Tasty Samosa Potato Cakes with Green Chutney

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Tasty Samosa Potato Cakes with Green Chutney


10-ingredient Samosa-inspired potato cakes with Simple Green Chutney. Crispy on the outside, tender on the inside, and perfectly spiced.

I could write an entire novel chronicling my love for samosas, but even that would fail to fully describe how I feel.

While I don’t cook it that much at home, we tend to get Samosa for takeout at least once every couple weeks. Perhaps my favorite kinda samosa is the vegetable samosa. Crispy crust stuffed with tender potatoes and peas, perfectly spiced, and begging to be dipped in chutney.

How can you go wrong?

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Mashed Potatoes for the Samosa Cakes

The problem with samosas is two-fold

 They’re fried. I’m pretty much terrified of frying anything, so that’s a no-go. 

 They’re quite complicated. It’s nearly impossible to make a samosa recipe that will fall under our simple standards. 

So, I decided to get creative.

Here’s the deal. Yes, the crust is delicious. If you want a fried pocket of dough, go to your neighborhood samosa-wala and order a whole bunch. There’s no shame in that. But if you want to make an inspired, simplified version at home, I have just the thing.

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They’re starting to come along nicely.

I’m convinced my favorite elements of a samosa are the tender potato-pea filling, the spices, and the chutney sauce for dipping (read, drowning).

I kept these elements intact while ensuring this recipe was simple, condensing it down to just 10 ingredients (give or take a spice). And to mimic the pastry crust, I provide an option of crusting them in panko bread crumbs.

This is entirely optional and can take them off of the gluten-free spectrum. But I found myself gravitating toward the panko-coated cakes more in the end.

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Beautiful green spicy chutney

And that chutney. Oh, the chutney. So green. So fresh. So perfect.

I’ve studied up on how to make a sweet, green chutney and it’s actually quite simple. The best grinder for the job is a small food processor. The next ideal option is a mortar and pestle. And lastly, if you’re like me, you can use a coffee/spice grinder in a pinch. Fair warning, clean up is a little messy as I don’t think they’re intended for wet herbs, but it gets the job done!

I hope you guys love these samosa-inspired potato cakes (which are also known as aloo tiki)! They’re the best way I’ve found to mimic a samosa at home without a million ingredients or busting out the frying oil.

If you give them a try, let me know how you like them! Leave a comment and rate it – it’s super helpful to us and other readers. Cheers!

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And we have the final picture!

Also Read : Roasted Cauliflower Tacos with Chipotle Romesco

Check out the Recipe for the dish below:

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Samosa Potato Cakes with Green Chutney
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

10-ingredient Samosa-inspired potato cakes with Simple Green Chutney. Crispy on the outside, tender on the inside, and perfectly spiced.

Course: Appetizer, Side Dish, Snack
Cuisine: Indian
Servings: 10 Cakes
Calories: 90 kcal
Author: Obi-Wan LKB
  • 1 kg Potatoes Scrubbed clean, Peeled + Halved
  • 1-2 tbsp Butter Plus more for cooking (or a neutral oil of choice)
  • 2 tsp Curry Powder Plus more to taste (I love Trader Joe's curry powder)
  • 1/8 tsp Ground Cardamom Plus more to taste
  • 1/2 tsp Salt + pepper to taste Each
  • 2/3 cup Green peas thawed if frozen
  • 1/2 cup Bread crumbs Optional | for coating
  • 1 bunch Fresh cilantro Stems mostly removed
  • 3 cloves Garlic Crushed
  • 1/4 tsp Salt + pepper to taste each
  • 1 large Lime juiced (or use lemon)
  • 1 tbsp Sweetener such as sugar or honey, plus more to taste
  • 2 tbsp Water to thin
  1. Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes or until tender and slide easily when picked up with a knife. Drain and set aside.
  2. While the potatoes cool, prepare chutney. Use a spice grinder* to combine all ingredients until well blended and pureed. (A blender may work, depending on size - the smaller the better).
  3. Add only enough water to encourage blending. Taste and adjust seasonings, adding more garlic, salt, sweetener, or lime as desired.
  4. Add cooled potatoes to a mixing bowl along with vegan butter, salt and spices. Mash to combine, trying not to overmix. Taste and adjust seasonings as needed. I found the cardamom really helped the curry flavor punch through. Don't be timid with the salt.
  5. Add peas and mix once more. Then scoop out about 1/4 cup measurements and form into round discs (should be enough for 8-10 cakes).
  6. Season the tops of the cakes with a pinch more salt, pepper and curry powder. If using bread crumbs - I tested with and without and would recommend for a crispier crust - sprinkle on top and gently press to adhere.
  7. Heat a skillet over medium heat. Once hot, add enough butter or oil to coat and add 3-4 patties spice side down, being careful not to crowd the pan. Sprinkle the tops with salt, pepper, curry powder and crumbs. Press gently again to adhere.

  8. Brown for 4-5 minutes, turning down heat if they brown too quickly. Gently flip (being careful as they can be fragile), and brown for 4-5 more minutes, or until deep golden brown.
  9. Remove from pan and repeat until all patties are cooked, adding more butter or oil as needed.

  10. Serve with chutney. These work as finger food but are most ideal when plated and eaten with a fork. Leftovers keep well (separated) covered in the refrigerator for up to 3 days.
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About The Author
Obi-Wan LKB
Prajwal Prasad, also known as Obi-Wan KOB is a digital master who endured the trials of the academies to become the Jedi of Tech that he is today. Plus he's handsome as hell.

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