Crispy Leaf Samosa
Unique crispy leaf-shaped samosa with spicy potato filling
A creative twist on the classic samosa, folded into a beautiful leaf shape that delivers exceptional crunch and a spicy potato filling.
Equipment
Ingredients
Filling
potato (boiled, mashed)
300 g
onion (finely chopped)
1 piece
green peas (boiled)
80 g
ginger (grated)
1 tsp
garlic (minced)
2 clove
green chili (finely chopped)
2 piece
coriander leaves (chopped)
2 tbsp
cumin seeds
1 tsp
coriander powder
1 tsp
garam masala
1 tsp
salt
1 tsp
Dough
all-purpose flour
200 g
oil
30 ml
salt
0.5 tsp
water
90 ml
Instructions
Prepare the dough
Mix flour, salt, and oil until crumbly, then add water gradually to form a firm dough.
Knead and rest the dough
Knead the dough for 2-3 minutes until smooth, cover and rest for 20 minutes.
Prepare the filling
Heat oil in a pan, add cumin seeds, then sauté onion, ginger, garlic, and green chili until fragrant.
Cook the filling
Add boiled mashed potatoes, green peas, and all dry spices. Mix well and cook for 3-4 minutes.
Finish and cool the filling
Add chopped coriander, mix well, and let the filling cool completely.
Roll the dough
Divide dough into equal balls. Roll each ball into a thin oval shape.
Fold into leaf shape
Fold the rolled oval into a leaf-like shape and seal edges with water.
Fill and seal samosas
Place a spoonful of cooled filling inside each leaf-shaped pastry and seal the edges firmly.
Fry the samosas
Heat oil to 170°C and fry samosas in batches until golden and crispy, about 6-8 minutes.
Drain and serve
Remove samosas with a slotted spoon and drain on paper towels. Serve hot with chutney.
Original recipe
Storage
Reheat in oven to restore crispiness. Do not microwave.
Notes
• Serve with mint chutney or tamarind sauce for best experience.
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