Aloo samosas are 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 samosas are the epitome of indulgence, a symphony of textures and flavours encased in a crispy, golden crust. Picture this: a delicate, flaky pastry that crumbles at the slightest touch, revealing a fragrant, steaming interior.
Each bite unveils a rich and comforting filling, a blend of perfectly spiced potatoes, vibrant peas, and aromatic onions. The spices play a harmonious symphony on your taste buds – earthy cumin, warming turmeric, a hint of fiery chilli flakes, and the exotic allure of garam masala. A touch of green chillies adds a fiery kick, while fresh coriander leaves provide a burst of freshness, tying the whole experience together.
The Perfect Street Food
Aloo samosas have earned their rightful place as the quintessential street food in India, and for good reason. They embody the very essence of street food culture – affordable, portable, and utterly delicious.
As you stroll through the vibrant markets and bustling streets of India, you’ll find street vendors expertly crafting these samosas in large, sizzling cauldrons of oil. The sizzle, the aroma, and the anticipation draw you in like a moth to a flame.
Their hand-held size makes them the perfect on-the-go snack. You can enjoy them while exploring the vibrant streets, making them an integral part of the Indian street food experience. Whether you’re a local or a traveler, aloo samosas offer a taste of tradition, a bite-sized piece of India’s rich culinary heritage.
How to Get Crispy Samosas
Achieving the coveted crispy samosa texture requires attention to detail. Here’s how to nail it:
- Proper Dough Preparation: Begin by mixing the plain flour, salt, and oil until the dough resembles breadcrumbs. Knead it until smooth and let it rest for at least 30 minutes. Resting allows the gluten to relax, resulting in a flaky, crispy pastry.
- Frying Temperature: Ensure the oil is at a medium-hot temperature. To test, drop a small piece of dough into the oil; it should rise with tiny bubbles. Frying at the right temperature ensures the samosas cook evenly and become crispy.
- Sealing: Seal your samosas properly using the flour-water paste. It prevents the filling from spilling out during frying, ensuring a crisp, sealed exterior.
Tips and Tricks for Making the Samosa Dough
Perfecting the samosa dough is a crucial step in creating lamb keema samosas that are crispy, flaky, and utterly delightful. Achieving the ideal dough consistency is key. You want it to be firm yet pliable. Here’s how:
- Start by mixing the plain flour, salt, and oil until it resembles breadcrumbs. This initial step ensures the even distribution of oil in the flour.
- When adding water, do so gradually. Pour a little at a time, and use your hands to mix and knead. This approach allows you to control the dough’s moisture level, preventing it from becoming too sticky.
Kneading the dough is not just about mixing the ingredients; it’s about developing gluten, which is essential for a flaky texture. Here’s how to knead effectively:
- Knead the dough for at least 5-7 minutes to develop the gluten. The dough should become smooth, elastic, and cohesive.
- You’ll know the dough is ready when it’s no longer sticky and springs back when pressed with your finger.
Resting the dough is a step often overlooked, but it’s crucial for the final texture. During this resting period, gluten relaxes, making the dough easier to roll out and resulting in a flaky, tender crust. Here’s what to do:
- Cover the kneaded dough with a clean cloth or plastic wrap and let it rest for at least 30 minutes. This allows the flour to fully hydrate and the gluten to relax.
When it comes to rolling out the dough, a rolling pin is your best friend. Here are some pointers:
- Divide the rested dough into small, equal-sized balls. This ensures uniform samosas.
- Roll each ball into a thin, round circle. Aim for a thickness of around 2-3 millimeters. A thinner dough results in a crispier samosa.
While not a traditional step, I like to pan-cook the rolled dough circles briefly before filling them. This adds an extra layer of crispiness to the samosa exterior. Here’s how:
- Heat a non-stick frying pan over low heat.
- Place a rolled dough circle onto the dry pan and cook for about 30 seconds on one side until small bubbles begin to form. Avoid overcooking; it’s just a brief cook to set the dough’s structure.
- Flip and cook the other side for an additional 15-20 seconds. This step is entirely optional but can yield a more delicate and crispier texture.
Properly sealing the samosas is crucial to prevent the filling from spilling out during frying or baking. Here’s how to do it:
- Create a paste by mixing plain flour and water. This paste acts as a strong adhesive.
- Fold the rolled dough circle in half to form a semi-circle or a triangle.
- Use the paste to seal the edges securely, ensuring there are no gaps. Press firmly but gently to stick the dough together.
By following these tips and tricks for making the samosa dough, you’ll set the stage for a culinary masterpiece. Your lamb keema samosas will boast a crisp, flaky exterior that pairs beautifully with the flavourful filling, making them a true delight for your taste buds.
Alternative Cooking Methods: Baking Samosas
For those seeking a lighter and healthier option without compromising on flavour, baking your lamb keema samosas is a fantastic alternative to deep-frying. Baking offers a crispy exterior while significantly reducing the amount of oil used. Here’s a quick guide on how to do it:
- Preheat Your Oven: Start by preheating your oven to 200°C (392°F). This ensures that the samosas bake evenly and become beautifully golden brown.
- Prepare Your Samosas: Place the assembled samosas on a baking tray lined with parchment paper. This prevents them from sticking to the tray and makes cleanup a breeze.
- A Light Coating of Oil: To achieve that classic golden colour and a slight crispiness, lightly brush the samosas with a coating of oil. You can use a pastry brush or simply drizzle a small amount of oil over the samosas.
- Baking Time: Slide the tray into the preheated oven and let the magic happen. Bake your samosas for approximately 25-30 minutes. Keep an eye on them, as baking times may vary depending on your oven. You’re looking for that perfect golden brown hue on the outside.
- Serve Hot: Once your lamb keema samosas have baked to perfection, remove them from the oven and let them cool for a minute or two. Then, serve them hot with your choice of dipping sauces and accompaniments.
Baking your samosas not only reduces the oil content but also makes the cooking process more hands-off. It’s a great option if you’re watching your calorie intake or simply prefer a lighter snack. Enjoy the delightful crispiness and aromatic filling without the guilt of deep-frying!
How to Freeze Samosas:
Lamb keema Samosas are freezer-friendly, making them an excellent option for meal prep or unexpected guests. Here’s how to freeze them:
After sealing the samosas, place them on a tray and freeze until solid. Once frozen, transfer them into an airtight container or freezer bag. Make sure to place parchment paper between layers to prevent sticking. They can be stored for up to 3 months.
What to Serve With Samosas
Samosas are incredibly versatile and can be enjoyed with a variety of accompaniments. Here are some popular options:
- Mint Chutney: A refreshing mint chutney is the perfect dip for samosas. Its cooling effect complements the spicy filling.
- Tamarind Chutney: The sweet and tangy tamarind chutney balances the savoury flavours of the samosas.
- Yoghurt Raita: A bowl of creamy yoghurt with chopped cucumber, mint, and a pinch of salt provides a cooling contrast.
- Chai: There’s no better companion to a plate of samosas than a piping hot cup of masala chai.
Check Out My Other Recipes!
Let’s take a moment to explore some related recipes that are sure to tantalize your palate and keep your kitchen bustling with creativity.
If you’ve got a hankering for something meaty, lamb keema samosas are the answer. The aromatic blend of minced lamb cooked with spices, encased in a crispy, flaky pastry shell, is a taste of pure indulgence.
For the seafood enthusiasts, fish pakora is a fantastic choice. Tender pieces of fish, marinated in a zesty batter and deep-fried to golden perfection, make for a delightful appetiser or snack. The crispy exterior gives way to moist, flavourful fish that’s impossible to resist.
If you can’t get enough of those potato-filled delights, aloo tikki is a must-try. These spiced potato patties are shallow-fried to a crisp, golden brown. Served with tangy chutneys and a sprinkle of chaat masala, aloo tikki is a popular street food that promises to satisfy your cravings.
Crossing over to the British Isles, cheese and onion pasties are a comfort food classic. These flaky, buttery pastries are generously filled with a mixture of sharp cheddar cheese and sweet caramelized onions. Baked to perfection, they offer a delightful blend of flavors that will transport you to the heart of Britain.
Now, before you embark on your culinary journey exploring these delectable recipes, here’s a friendly reminder: don’t forget to rate the recipe and leave a comment! Sharing your thoughts and experiences not only helps others discover the joys of cooking but also creates a sense of community among food enthusiasts. Whether it’s a tip to enhance the recipe, a creative twist you tried, or just a simple “yum,” your feedback is invaluable.
Samosa Dough
- 400 g Plain Flour
- 40 ml Vegetable Oil
- 2 tsp Salt
- 100 ml Water
Samosa Filling
- 2 tbsp Vegetable Oil
- 1 Onion finely diced
- 500 g Potatoes boiled
- 50 g Peas frozen
- 1 tsp Cumin Seeds
- 1 tsp Salt
- 1 tsp Turmeric Powder
- 1 tsp Chill Flakes
- 1 tsp Garam Masala
- 2 Green Chillies
- Coriander
Samosa Paste
- 25 g Plain Flour
- 30 ml Water
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!
Calories: 337kcal
