اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
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 and how to fry the samosa. This Pakistani potato recipe makes a crispy and bubbly samosa with onions 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. A vegetarian potato recipe that is best served as potato starters with some homemade raita or mint green chutney.
If you haven’t heard of samosas, then I genuinely feel sorry for you. Out of all the Pakistani/Indian starters out there from chapli kebabs to aloo pakoras to vegetable spring rolls samosas have got to be my favourite. Out of all of the different samosas out there keema samosas are my favourite. That is not to say that I don’t love these aloo samosas. These aloo samosas are just as tasty and they are perfect for everyone, including vegans and vegetarians!
I prefer keema samosas, but I would still devour several aloo samosas at a time if I was allowed to. Every time we made samosa; we always have to ration the amount we eat sadly. My mum says samosas are unhealthy which is not untrue, but I just cannot get enough!
Samosas are THE PERFECT make-ahead starters because I can just freeze them. Then when I need them, I simply fry them and voila I am 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 notice a lot of samosa dough recipes add carom seeds. I don’t like the taste of carom seeds, so I never add them. If you want to add them then I would say to add 1 teaspoon of carom seeds into this dough recipe.
The vegetable oil added in 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 samosas and some oily samosas. This is why I recommend rubbing the flour in between your fingertips. This ensures that the oil and flour are properly mixed.
Now, the amount of water you add is sort of up to personal preference. Some people like their samosas to have bubbles in their pastry (me!). But as it turns out samosas aren’t actually supposed to have bubbles in them. Adding a lot of water will add more moisture in the dough creating tiny air pockets in the crusts. However, in this recipe to stay true to authentic recipes I added a minimal amount of water. This gives the samosas a much smoother and crispier crust.
Samosa dough does not need to be kneaded but it does need to rest for at least 30 minutes. The dough can be left to rest whilst the filling is being prepared. After the dough has rested give the dough a quick knead for 3-4 minutes until smooth.
This step might seem rather unusual. But once I have rolled out my dough balls, I cook it on one side. However, if you want to you can omit this step. If you do skip this step, then you don’t need the samosa paste. You can just use water to seal the top edge. When you make the cone, you should ensure that the corner and the seals are all properly glued together. Otherwise, when you are frying you will end up with the samosa exploding in the fryer. That would not be good. I have a YouTube video that shows you how to fold the samosa properly. I will be updating this recipe post soon with pictures as well to help.
Alternatively, you can bake these 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 samosas will have darkened in colour simply.
You could also use store-bought pastry sheets instead of making the homemade dough. Sometimes I do this if I have any leftovers. I know some people prefer samosas with store-bought pastries and some prefer it with homemade dough. However, you choose to make these aloo samosas I can guarantee that you will love them.
These aloo samosas have a bubbly pastry filled with a deliciously spiced potato filling.
I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.
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