Golden, crunchy triangle-shaped samosas filled with a spiced mashed potato and gooey cheese mixture, deep-fried to perfection and garnished with fresh herbs—this irresistible snack is a crowd-pleaser for parties, teatime, or festive occasions.

Why You’ll Love This Recipe

Crispy cheese potato samosas combine the comforting flavors of classic Indian street food with a cheesy twist that’s hard to resist. The contrast of the crispy bread coating with the soft, flavorful filling makes these samosas an instant favorite. They’re simple to prepare, require no special dough, and are ideal for both beginners and seasoned cooks. Serve them hot as an appetizer, snack, or part of a festive platter.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the filling:

• 2 large potatoes, boiled and mashed
• 1/2 cup shredded mozzarella cheese
• 1/4 cup cooked peas (optional)
• 1 green chili, finely chopped
• 1 tablespoon fresh coriander, chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon chili powder
• Salt to taste
• 1 tablespoon oil

For the outer coating:

• 6 slices of white bread, crusts removed
• 1/4 cup water (for sealing)
• 1 cup breadcrumbs
• Oil for deep frying
• Chopped parsley for garnish

Directions

1. Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and green chili. Sauté for 30 seconds until aromatic.
2. Add the mashed potatoes, peas, salt, chili powder, and garam masala. Mix well and cook for 2–3 minutes to blend the flavors.
3. Remove from heat and let the mixture cool slightly. Stir in the shredded mozzarella and chopped coriander. Set aside.
4. Using a rolling pin, flatten each slice of white bread to make it pliable.
5. Place a spoonful of the potato-cheese mixture on one half of the flattened bread. Fold the bread diagonally into a triangle and seal the edges by dabbing with a little water. Press gently to secure.
6. Quickly dip each samosa triangle in water (just enough to moisten), press lightly, and coat evenly with breadcrumbs.
7. Heat oil in a deep pan over medium heat. Fry the samosas in small batches until golden brown and crispy, about 2–3 minutes per side.
8. Drain on paper towels. Garnish with chopped parsley and serve hot with green chutney or ketchup.

Servings and timing

Servings: 6–8 samosas
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes

Variations

• Cheese Options: Use cheddar, processed cheese, or paneer instead of mozzarella.
• Stuffing Add-ins: Add corn, finely chopped bell peppers, or sautéed onions for more texture.
• Spice Level: Adjust the quantity of chili to taste or omit for a milder version.
• Baked Version: Brush the samosas with oil and bake at 375°F (190°C) for 20–25 minutes or until golden and crisp.
• Air Fryer Friendly: Cook at 375°F (190°C) in an air fryer for 12–15 minutes, flipping halfway through.

Storage/Reheating

• Storage: Store cooled samosas in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in an oven or air fryer at 350°F (175°C) for 8–10 minutes to retain crispiness. Avoid microwaving, as it may soften the crust.
• Freezing: Unfried samosas can be frozen in a single layer and stored in freezer-safe bags. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare and refrigerate the filling up to a day in advance.

Can I use brown bread instead of white?

Yes, brown bread works as a healthier option, though it may be slightly less pliable.

How do I prevent the samosas from opening while frying?

Ensure the edges are sealed properly with water and pressed firmly before coating and frying.

Can I skip the breadcrumbs?

Breadcrumbs add extra crunch, but you can omit them if preferred. The samosas will still be crispy, though less textured.

Are these samosas spicy?

They have mild heat from green chili and chili powder. Adjust spices to suit your taste.

What chutneys go best with cheese potato samosas?

Green mint chutney, tamarind chutney, or even garlic sauce pairs wonderfully with these samosas.

Can I shallow fry them instead?

Yes, but deep frying yields more even crispiness. If shallow frying, ensure enough oil and flip carefully.

Are these samosas suitable for kids?

Yes, especially with reduced spice. Kids generally love the cheesy, mild filling.

Can I make mini versions for parties?

Absolutely. Use smaller bread pieces or cut regular slices in half for bite-sized samosas.

What’s the best way to shape them neatly?

Flatten bread evenly, avoid overfilling, and press the edges tightly. Using a triangle fold keeps the shape compact.

Conclusion

Crispy cheese potato samosas are a delightful blend of textures and flavors, combining the richness of mashed potatoes with gooey melted cheese inside a golden, crunchy shell. They’re easy to make with pantry staples and versatile enough to customize for any occasion. Whether served as a teatime treat, party snack, or festive appetizer, these samosas are guaranteed to impress and satisfy.

Crispy Cheese Potato Samosa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 samosas
• Category: Snack
• Method: Deep Fried
• Cuisine: Indian
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Samoussas dorés et croustillants en forme de triangle, garnis d’un mélange de purée de pommes de terre épicée et de fromage gluant, frits à la perfection et garnis d’herbes fraîches, cette collation irrésistible est un régal pour les fêtes, l’heure du thé ou les occasions festives.

---

Ingredients

• 2 grosses pommes de terre, bouillies et écrasées
• 1/2 tasse de fromage mozzarella râpé
• 1/4 tasse de pois cuits (facultatif)
• 1 piment vert, finement haché
• 1 cuillère à soupe de coriandre fraîche, hachée
• 1/2 cuillère à café de graines de cumin
• 1/2 cuillère à café de garam masala
• 1/2 cuillère à café de poudre de chili
• Sel au goût
• 1 cuillère à soupe d’huile
• 6 tranches de pain blanc, croûtes enlevées
• 1/4 tasse d’eau (pour sceller)
• 1 tasse de chapelure
• Huile pour friture
• Persil haché pour la garniture

Cook Mode Prevent your screen from going dark

---

Instructions

1. Faites chauffer 1 cuillère à soupe d’huile dans une poêle. Ajoutez les graines de cumin et le piment vert. Faites revenir 30 secondes.
2. Ajoutez la purée de pommes de terre, les petits pois, le sel, la poudre de chili et le garam masala, puis mélangez bien. Laissez cuire 2 à 3 minutes.
3. Retirer du feu et laisser refroidir légèrement, puis incorporer la mozzarella et la coriandre. Réserver.
4. Aplatissez chaque tranche de pain avec un rouleau à pâtisserie. Déposez une cuillerée de garniture sur une moitié, pliez-la en triangle et soudez les bords avec un peu d’eau.
5. Trempez rapidement chaque triangle dans l’eau, appuyez doucement et enrobez-le de chapelure.
6. Chauffer l’huile dans une poêle profonde à feu moyen. Faire frire les samoussas par lots jusqu’à ce qu’ils soient dorés et croustillants.
7. Égoutter sur du papier absorbant et garnir de persil frais. Servir chaud avec du chutney ou du ketchup.

---

Notes

• Assurez-vous que la garniture ne soit pas trop humide pour éviter que les samosas ne soient détrempés.
• Vous pouvez remplacer le pain par des feuilles de pâte à samosa traditionnelles pour une version plus authentique.
• Utilisez un mélange de fromages pour plus de profondeur de saveur.
• Congelez les samoussas crus et faites-les frire directement à partir du congélateur lorsque vous en avez besoin.

---

Nutrition

• Serving Size: 1 samosa
• Calories: 140
• Sugar: 1g
• Sodium: 170mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 5mg