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.
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
