Kids Lunchbox Ideas/ Popular Recipes/ Recipes: Vegan/ Recipes: Vegetarian

Crispy Minty Potato Samosas

Come September, Baby Dear will be off to pre-school. I’ll finally be joining in the likes of moms who begin their day with packing lunch for their wee ones. For the past few weeks, I’ve been filling my ‘recipe ideas‘ notebook with recipes that would fill his little tummy and keep Baby Dear alert and active for the remainder of the school day. And this Potato Samosas recipe definitely top his list!

Recipe for Mint-Potato Samosas taken from Visit site for detailed recipe.

Since schools in India have just started to open up for the new term, I’ve been getting quite a few requests to share recipes that would work well for kids’ lunch boxes. While sandwiches often seem to be the go-to solution for a quick packed lunch, I’ve never been a fan of them. I used to pack myself simple sandwiches made with cheese and tomatoes, or cold cuts and lettuce, or sometimes even the good old PB&J, but come lunch-time, I always craved something else. But let’s be honest here – not many us have the time, energy or sometimes even the patience it takes to prep a fresh cooked, healthy meal early in the mornings. Our breakfasts itself are almost always rushed, so finding the time for cooking and packing a meal for later in the day seems almost ridiculous! Which is why I’m a big believer in leftovers.

I’ve been packing Hubby Dear’s lunches almost every day since we got married, which is over 9 years ago! And almost always, it has been leftovers. And that’s exactly what I intend to do with Baby Dear’s lunches as well. While I do understand that packing meals for kids needs some amount of creativity and thought put into it, I don’t see why it can’t be done with minimum fuss and effort on the mom’s part. The recipe I have for you today does exactly that. You can make this Potato Samosas recipe in big batches on a weekend when you have the time and freeze them. Then, as and when required, fry the samosas up and serve hot. They taste great at room temperature as well, so you can definitely fry them the previous evening and pack them up for lunch the next day.

Another idea to take this Potato Samosas recipe even a step further is to make Bun Samosas, which are a popular street food outside many colleges and office buildings in most major cities in India. All you need to do is smush a samosa or two, depending on its size, between a bun or two slices of bread. You can also spread some chutney or plain ‘ol ketchup on the inside for that extra zing. Baby Dear absolutely loves it, and this is one sandwich I would never mind opening my lunchbox for!

Minty Potato Samosas

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6
Author: Meena,


For the Base:

  • 2 cups All-Purpose flour
  • 1 tsp ajwain carom seeds
  • pinch of salt
  • 1 tbsp oil
  • water as needed

For the Filling:

  • 1 tbsp light cooking oil
  • 1 tsp cumin seeds
  • 1 small onion finely chopped
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp amchur powder
  • 2-3 mid-size potatoes boiled and cubed into tiny pieces
  • 1/2 tsp dried mint leaves
  • salt to taste

For Frying:

  • oil for deep frying


For the Base:

  • Mix all the base ingredients in a big bowl and form into a nice soft dough. Divide dough into golf-sized balls and set aside.

For the Filling:

  • Sauté cumin seeds in hot oil, in a large skillet, till they start to sizzle. Add in chopped onions and fry till tender. Add chili powder, turmeric, coriander and amchur powder, and fry spices for a few seconds till fragrant.
  • Mix in potato cubes and sauté till spices mix well with the potatoes. Add in dried mint leaves and salt, and cook for a few minutes to combine everything together. Mix in fresh coriander leaves

For the Samosas:

  • Roll out each dough ball into circular discs about half a centimetre thick. Cut the circles in half, to form two semi-circles.
  • Taking each semi-circle, roll one end to the other forming a cone. Press the edge of the cone slightly with your fingers to prevent it from opening. Fill each cone with the potato filling, and seal the open edges tightly to make a closed triangle.
  • Continue for the remaining of the dough. Deep fry the samosas in hot oil till golden and crisp on all sides.


To freeze samosas for later use, let the unfried samosas cool in the fridge for a few hours and then store them in sealed bags in the freezer. When ready to fry, just remove from the freezer and fry in hot oil without thawing them.

If you like this recipe, you will surely love my Punjabi-style Aloo Samosa and my Super Easy Baked Samosas recipe as well.

Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat

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  • Reply
    Dale Burton
    June 11, 2020

    5 stars
    For some time now I have sought a good samosa recipe and been very disappointed with results. Your recipe is simple to do and satisfies every longing for a good samosa. Many thanks!

  • Reply
    Raji Chandran
    August 29, 2016

    5 stars
    The recipe images are mouth watering. Feels like one should make it now and taste it. Thank you for sharing.

  • Reply
    carole nelson brown
    September 2, 2014

    5 stars
    another addition to my freezer lunch stash, thanks!

  • Reply
    July 19, 2014

    5 stars
    I LOVE samosa!! I’m pinning & sharing on my fb page! 😀 thx for this lovely recipe!

  • Reply
    Crystal & Co
    July 19, 2014

    5 stars
    This would make a delicious homeschool day lunch at our house! Yum!

  • Reply
    Vicky @ Mess For Less
    July 18, 2014

    5 stars
    What a lucky to kid to get such a great lunch!

  • Reply
    Libby's Library
    July 18, 2014

    5 stars
    Such as interesting mix of seasonings. I love the idea of being able to pack healthy finger foods…and now that so many schools have gone peanut-free – no more PB&J sandwiches.

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