Easy Samosa with Spring Roll Wrappers

Ingredients

• 450 g (2 cups)mashed potatoes, boiled and mashed
• 75 g (½ cup)onions, chopped and sautéed
• ½ tspkosher salt
• ½ tspblack pepper
• 1 tspturmeric
• 15 g (¼ cup)fresh coriander or parsley, chopped
• 6spring roll sheets
• 60 ml (¼ cup)water, for brushing the pastry

Instructions

1. 1

   Boil the potatoes

   Wash, peel and cut the potatoes into evenly sized pieces of about 4 cm. Put them in a large pot of cold, salted water, bring to the boil and cook for 10–12 minutes, until fork-tender. Drain, return them to the same pot over low heat for 2 minutes, then leave to cool completely before mashing.

2. 2

   Mix the filling

   In a bowl, combine the mashed potatoes with the sautéed onions, salt, pepper, turmeric and chopped coriander or parsley. Mix well, taste and adjust the seasoning if needed.

3. 3

   Cut the sheets

   Cut each spring roll sheet into three pieces. Work with one piece at a time and place a generous amount of filling on one-third of it.

4. 4

   Fold the samosas

   Fold each piece into a triangle. Brush the bottom 5 cm of pastry with water to help seal the edges.

5. 5

   Deep-fry until crisp

   Heat oil in a large pot over medium-high heat until it reaches 163–177°C; it should be hot but not excessively so. Deep-fry the samosas for about 2–3 minutes each.

6. 6

   Drain and serve

   Remove the samosas and set them on paper towels to absorb excess oil. Serve with sauce or chutney; green chutney, tomato ketchup and tamarind chutney are suggested.

What are samosas?

Samosas are savoury filled pastries associated with South Asian cooking, including Indian cuisine. Their familiar triangular shape holds a spiced filling inside a crisp outer layer.

This version uses spring roll sheets rather than pastry made from scratch, making assembly quicker. Potato, onion and warm spices keep the filling simple and satisfying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 21 calories, 1g protein, 4g carbs, 1g fat.

Potatoes and spring roll pastry provide most of the carbohydrates, while deep-frying contributes fat; the potato filling and pastry provide only modest protein. Serve a portion with a fresh salad and a protein-rich side such as yoghurt or beans to round out the plate.

The potato filling

Potatoes: The recipe calls for boiled, mashed potatoes. If preparing them from scratch, cut them into even pieces so they cook at a similar rate, then let them cool completely before mixing.

Seasoning: Turmeric, black pepper and salt flavour the potato, while sautéed onion adds savoury sweetness. Coriander or parsley brings a fresh note.

Working with spring roll sheets

Divide each sheet into three and keep the unused pieces covered while you work, so they do not dry out. Add a generous amount of filling, but leave enough pastry to fold around it.

Sealing: Brush the stated 5 cm strip with water and press the pastry closed. A secure seam helps keep the filling inside during frying.

Frying and texture

Temperature: Aim for 163–177°C, the range given in the method. Oil that is too cool can leave the pastry greasy, while excessively hot oil can brown it before the outside crisps evenly.

Doneness: Fry for about 2–3 minutes each, watching for a crisp, golden exterior. Work in batches if needed to avoid crowding the pot.

Serving ideas

Serve the samosas hot, with green chutney, tamarind chutney or tomato ketchup, as suggested in the recipe. A fresh salad or a bowl of yoghurt dip can make them part of a more complete plate.

They also work well as party snacks: fry them shortly before serving so the pastry stays crisp.

Recipe notes & tips

• Cool the potatoes fully before mixing so the filling is easier to handle.
• Taste the filling before wrapping and adjust its salt and pepper to your preference.
• Keep spring roll sheets covered while assembling to limit drying.
• Use a thermometer to check that the frying oil is within the stated temperature range.
• Drain the fried samosas on paper towels before serving.

Variations

• Fresh herb swap: Use chopped coriander or parsley according to what you have.
• More spice: Add extra black pepper to the filling for a sharper kick.
• Chutney platter: Serve with green and tamarind chutneys for contrasting flavours.
• Ketchup dip: Offer tomato ketchup alongside the chutneys as suggested.
• Smaller bites: Divide the sheets and filling into smaller portions for snack-sized samosas.

Common mistakes to avoid

• Warm potatoes: Hot filling can be difficult to wrap; cool it completely first.
• Dry pastry: Sheets can become brittle while you assemble; keep the unused pieces covered.
• Loose seams: Filling may escape during frying; brush the pastry with water and press the edges closed.
• Oil too cool: The pastry may absorb excess oil; bring the oil into the stated 163–177°C range.
• Overcrowded pot: The oil temperature can drop; fry in batches when necessary.

How to store

Cool leftovers, then refrigerate in an airtight container and eat within 2–3 days. Reheat in an oven or air fryer until hot and crisp; microwaving will soften the pastry.

Frequently asked questions