Aloo Samosa
Aloo Samosa
4.99 from 73 votes
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.
Aloo Samosa

The Aloo Samosa. There’s nothing quite like it! This delightful snack has graced many an occasion, becoming an essential part of Indian culinary history.

The name ‘Aloo Samosa’ might sound exotic to some, but it’s the humble potato that takes centre stage in this dish. “Aloo” translates to potato, and this delightful triangle of goodness is a testament to the potato’s adaptability.

Origins? Well, let me take you on a quick time machine ride. The samosa, believe it or not, did not originate in India. The history traces back to the Middle East, where it was known as ‘sambosa’.

Traders and merchants, with their exotic tales and even more exotic foods, brought it to India. Over time, and with a little Indian magic, the sambosa evolved into the samosa we know and love today.

Now, for the ones wondering if this masterpiece is a task to make, it’s a bit of a yes and no situation.

While the preparation requires a bit of patience and love, the process isn’t too complex. But let me tell you, the reward of biting into a perfectly crisp samosa filled with flavourful Aloo? Worth every moment spent in the kitchen.

And oh! The variations! From spicy to mild, from meaty to vegan, the samosa has seen it all. But our Aloo Samosa, with its spiced potato and pea filling, holds a special place in the pantheon of samosas.

Why? Because it’s simple and yet oh-so-delicious. It’s the classic rendition that most Indians would think of when they hear the word ‘samosa’.

As for the dough, there’s an art to it. It should be just the right thickness to hold its shape and all that filling, but thin enough to be crispy when fried. And the filling? Ah, it’s where the magic happens. A medley of potatoes, peas, and a bouquet of spices come together in a dance of flavours.

Lastly, the best part about the Aloo Samosa is its versatility. Perfect for a rainy day, or a sunny picnic, or just an evening snack – this pocket of joy fits every mood and occasion.

Are you ready to dive deep into the flavours and stories of the Aloo Samosa? Let’s embark on this delightful journey together.

What Ingredients to Use & Why

In the world of cooking, it’s often said that ingredients are the stars of the dish, and in the case of the Aloo Samosa, it couldn’t be more accurate.

Each element that goes into it has a purpose, a role, and a story. As we venture into the heart of this classic recipe, understanding why each ingredient is chosen can provide a beautiful insight into the world of culinary artistry.

Allow me to break down the components and the magic they bring to our beloved samosas.

Plain Flour: The base for any great samosa is its crust. Plain flour provides that perfect balance between elasticity and crunch. It ensures the exterior is crisp when fried, yet soft enough to bite through. An alternative? Some people do opt for whole wheat flour, though it might yield a slightly denser texture.

Oil (for dough): The addition of oil in the dough aids in achieving that flaky, layered crust. A hint of fat keeps the dough moist, making it easier to roll without tearing. If not oil, ghee or butter can serve the purpose, each adding its unique flavour.

Carom Seeds (Ajwain): These tiny seeds pack a punch. Not only do they give the samosa crust a distinctive flavour but also aid in digestion.

An age-old remedy, carom seeds can alleviate indigestion, which let’s be honest, can sometimes follow a snack binge! If you can’t find them, you can skip or replace them with cumin seeds for a different, yet delightful flavour.

Salt: The great balancer. It awakens the flavours, binds them, and ensures the samosa isn’t bland. Salt in the dough ensures every bite, even those without filling, is flavourful.

Potatoes: The hero of our Aloo Samosa. Their starchy nature ensures a soft, delightful filling. When mixed with spices, they absorb the flavours well, ensuring a taste explosion in every bite. Alternatives? Sweet potatoes can be used for a sweeter profile or even a mix of root vegetables.

Onions: They bring sweetness, depth, and a slight crunch. Onions when sautéed, release their natural sugars, balancing the spices in the filling.

Cumin Seeds (Jeera): A spice that offers a warm, earthy aroma. It’s not just about flavour; cumin aids digestion, making it a thoughtful addition to our filling.

Peas: These tiny green gems add colour, texture, and a slight sweetness to the filling. If not available, chopped beans or even grated carrots can be used.

Turmeric Powder (Haldi): It’s not just for the bright, sunny hue it imparts but also for its antiseptic properties. Plus, it subtly enhances the overall flavour.

Crushed Chillies & Chilli Powder: The heat warriors! While they give the filling that much-needed kick, the degree of spiciness can be adjusted. Paprika could be an alternative if you’re looking for a milder heat.

Garam Masala: This spice blend is the essence of Indian cooking. It rounds off the flavours and brings a warm, aromatic touch to the filling.

Coriander: Fresh coriander leaves bring a refreshing touch. They break the monotony of the spices and add a fresh, herbal aroma.

After this delectable deep dive, one can’t help but appreciate the symphony of flavours and textures that go into making an Aloo Samosa. Each ingredient has its role, whether it’s enhancing the taste, ensuring good health, or simply making our taste buds dance.

The Charm of Aloo Samosa in Indian Culture

Whenever I bite into a crispy, warm Aloo Samosa, it’s like a journey back in time. The Aloo Samosa isn’t just a snack; it’s a piece of cultural history wrapped in a golden, flaky crust.

Originating from the Middle East and Central Asia, this delicacy has taken a unique form in India, and I can vouch for its incredible transformation.

For many of us, the Aloo Samosa is more than just food. It’s an emotion. It brings back memories of monsoon evenings, where the patter of raindrops was accompanied by the aroma of freshly fried samosas from the kitchen.

I remember, during my childhood, the excitement of seeing a plate full of these triangular delights was unparalleled.

The secret to the Aloo Samosa’s success in India, in my opinion, lies in its adaptability. Just like the country’s diverse culture, the samosa has been regionalized in various forms.

From the spicy Punjabi samosas in the North to the slightly sweet Gujarati version in the West, it’s a snack that’s as diverse as India itself.

One can’t deny the sheer satisfaction of breaking open a piping hot samosa, watching the steam escape, and revealing a filling made from perfectly spiced potatoes and peas.

And it’s not just about the taste. The sound of that crust breaking, the aroma, and even the texture all play a crucial role in making the Aloo Samosa a beloved snack.

If you’ve ever been to an Indian railway station or a bustling market, you’d see how Aloo Samosas are an integral part of the street food scene. Vendors with large cauldrons of boiling oil, frying samosas by the dozen, are a common sight. And let’s not even talk about the tantalizing chutneys they’re served with!

Every time I indulge in an Aloo Samosa, it’s not just a culinary experience. It’s a nostalgic trip down memory lane, reminding me of the diverse, rich, and flavourful culture of India.

Mastering the Art of Perfect Aloo Samosa Crust

If you’ve ever tried your hand at making Aloo Samosas at home, you’ll know the crust is where the real challenge lies. I’ve been there, rolling out the dough, hoping for the best, only to end up with a crust that’s either too thick, too thin, or just doesn’t have that coveted flakiness.

The secret, I’ve found, is a mix of technique and intuition. The first step in the journey to the perfect crust begins with the dough. The ratio of flour to fat, whether it’s oil, ghee, or butter, is crucial. Too much fat and your dough will be hard to manage; too little, and you’ll miss out on the flakiness.

Carom seeds or Ajwain, although tiny, play a pivotal role. Not only do they add an exquisite flavour, but they also aid in digestion. If there’s one thing I’ve learned, it’s never to skip this ingredient.

However, the real secret weapon, in my opinion, is patience. Kneading the dough for a good 15 minutes can make all the difference.

Rolling out the dough is another critical step. Too thin, and your samosas might burst open during frying. Too thick, and you’ll end up with a crust that takes away from the delightful filling. The goal is to achieve a balance – a crust that’s just the right thickness to hold the filling and turn golden when fried.

And then there’s the frying. I’ve seen many get tempted to crank up the heat to get things done faster. Resist the urge! A medium-hot temperature ensures the samosas cook evenly, achieving a beautiful golden hue without being undercooked from the inside.

In my journey of mastering the samosa, one thing has become clear: it’s not just about following a recipe. It’s about understanding the nuances, respecting the process, and, most importantly, enjoying the journey.

After all, the joy of savouring a perfectly made Aloo Samosa, with its flaky crust and flavourful filling, is well worth the effort.

The Spice Trail of Aloo Samosa: An Explosion in Every Bite

Every time I dig into an Aloo Samosa, my taste buds embark on a sensational journey, navigating a maze of spices that leaves me both content and craving more. Aloo Samosa isn’t just about its crispy exterior; it’s the intricate dance of spices in its filling that makes it so irresistible.

The humble potato, the primary ingredient in the filling, is like a blank canvas, readily soaking up any flavour you introduce. And this is where our spicy symphony begins.

When I first started making Aloo Samosas at home, I was taken aback by the sheer number of spices I had to gather. However, as I delved deeper into understanding the role of each, it all began to make sense.

Take cumin seeds, for example. These little seeds don’t just add a nutty flavour; they also possess an aromatic charm that’s quite unmatched. When I heat them in oil, they pop and sizzle, releasing an aroma that’s reminiscent of Indian streets brimming with food stalls.

Next up is the turmeric powder, lending that beautiful golden hue to the filling. But it’s not just about the colour; its earthy undertones are what make it a must-have in my samosa recipe.

And then come the chillies – both crushed and whole green ones. They’re not just there to set your mouth on fire; they bring warmth and depth, elevating the entire filling.

The garam masala, a blend of ground spices, is like the finishing touch to a masterpiece. It envelops the filling in a warm, spicy hug, ensuring every bite is as memorable as the last. The incorporation of coriander adds a fresh and aromatic flair, balancing out the earthiness of the other spices.

Navigating the spice trail of the Aloo Samosa has made me appreciate the delicate balance of flavours, making each bite a celebration of India’s rich culinary heritage.

The Perfect Pairings: What to Serve with Your Aloo Samosa

I’ve always believed that food, much like life, is about balance. And this philosophy shines brightest when I’m deciding what to pair with my freshly made Aloo Samosas. While they’re a delight on their own, the right accompaniment can elevate the experience to new heights.

Every time I serve Aloo Samosas, the first thing I reach for is the green chutney, also known as hari chutney. Made primarily from cilantro, green chillies, and a splash of lime, this chutney is both tangy and spicy. It cuts through the richness of the samosa, offering a refreshing contrast that I can’t get enough of.

Tamarind chutney, with its sweet and tangy notes, is another favourite. Whenever I drizzle it over my samosa or simply use it as a dip, its deep, tangy sweetness complements the spicy filling beautifully. It’s a pairing I’d heartily recommend to anyone looking to embark on a flavourful roller-coaster.

And if you’re in the mood to experiment, why not try a yoghurt-based dip? I often whip up a quick raita – a mixture of yoghurt, diced onions, tomatoes, and a pinch of roasted cumin powder. This cool and creamy dip works wonders in offsetting the spiciness of the samosas.

Beyond dips and chutneys, I sometimes like to serve Aloo Samosas with a steaming cup of masala chai. The warmth of the tea, infused with spices like cardamom and ginger, combined with the crispy samosa, is comfort food at its finest.

Ultimately, pairing your Aloo Samosa is a personal journey, dictated by individual palates and preferences. But the joy lies in the exploration, discovering combinations that delight and surprise in equal measure.

Crafting the Perfect Samosa Dough: A Journey in Itself

When people think of Aloo Samosas, their minds often wander straight to the flavourful filling.

And while that is a star in its own right, I firmly believe that the unsung hero of this iconic snack is the dough. That perfect crust which is crispy on the outside, yet soft within, is a testament to the art of dough making.

I recall my early days, experimenting with the dough’s texture. It was an exhilarating process of trial and error.

The key lies in the balance of ingredients and, more importantly, the technique. While the plain flour provides structure, the oil added ensures that you get that lovely flaky texture that makes each bite a joy.

The addition of carom seeds, or Ajwain, is a touch of brilliance. These tiny seeds pack a punch. Their slightly bitter, peppery flavour adds depth to the dough and aids in digestion, making them a staple in many Indian snacks.

But it’s not just about mixing the ingredients together. Oh no. Kneading the dough is where the magic happens. When I need it for a good 15 minutes, I ensure that it becomes smooth and elastic, ready to envelop that delicious filling.

Moreover, letting the dough rest after kneading is vital. It allows the gluten strands to relax, making it easier to roll out later.

Once rolled, the thickness of the dough plays a decisive role. Too thick, and it steals the limelight from the filling; too thin, and it risks tearing apart, leaving you with a culinary disaster.

Through my experiences, I’ve realized the sweet spot lies somewhere in between, giving you that quintessential samosa experience.

Embracing the Variations: Aloo Samosa’s Global Cousins

The world is vast, and the universality of food never ceases to amaze me. Take our beloved Aloo Samosa, for example. While deeply rooted in Indian culture, its essence has travelled and transformed, echoing the sentiments of diverse populations.

My culinary explorations have led me to various avatars of the Aloo Samosa, and I can’t help but admire the adaptability of this snack. In the lanes of Central Asia, I was introduced to the Samsa.

While they share similarities in name and method, the fillings often range from meat to sweetened pumpkin, showcasing the region’s palate.

Venturing further, in the heart of Africa, I stumbled upon the Samoussa. Slightly smaller in size than our Indian variant, they come with an assortment of fillings, from fish to lentils. The use of local spices and ingredients lends it a unique flavour profile, yet the essence, that familiar comfort, remains.

Then there’s the British counterpart, the Cornish Pasty. While the shape diverges from the triangular norm, being more half-moon in appearance, the philosophy remains the same. A rich filling, ranging from meat to vegetables, encased in a flaky pastry.

But what truly warms my heart is how each region, while embracing the essence of the samosa, has lent it its unique touch. Whether it’s through the use of local ingredients, traditional cooking techniques, or innovative pairings, the Aloo Samosa’s global cousins are a testament to the universal love for good food.

In my kitchen, I often find myself experimenting, marrying the traditional Aloo Samosa with global influences.

It’s a delightful process, bringing the world to my plate, one samosa at a time. And while the purist in me sometimes yearns for the classic, I can’t help but appreciate the beauty of fusion and evolution in food.

The Power of Spices in the Aloo Samosa Recipe

Every time I roll up my sleeves and dive into the culinary world of Aloo Samosas, I’m reminded of the sheer brilliance of spices and how they weave magic into the humble potato-filled triangles.

There’s a saying I’ve always resonated with: “Spices are to food what soul is to the body.” And nowhere is this better demonstrated than in the making of Aloo Samosas.

Imagine biting into an Aloo Samosa without any spices. Dull, isn’t it? Now, add in a dash of cumin seeds, a sprinkle of garam masala, a hint of chilli, and a touch of turmeric.

That bite transforms from bland to an explosion of flavours that dances on your palate, telling tales of ancient spice routes and centuries-old culinary traditions.

Cumin seeds, or Jeera, are more than just a seasoning. For me, they are the little nuggets that infuse a smoky, earthy aroma to the oil, laying the groundwork for the filling.

Then there’s the turmeric powder, or Haldi, with its golden hue that not only gives the filling a vibrant colour but also brings its own subtle, warm flavour.

But let’s not forget about the chillies. Whether it’s crushed or whole, green or red, they add that fiery punch, ensuring every bite has a kick.

Over the years, I’ve learned the art of balancing the heat to cater to different taste buds. It’s a game of nuances, knowing just how much to add to tease the palate but not overpower it.

Garam masala wraps up the spice journey. A blend of several spices, it encapsulates the very essence of Indian cooking. Every time I sprinkle it into the filling, I’m reminded of the diverse regions of India and the myriad flavours they bring to the table.

Aloo Samosa: A Perfect Companion to Chutneys

The joy of savouring an Aloo Samosa is akin to embarking on a gastronomic adventure, but what elevates this journey is the accompaniment – chutneys. These are not mere dips, but flavour-packed companions that enhance the samosa experience.

Every time I plate an Aloo Samosa, I’m reminded of the chutneys’ power to transform. There’s the mint-coriander chutney, with its verdant hue and refreshing taste.

It’s tangy, it’s spicy, and it adds a refreshing contrast to the warm, earthy flavours of the samosa. When those two meet on my palate, it’s like watching a harmonious dance of flavours.

And then there’s the tamarind chutney, with its deep brown shade, evoking memories of sun-drenched tamarind trees. Its sweet and sour notes weave magic, adding a tangy undertone to the spicy samosa. Each bite becomes a play of contrasting flavours, making the experience memorable.

But the realm of chutneys is vast. I’ve ventured into experimenting with various ingredients, from tomatoes to garlic, from coconut to peanuts. Each concoction brings its own uniqueness to the table.

The Aloo Samosa, with its versatile taste profile, proves to be the perfect canvas to showcase these chutneys.

I’ve realized that while Aloo Samosas are delectable on their own, pairing them with the right chutney elevates the experience.

It’s a testament to the beauty of Indian cuisine, where individual elements, though brilliant on their own, come together to create an even grander symphony of flavours.

Diving Deep into the Dough of Aloo Samosa

When it comes to Aloo Samosas, most people, including me for a time, fixate on the flavourful filling. But let me pull back the curtain on an equally essential aspect: the dough. The outer shell of the samosa, thin yet robust, crispy yet tender, is as vital as the filling it envelopes.

Whenever I begin the process of making samosas, the floury stretch and kneading of the dough have become somewhat therapeutic for me. The way it smoothly transitions from a collection of individual ingredients to a cohesive mixture is a sight to behold.

The choice of plain flour is quite deliberate. I’ve found that it provides the perfect texture, ensuring the samosa remains firm while achieving that enviable golden-brown hue once fried.

But the flour alone isn’t enough. The addition of oil to the mix ensures the crust turns out flaky and crispy. Missing out on this ingredient or skimping on it, you might just end up with a samosa that feels more like a pie crust, lacking that characteristic crunch.

Now, let’s talk about carom seeds or Ajwain. These tiny seeds bring so much to the table. Every time I sprinkle them into the dough, I’m doing more than just adding flavour.

I’m infusing the dough with an aroma that’s unique and enhances the overall taste. Plus, Ajwain seeds have their own digestive benefits, making them a smart addition to the deep-fried delicacy.

The dough’s consistency is crucial. If there’s one thing I’ve learned, it’s the importance of the right balance of water. Too much, and your dough becomes sticky and unmanageable. Too little, and it turns hard, making it challenging to roll out.

The Cultural Tapestry of Aloo Samosa

I’ve often found myself wondering about the journey of the Aloo Samosa. From the bustling streets of Indian towns to lavish celebrations worldwide, this unassuming snack has woven its way into the global culinary landscape.

As someone who’s deeply enamoured by food history, tracing the samosa’s roots was an enticing quest for me.

My exploration led me to realize that the Aloo Samosa is more than just a snack; it’s a cultural tapestry.

Although its roots are firmly grounded in the Indian subcontinent, samosas have been embraced, modified, and reimagined across diverse regions. From sambusa in Africa to samoosa in South Africa, it’s intriguing to see the myriad adaptations.

Every time I bite into an Aloo Samosa, I feel like I’m tasting a slice of history. Centuries ago, samosas found their way into Indian cuisine through Central Asian traders.

Initially filled with meat and ghee, the Indian variant slowly incorporated locally loved ingredients, like the ever-versatile potato, leading to the birth of the beloved Aloo Samosa.

I often ponder upon the reason behind the Aloo Samosa’s universal appeal. Is it the familiarity of the mashed potatoes, a global favourite?

Or is it the orchestra of spices, a testament to India’s rich culinary heritage? Maybe it’s the versatility of the snack, which effortlessly fits into any occasion – be it a festive celebration, a casual tea-time snack, or even a lavish wedding spread.

I’ve attempted to recreate various versions of the samosa, each tied to a different cultural story. But the Aloo Samosa, with its simplicity and depth of flavours, always beckons me back, reminding me of its timeless charm and global allure.

Check Out These Other Recipes

Oh, so you loved my aloo samosa recipe, didn’t you? Well, I’ve got more up my sleeve that you’re going to adore. Let’s stay on this amazing culinary journey, shall we?

If you can’t get enough of that tantalizing blend of spices and flavours, then you’ve got to try my Keema Samosa. Imagine the flaky crust of the samosa, but this time, filled with juicy, perfectly spiced minced meat. The fragrance alone will make you swoon.

Now, if you want to stick to the potato theme, my Aloo Tikki will knock your socks off. Just think spiced potato patties, crisp on the outside and melt-in-your-mouth tender inside. They’re like the cousins of aloo samosa, and just as charming.

Let’s talk sides and chutneys, because what’s a samosa without its trusty companions, right? My Green Chutney is a luscious blend of mint, cilantro, and a dash of tangy tamarind. Dip your aloo samosa or aloo tikki in it, and you’re in for a double treat.

Oh, but we can’t forget the drinks! My Mango Lassi is the creamy, fruity respite you’ll crave after all these spiced delicacies. Close your eyes, take a sip, and imagine you’re lounging in a cosy spot in Old Delhi.

And lastly, let’s not forget dessert. My Milk Seviyan is a delicious vermicelli pudding that’ll take you right back to your grandma’s kitchen. The aroma of cardamom and the warmth of the milk is like a cosy hug after a meal of spiced goodness.

So, what are you waiting for? Dive into these recipes and let your kitchen be filled with the scents and flavours of Ramadan. I’d love to hear what you think, so don’t forget to leave your feedback in the comments section.

Aloo Samosa

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 73 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Appetiser
Cuisine Indian, Pakistani
Servings 20 Samosas
Calories 82 kcal

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!
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Teejay
Teejay
1 year ago

5 stars
Thanks for a very nice recipe. I will cheat and use large tortillas for pastry when pressed a little flour and water paste and wow. I have only baked these

naha
naha
1 year ago

5 stars
Cn i use self raising flour instead of plain

Michael
Michael
11 months ago

What kind of green chili is used for the filling?

Yessenia
Yessenia
10 months ago

5 stars
These were amazing! Such a great recipe! Thank you for sharing with us.

clove
clove
6 months ago

5 stars
Can you air fry these?

Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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