This aloo samosa recipe is to die for. It is easy to make, delicious, and appetizing. A samosa is a savory Indian snack, either fried or baked, made with all-purpose flour and a savory filling of potatoes, green peas, onions, and spices. It is crispy on its outer shell and a spicy filling inside. It is served with gravy or chutney in Indian homes as well as restaurants and street-side food joints.
Page Contents
Easy Samosa Recipe – Aloo Samosa Recipe
Ingredients For Samosa Recipe
For Samosa Filling
- 2 boiled potatoes
- 1/4 cup boiled or frozen green peas
- 1 chopped onion
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/4 teaspoon kasuri methi
- 1 teaspoon garam masala
- 1 teaspoon kitchen king masala
- 1 teaspoon red chili powder
- 1/4 teaspoon roasted cumin seed powder
- salt
- 1 teaspoon oil
- oil for deep frying
For Samosa Dough
- 1.5 cup wheat flour
- 1/2 teaspoon roasted carrom seeds
- water as required
- a pinch of salt
- 1 tablespoon oil
Instructions
Samosa Filling
- In a pan, heat oil. Add cumin seeds, chopped onions, green peas, and roast till they turn soft.
- Add boiled potato, red chili powder, coriander powder, garam masala, kitchen king masala, turmeric powder, roasted cumin powder, and salt and mix well.
- With the help of a masher, mash the potatoes mixture.
- Finally, add kasuri methi and give it a final stir.
- Samosa filling is ready, keep it aside and allow it cool.
Samosa Dough
- In a bowl, mix all dough ingredients except water.
- Start adding water and knead a stiff nonstick dough.
- The dough should not be too stiff or too smooth.
- Cover the samosa dough and let it rest for 20 minutes.
Samosa Wrapping
- Knead the dough and divide them into equal parts.
- Divide the dough into 5 cm wide and 4 cm thick balls.
- Roll each ball on a rolling board with the help of a rolling pin.
- Make chapatis from the dough.
- Take one chapati and cut it into two halves.
- Take one half in your hand and fill samosa stuffing in it.
- Fill the stuffing, make a pleat in the center, and bring the edges of the wrap in such a way that it forms a triangle.
- Apply water on edges and seal these triangle edges with wet hands.
- Repeat the same method for all other samosas.
Once ready deep fry them on a medium flame till its golden brown and crispy on both sides. Take out on a tissue paper to remove excess oil. Vegetable Samosas are ready. Serve them hot with cilantro dip or chutney.
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Easy Aloo Samosa Recipe
This samosa recipe is to die for. It is easy to make, delicious, and appetizing. A samosa is a savory Indian snack, either fried or baked, made with all-purpose flour and a savory filling of potatoes, green peas, onions, and spices. It is crispy on its outer shell and a spicy filling inside. It is served with gravy or chutney in Indian homes as well as restaurants and street-side food joints.
Servings 6
Ingredients
- For Samosa Filling
- 2 boiled potatoes
- 1/4 cup boiled or frozen green peas
- 1 chopped onion
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/4 teaspoon kasuri methi
- 1 teaspoon garam masala
- 1 teaspoon kitchen king masala
- 1 teaspoon red chili powder
- 1/4 teaspoon roasted cumin seed powder
- salt
- 1 teaspoon oil
- oil for deep frying
- For Samosa Dough
- 1.5 cup wheat flour
- 1/2 teaspoon roasted carrom seeds
- water as required
- a pinch of salt
- 1 tablespoon oil
Instructions
- Samosa Filling
- In a pan, heat oil. Add cumin seeds, chopped onions, green peas, and roast till they turn soft.
- Add boiled potato, red chili powder, coriander powder, garam masala, kitchen king masala, turmeric powder, roasted cumin powder, and salt and mix well.
- With the help of a masher, mash the potatoes mixture.
- Finally, add kasuri methi and give it a final stir.
- Samosa filling is ready, keep it aside and allow it cool.
- Samosa Dough
- In a bowl, mix all dough ingredients except water.
- Start adding water and knead a stiff nonstick dough.
- The dough should not be too stiff or too smooth.
- Cover the samosa dough and let it rest for 20 minutes.
- Samosa Wrapping
- Knead the dough and divide them into equal parts.
- Divide the dough into 5 cm wide and 4 cm thick balls.
- Roll each ball on a rolling board with the help of a rolling pin.
- Make chapatis from the dough.
- Take one chapati and cut it into two halves.
- Take one half in your hand and fill samosa stuffing in it.
- Fill the stuffing, make a pleat in the center, and bring the edges of the wrap in such a way that it forms a triangle.
- Apply water on edges and seal these triangle edges with wet hands.
- Repeat the same method for all other samosas.
- Once ready deep fry them on a medium flame till its golden brown and crispy on both sides. Take out on a tissue paper to remove excess oil. Vegetable Samosas are ready. Serve them hot with cilantro dip or chutney.
