Aloo Samosa

This aloo samosa recipe, sometimes known as a somoso, is perfect to add to your book of Iftar recipes. This easy samosa recipe is perfect for vegetarians as well as vegans.

This video shows you how to make the samosa dough, how to make the samosa filling, how to fold the samosa, and how to fry the samosa.

This Indian potato recipe makes a crispy samosa with an onion filling that can also be put in the freezer to make frozen recipes ready for all your Ramadan recipes.

This potato samosa filling can also be used in an onion samosa recipe. This is a vegetarian potato recipe that is best served as a potato appetiser with some homemade raita or mint green chutney. 

Samosas are THE PERFECT make-ahead appetiser because you can just freeze them. Then when you need them, you can simply fry them, and voila done!

That is why they are so popular during Ramadan. People mass-prepare them in the prior months to allow them to make them quickly for iftar.

There are so many different samosa dough recipes out there. As a general rule, they are all pretty similar. However, I love the taste of carom seeds, so I always add a teaspoon to this dough recipe. Feel free to omit it if you’re not a fan.

The oil added to this dough is a key factor in ensuring that the samosa is crispy and flaky. Too little oil will make the samosa crust hard, so it is important that you add enough oil.

Just as important as it is to add the oil it is important that the oil is evenly distributed within the dough. Otherwise, you may end up with some hard aloo samosas and some oily samosas.

Now, the amount of water you will need to add may change as this is dependent on many other factors. Adding a lot of water will add more moisture to the dough creating tiny air pockets in the crusts.

This will end up creating a lot of bubbles in the dough. It is important that you add a minimal amount of water and then add water slowly until a dough is formed. This gives the samosas a much smoother and crispier crust.

Alternatively, you can bake these potato samosas. I have baked them before, and it is possible but deep frying the samosas tastes much better. However, if you are looking for a healthier alternative you can bake them. Brush the samosas with some oil.

Then bake in the middle of a preheated oven at 180°C/350°F/gas mark 4 for 35-40 minutes. The colour won’t turn out to be golden brown like the fried ones. These potato samosas will have darkened in colour simply.

You could also use store-bought pastry sheets instead of making the homemade dough as I do in my keema samosas and my chicken spring rolls recipes.

I do this if I have any leftovers. I know some people prefer samosas with store-bought pastries and some prefer them with homemade dough. However, if you choose to make these aloo samosas I can guarantee that you will love them.

Check out these recipes

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

• Keema Samosa
• Chicken Spring Rolls
• Onion Pakora
• Vegetable Pakora
• Gajrela

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.

4.98 from 38 votes

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Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Course Appetiser

Cuisine Indian

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
• ▢ Coriander Handful

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 enjoy1

Video

Nutrition

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

Keyword Potato, Ramadan, Samosa, Spicy

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