How to make Samosa (Curried Potato)


Samosa is prepared using Spring Roll Skin as wrapper and curried potato as filling. Samosa filling can be different kind like curry with potato or chicken.

Sometimes it can be tuna but overall this is a very popular snack with different shapes and sizes. Samosa is one of Singaporean traditional food.


Recipe for Samosa (Curried Potato)


  • 3 large potatoes, cut into small cubes
  • 150 mixed vegetables
  • 8 sheets of spring roll wrappers
  • 170g fresh curry paste
  • Cooking oil
  • Water for boiling potatoes
  • 1 beaten egg (for seasoning the wrappers)


  • Boil a pot of water. When boiling, add potato cubes and boil for 5 minutes. Remove potatoes from pot, drain and set aside. Reserve cooking liquid.
  • Heat up 4 tbsp of oil. Fry fresh curry paste untill brown. Add in the potatoes.
  • Take the reserved liquid, and add enoough to cover the potatoes by 5cm. Set over medium heat and allow to boil untill liquid has evaporated. Add mixed vegetables. Stir and remove pan from heat.
  • Allow the mixture to cool down before wrapping.
  • Fill wok with enough oil to completely cover samosa when frying.
  • Over medium-low heat, fry each samosa until golden brown.

To Wrap

Triangle shape

  • Cut each sheet of square wrapper in half.
  • Taking one corner of the rectangular wrapper, fold over such that the left edge meets the top adge, and you get the triangular fold, then continue to fold over along the edges to get a triangle while sealing in the fillng. Seal the edge by dabbing o the egg mixture.

Spring roll shape

  • Cut each sheet of square wrapper in half if you prefer a smaller spring roll.
  • Place a spoomful of the potato fillingabout 4cm an width, covering part of the filling. Do the same for other side of the rectangle.
  • These two folds will keep the filling tucked in as you finally fold up the wrapper to form a cylinder and seal the edge with the egg mixture.
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  1. AloyCia E.Joan

    I’m your new follower…
    What a nice blog with so many recipes that really inspired me!

    Thanks for sharing…

  2. Ryan D

    you are wellcome 😉 this blog is one year old and there are still many adjustments to be done. tx for visiting. do come again for the updates!

  3. Anonymous

    Hey nice blog! Great receipes!

    Samosa’s is indeed a Singaporean favourite snack, but just one correction with the Samosa’s main ingredient

    Originally Samosa’s are made with samosa pastry and not the spring roll pastry. The samosa pastry is generally more thicker and crispier once cooked, due to the dough mix.

    The worlds largest samosa pastry maufacturer is "SWITZ" from Saudi Arabia. I heard their product will soon on shelves in Singapore! 🙂