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.
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Servings: 16 samosas
Calories: 337kcal
Ingredients
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
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