اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Aloo Samosas

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
5 from 4 votes
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 partiers or even for a sneaky treat for yourself.
Aloo Ka Samosa | How To Make Samosa Recipe | How To Make Aloo Samosa Recipe | Potato Samosa Recipe | How To Fry Samosa | Easy Samosa Recipe | Vegetarian Starter Recipes | Vegetable Samosa Recipe | Fried Samosa Pastry Recipe | Indian Potato Recipes | How To Make Samosa Filling | Somosa Recipe | Iftar Recipes | Vegan Recipes | Indian Starters | Vegetarian Recipes Indian | How To Fold Samosa | Potato Starters | Ramadan Recipes | Vegan Potato Recipes | Frozen Samosa Dough Recipe | Onion Samosa Recipe | How To Make Potato Samosa Filling Recipe | Vegetarian Potato Recipes

A delicious street-food snack. 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 partiers or even for a sneaky treat for yourself.

Try this deep-fried potato stuffed snack that is perfect for vegans and meat lovers alike! 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.

Aloo Ka Samosa | How To Make Samosa Recipe | How To Make Aloo Samosa Recipe | Potato Samosa Recipe | How To Fry Samosa | Easy Samosa Recipe | Vegetarian Starter Recipes | Vegetable Samosa Recipe | Fried Samosa Pastry Recipe | Indian Potato Recipes | How To Make Samosa Filling | Somosa Recipe | Iftar Recipes | Vegan Recipes | Indian Starters | Vegetarian Recipes Indian | How To Fold Samosa | Potato Starters | Ramadan Recipes | Vegan Potato Recipes | Frozen Samosa Dough Recipe | Onion Samosa Recipe | How To Make Potato Samosa Filling Recipe | Vegetarian Potato Recipes

Aloo Samosas

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.
No ratings yet
Print Pin Rate
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course Appetizer, Snack
Cuisine Pakistani/Indian
Servings 16 samosas
Calories 337

Ingredients

Samosa Dough

  • 400 g Plain Flour
  • 40 ml Vegetable Oil
  • 2 tsp Salt/Namak
  • 100 ml Water

Samosa Filling

  • 2 tbsp Vegetable Oil
  • 1 Onion/Pyaz finely diced
  • 500 g Potatoes/Aloo boiled
  • 50 g Frozen Peas
  • 1 tsp Cumin Seeds/Jeera
  • 1 tsp Salt/Namak
  • 1 tsp Turmeric Powder/Haldi
  • 1 tsp Chill Flakes
  • 1 tsp Garam Masala
  • 2 Green Chillies/Hari Mirch
  • Coriander/Dhaniyaa

Samosa Paste

  • 25 g Plain Flour
  • 30 ml Water

Instructions

  • In a bowl combine the plain flour, salt and oil then mix everything well rubbing the flour in between your palms to allow the oil to distribute unevenly through the dough until a breadcrumb like texture forms – when you press a handful of the flour on to your palm it should be able to hold its shape
  • Add the dough and begin to knead until a firm and smooth dough forms then cover with a tablecloth and set aside to rest for at least 30 minutes whilst the filling is being made
  • Meanwhile peel the potatoes and cut into small pieces before adding into a saucepan and covering with enough water to cover the potatoes by 1 inch
  • Bring the water to a boil over high heat then reduce the heat to medium and leave to gently simmer for 10 minutes until the potatoes are boiled and can be easily pierced with a knife
  • As the potatoes are boiling in another pan heat up the vegetable oil on medium heat until hot
  • Add the cumin seeds and sauté on high heat for 1 minute until fragrant
  • Add the finely diced onions and salt then cook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
  • Add the chilli flakes, turmeric powder and garam masala then cook the spices for 4-6 minutes adding a few tablespoons of water to prevent the spices from burning
  • Add the finely chopped green chilies and cook for another 1-2 minutes
  • Add the frozen peas and cook for a further 1-2 minutes
  • Drain the potatoes and add the boiled potatoes into the pan and using the spoon break apart the potatoes gently
  • Add the finely chopped coriander and cook for 1-2 minutes before setting the filling aside to allow it to cool
  •  In a small bowl combine the flour and water to make a thick paste – if you do not cook the dough (step 13) then there is no need to make this paste and you can simply seal the samosa with water
  • Remove the tablecloth andknead the rested dough for 3-4 minutes before making small equal-sized smoothballs with it – depending on personal preference and how small or big you likeyour samosas to be you can make about 8-10 dough balls
  • (This step is optional) – Roll the dough ball into a circle then transfer on to frying pan and cook on low heat for 30 seconds on one side until small bubbles begin to form – do not overcook it
  • Cut the circle into half and use the paste to seal the edges and create a cone then add in the cooled mixture and seal the top edge with the paste before repeating with the rest of the mixture – 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 oil – 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
  • Your aloo samosas are ready!

Video

Nutrition

Calories: 337kcal
Tried this recipe?Mention @The Aziz Kitchen or tag #theazizkitchen!
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on email
Email

LEAVE A COMMENT & RATE THIS RECIPE

If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only do your reviews make my day, but they help others find my recipe online.

Thank you!

Sadia

Your email address will not be published. Required fields are marked *

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

The Aziz Kitchen

Salaam and hello everyone!

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.

Recipes by Category

Trending Recipes

0
Would love your thoughts, please comment.x
()
x