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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.
Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Author Cook Healthy Stay Fit

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.

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