Aloo Samosa Recipe

This aloo samosa recipe shows you how to make crispy and flavorful Indian samosas at home. This aloo samosa recipe uses a spiced potato filling wrapped in a crunchy pastry and fried until golden. It is perfect as a snack, appetizer, or tea-time treat.

In addition, this recipe uses simple ingredients that you can easily find in your kitchen. You can prepare the dough and filling in advance, which makes the process easier and more convenient. The crispy texture and spicy filling create a perfect balance of flavor.

For example, you can adjust the spice level based on your preference. You can also add green peas or nuts to enhance the filling. As a result, you can customize this recipe to suit your taste.

Moreover, aloo samosa is one of the most popular Indian street foods enjoyed across the country. It pairs perfectly with mint chutney or tamarind chutney. Finally, serve these samosas hot with tea for a delicious and satisfying snack experience.

Aloo Samosa

Recipe by adminCourse: Snack / AppetizerCuisine: IndianDifficulty: Intermediate

Servings

8

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

200

kcal

This aloo samosa recipe is a crispy Indian snack made with spiced potato filling and deep-fried pastry. It is perfect for tea-time or as an appetizer.

Ingredients

• For Dough:

• 2 cups all-purpose flour (maida)

• 4 tbsp oil or ghee

• 1/2 tsp carom seeds (ajwain)

• Salt to taste

• Water (as needed)

• For Filling:

• 3 boiled potatoes (mashed)

• 1/2 cup green peas

• 1 onion (finely chopped)

• 1 tsp ginger (grated)

• 1 tsp cumin seeds

• 1 tsp garam masala

• 1/2 tsp turmeric powder

• 1 tsp red chili powder

• Salt to taste

• 2 tbsp oil

• For Frying:

• Oil for deep frying

Directions

• In a bowl, mix flour, salt, and oil. Add water gradually and knead into a firm dough. Let it rest for 20 minutes.
• Heat oil in a pan. Add cumin seeds and ginger. Then add onions and sauté until soft.
• Add peas and mashed potatoes. Add spices and mix well. Cook for a few minutes and let the filling cool.
• Divide the dough into small balls and roll into oval shapes. Cut in half and form cones.
• Fill the cones with potato mixture and seal the edges.
• Heat oil and fry the samosas on low to medium heat until golden and crispy.
• Remove and drain excess oil. Serve hot with chutney.

Notes

• – Fry on low heat for crispy texture.
  – Do not overfill the samosas.
  – Seal edges properly to avoid breaking while frying.

For more information about samosa and its origin, you can visit Wikipedia.