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.
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.
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.
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Hi, I’m Nabeela and 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.