Aloo samosas, the crispy, golden triangles filled with savory goodness, are a delightful treat enjoyed across the globe. Originating from the Indian subcontinent, these delectable snacks have found their way into the hearts and stomachs of food lovers worldwide.

Aloo Samosa, as the name suggests, features a flavorful filling primarily composed of potatoes (aloo). However, it’s not just about the spuds; it’s about the medley of spices and aromatics that infuse each bite with warmth and depth.

The filling, seasoned with cumin seeds, turmeric, chili powder, and garam masala, boasts a rich and aromatic profile that tantalizes the taste buds.

But it’s not just about the filling; the dough plays an equally crucial role. Made with a simple yet versatile mix of plain flour, oil, salt, and carom seeds, the dough yields perfectly crispy yet tender samosas.

The addition of carom seeds not only adds a subtle flavor but also aids in digestion.

Now, you might be thinking, “But making samosas sounds complicated!” Fear not, for while it may seem daunting at first, with a bit of practice and patience, you’ll be whipping up batches of these delectable treats like a pro.

The recipe might require a few steps, but each one is worth it for that satisfying crunch and burst of flavor with every bite.

Expert Tip: Ensure the dough is well-kneaded to achieve a smooth and pliable consistency, which will make it easier to roll out and shape the samosas.

Ingredients

Plain Flour: This forms the base of the dough for the samosas, providing structure and a crispy texture once fried.

Oil: Used both in the dough and for frying the samosas, oil adds richness and helps achieve that desirable golden brown color.

Salt: Essential for seasoning the dough and balancing the flavors in the filling.

Carom Seeds (Ajwain): These aromatic seeds not only impart a unique flavor but also aid in digestion, making them a welcome addition to the dough.

Oil: Serves as the cooking medium for sautéing the onions and spices, adding richness to the filling.

Onions: Provide a sweet and savory base flavor to the filling, enhancing its depth.

Cumin Seeds (Jeera): Infuse the filling with a warm, earthy aroma and flavor.

Potatoes: The star ingredient, potatoes lend a comforting creaminess to the filling while also adding substance.

Peas: Offer a pop of sweetness and texture, complementing the potatoes perfectly.

Turmeric Powder (Haldi): Adds vibrant color and a subtle earthy flavor to the filling.

Crushed Chillies: Contribute heat and spice, balancing the other flavors in the filling.

Green Chillies: Provide a fresh, fiery kick to the filling, adding brightness and heat.

Chilli Powder: Enhances the heat level and adds depth of flavor.

Garam Masala: A blend of warming spices, garam masala brings complexity and depth to the filling.

Coriander: Fresh coriander adds a burst of freshness and a hint of citrus to the filling, balancing its richness.

Expert Tip: When frying the samosas, maintain a consistent medium-hot oil temperature to ensure they cook evenly and develop a crispy exterior without burning.

Serving Suggestions

• Enjoy your freshly fried Aloo Samosas as a standalone snack, paired with a variety of dipping sauces such as tangy tamarind chutney, spicy green chutney, or cooling yogurt dip.
• Serve Aloo Samosas as part of a larger Indian meal, alongside dishes like creamy dal makhani, fragrant rice, and refreshing salads for a complete and satisfying feast.
• Elevate your snack game by presenting Aloo Samosas as appetizers at parties or gatherings. Arrange them on a platter with decorative garnishes like fresh coriander leaves or sliced lemon wedges for a visually appealing display.

Expert Tip: For added flavor, toast the carom seeds (ajwain) and cumin seeds (jeera) in a dry pan before adding them to the dough and filling. Toasting enhances their aroma and flavor, elevating the overall taste of the samosas.

Frequently Asked Questions

Can I make the samosa dough ahead of time and store it?

Absolutely! You can prepare the samosa dough in advance and store it in an airtight container in the refrigerator for up to 24 hours. Just make sure to bring it to room temperature before rolling it out and shaping the samosas.

Can I freeze the assembled samosas before frying them?

Yes, you can freeze the assembled samosas before frying. Simply arrange the filled samosas on a baking sheet lined with parchment paper and place them in the freezer until firm. Once frozen, transfer them to a freezer-safe bag or container for long-term storage. When ready to fry, there’s no need to thaw them; you can fry them straight from the freezer, just extend the frying time slightly.

Can I bake the samosas instead of frying them?

While traditional samosas are deep-fried for that signature crispy texture, you can certainly bake them for a healthier alternative. Preheat your oven to 375°F (190°C) and place the assembled samosas on a baking sheet lined with parchment paper. Lightly brush the samosas with oil or melted butter to help them brown, then bake for 20-25 minutes, or until golden brown and crispy.

How do I prevent the samosas from getting soggy?

To ensure your samosas stay crispy, make sure the oil is hot enough before frying them. If the oil is not hot enough, the samosas will absorb more oil and become soggy. Additionally, drain the fried samosas on a paper towel-lined plate to remove any excess oil before serving.

Can I customize the filling ingredients?

Absolutely! Feel free to get creative with the filling ingredients based on your preferences or what you have on hand. You can add vegetables like carrots, bell peppers, or cauliflower, or even incorporate cooked minced meat for a non-vegetarian version. Just make sure to adjust the seasonings accordingly to maintain a balanced flavor profile.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Chicken Samosa
• Vegetable Samosa
• Samosa Chaat
• Keema Samosa
• Vegetable Spring Rolls

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Aloo Samosa

by Nabeela Kauser

Learn how to make this classic street food starter in the comfort of your own home. Crispy, flaky, and delicious pastry filled with a spiced potato and pea mixture. Perfect for Ramadan and iftar parties or even for a sneaky treat for yourself.

4.99 from 78 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Appetiser

Cuisine Indian, Pakistani

Servings 20 Samosas

Calories 82 kcal

Cook ModePrevent your screen from going dark

Ingredients

Dough

• ▢ 200 g Plain Flour
• ▢ 1 tbsp Oil
• ▢ 1 tsp Salt
• ▢ 1 tsp Carom Seeds Ajwain
• ▢ 70 ml Water

Filling

• ▢ 2 tbsp Oil
• ▢ 1 Onions
• ▢ 1 tsp Cumin Seeds Jeera
• ▢ 500 g Potatoes
• ▢ 50 g Peas
• ▢ 1 tsp Salt
• ▢ 1 tsp Turmeric Powder Haldi
• ▢ ½ tsp Crushed Chillies
• ▢ 1 Green Chillies
• ▢ ½ tsp Chilli Powder
• ▢ 1 tsp Garam Masala
• ▢ 1 handful Coriander

Instructions

• In a bowl add the flour, oil, salt, carom seeds and water then mix and kneed the ingredients to form a smooth and firm dough before covering with a tablecloth and setting aside – try to knead the dough for at least 15 minutes as the longer you mix the better it is
• Peel and chop the potatoes into small bite-sized pieces
• In a large saucepan add the potatoes and cover with cold water then bring to a boil and allow to simmer for 5-7 minutes until the potatoes are soft and tender
• As the potatoes are boiling in a pan heat up the oil on medium heat until hot
• Add the cumin seeds and sauté for 1 minute until fragrant
• Add the finely diced onion and cook for a few minutes until it softens and becomes translucent
• Add the peas and cook for a further few minutes
• Add then salt, turmeric powder, crushed chilli flakes, chilli powder and garam masala and cook these spices for a few minutes – you may need to add a little water to help the spices release all their colours and prevent burning
• Drain the cooked potatoes and add into the mixture then gently mix and break apart the potatoes
• Add the finely chopped green chilli and coriander then stir before removing from heat and allowing the filling to cool down
• Take the dough and make small smooth balls with it – you should be able to make 8-10 balls depending on your personal preference on how big you want your samosas
• Roll out the dough balls into circles – ensure that you do not make them too thin or else they will tear when you add the filling
• Cut into half and take one half
• Using water to seal the edge create a cone (as shown in the video)
• Add the cooled mixture into the cone ensuring that it is not overfilled then seal the top with water – at this point the samosas can be frozen
• Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot – to test this you can add a small ball of the dough into the pan, and it should rise with tiny bubbles surrounding it
• Gently add the samosas into the pan – there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing to cook for another 3-4 minutes until golden brown on the other side
• Serve alongside some hari green chutney and enjoy

Video

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 82kcalCarbohydrates: 13gProtein: 2gFat: 2gSaturated Fat: 0.2gTrans Fat: 0.01gSodium: 244mgPotassium: 137mgFibre: 1gSugar: 1gVitamin A: 64IUVitamin C: 7mgCalcium: 8mgIron: 1mg

Keyword Food, Homemade, Party Food, Potato, Ramadan, Recipe, Samosa, Spicy

Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!