Samosas not only secures the filling inside but also adds an element of visual appeal to the snack. The technique involves precise and tight folding to ensure that the oil does not seep in during frying. Practicing the folding process can lead to neater, more uniform rolls that cook evenly. Visual guides or tutorials can be helpful for beginners to master the folding technique, which is crucial for the perfect samosa experience.

Choosing the Right Cooking Oil

The choice of cooking oil can significantly affect the flavor and texture of Potato Roll Samosas. Oils with a high smoking point, such as vegetable, canola, or peanut oil, are ideal for frying, as they ensure a crispy exterior without absorbing into the pastry. For those conscious about health, opting for air frying as a cooking method can reduce oil usage while still achieving a satisfying crunch. The key is to ensure the oil is at the correct temperature before frying to prevent soggy samosas.

Incorporating Potato Roll Samosas into Meals

Beyond serving as a standalone snack or appetizer, Potato Roll Samosas can be incorporated into larger meals in innovative ways. They can be sliced and added to wraps or salads for a crunchy element, or served alongside a main course as a flavorful side. Incorporating them into fusion dishes, such as a samosa-inspired taco filling or a topping for a savory flatbread, can bring an exciting twist to traditional meals, showcasing the adaptability of the potato roll samosa in various culinary contexts.

Preserving and Reheating for Later Enjoyment

Potato Roll Samosas can be made in bulk and preserved for later enjoyment, ensuring a quick snack or appetizer is always on hand. They can be frozen before frying and stored in airtight containers. When ready to enjoy, they can be fried or baked straight from the freezer without thawing, maintaining their texture and taste. Reheating leftovers in an oven or air fryer can help retain the crispiness, making them almost as good as freshly made. This convenience factor adds to the appeal of potato roll samosas, making them a practical choice for both immediate consumption and future snacking.

FAQs about Potato Roll Samosa

Q1: Can I make Potato Roll Samosas vegan? A1: Yes, Potato Roll Samosas can easily be made vegan by ensuring the pastry does not contain any dairy or eggs and choosing a vegan filling like spiced potatoes and peas.

Q2: How long can I store Potato Roll Samosas before frying? A2: You can store uncooked Potato Roll Samosas in the freezer for up to 3 months. Make sure they are well-wrapped or stored in an airtight container to prevent freezer burn.

Q3: Can I air fry Potato Roll Samosas instead of deep frying? A3: Absolutely! Air frying Potato Roll Samosas is a healthier alternative that still gives you a crispy texture. Cook them in a preheated air fryer at 400°F (200°C) for about 10-15 minutes, turning halfway through the cooking time.

Q4: What’s the best way to seal the edges of the samosas to prevent leaking? A4: Use a paste made from flour and water to seal the edges of your samosas. Apply the paste along the edge before making the final fold to ensure it’s properly sealed.

Q5: Can Potato Roll Samosas be baked instead of fried? A5: Yes, baking is a healthier option. Brush the samosas with a little oil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden and crispy, turning once halfway through.

Potato Roll Samosa


Potato Roll Samosas offer a delightful twist on a traditional favorite, combining the classic flavors of samosas with the ease and crispiness of a rolled snack. Perfect for any occasion, from casual gatherings to more formal events, these samosas are versatile, allowing for a range of fillings to suit any taste preference. Whether you choose to fry, bake, or air fry, the result is a deliciously crispy exterior with a warm, flavorful filling that’s sure to satisfy. By following the tips and variations discussed, you can master the art of making Potato Roll Samosas, adding a delicious and innovative dish to your culinary repertoire.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Potato Roll Samosa

  • Author: recipstep
  • Total Time: 50 minutes
  • Yield: Serves 4-6
  • Diet: Vegetarian


Potato Roll Samosa is a delightful twist on the traditional samosa, featuring a savory potato and pea filling wrapped in a crispy, rolled pastry. This innovative snack combines the beloved flavors of classic samosas with the convenience of a roll, making it perfect for parties, appetizers, or a tasty snack.


– 1 cup flour (approximately 125 grams)
– 1 tablespoon oil
– 1/2 teaspoon salt
– 1/3 cup water (pour gradually)
– 1/2 teaspoon black seed
– 2-3 boiled potatoes (approximately 300 grams)
– 1/2 teaspoon chilli flakes
– 1/2 teaspoon garlic powder
– 1/2 teaspoon ginger powder
– 1/2 teaspoon cumin powder
– 1 teaspoon green chilli, finely chopped
– 2 tablespoons coriander leaves, finely chopped
– 1/2 teaspoon salt
– 2 tablespoons corn flour
– 2 tablespoons flour
– 2 tablespoons water

**Servings:** Makes approximately 8 samosas

**Preparation Time:** 20 minutes

**Cooking Time:** 15 minutes

**Calories:** Approximately 130 calories per samosa


1. In a mixing bowl, combine 1 cup of flour, 1 tablespoon of oil, and 1/2 teaspoon of salt. Mix well.
2. Gradually pour in 1/3 cup of water and knead to form a dough. Set aside for 10 minutes.
3. In a small bowl, mix 1/2 teaspoon of black seed. Set aside.
4. Grate the boiled potatoes and place them in a mixing bowl.
5. Add 1/2 teaspoon of chilli flakes, 1/2 teaspoon of garlic powder, 1/2 teaspoon of ginger powder, 1/2 teaspoon of cumin powder, 1 teaspoon of finely chopped green chilli, 2 tablespoons of finely chopped coriander leaves, 1/2 teaspoon of salt, and 2 tablespoons of corn flour to the grated potatoes. Mix well.
6. Rub some oil on your hands and take a portion of the dough. Roll it into a thin circle.
7. Place a portion of the potato mixture in the center of the rolled dough.
8. Fold the dough over the potato mixture to form a roll shape. Seal the edges by pressing gently.
9. In a small bowl, mix 2 tablespoons of flour and 2 tablespoons of water to form a paste.
10. Apply the flour paste on the edges of the roll to secure them.
11. Repeat the process to make more potato roll samosas.
12. Heat oil in a deep pan for frying.
13. Once the oil is hot, carefully place the samosas in the pan and fry until they turn golden brown and crispy.
14. Remove the samosas from the oil and drain them on a paper towel to remove excess oil.
15. Serve the hot and crispy Potato Roll Samosas with chutney or sauce of your choice.

Note: Adjust the spice level by adding more or less chilli flakes and green chillies according to your preference. Enjoy the samosas as a delicious snack or appetizer.

Please note that the provided nutrition information is an approximate estimation and may vary based on the specific ingredients and quantities used.


  • Ensure the filling is cool before wrapping to prevent the wrappers from becoming soggy.
  • Wrappers can be substituted with phyllo dough for a lighter version.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer/Snack
  • Method: Frying
  • Cuisine: Indian-Inspired


  • Calories: 200
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Leave a Comment

Recipe rating