Golden fried samosas

Aloo Samosa Recipe (Crispy Pakistani Potato Samosa)

ByZeeshan Ashiq
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Aloo samosa is a crispy triangle of fried pastry filled with spiced potatoes and peas. It is the snack of Ramadan iftar tables, tea time and rainy days across Pakistan.

The key to a good samosa is a firm dough, a dry filling and steady medium heat. This recipe covers all three.

Why you will like this version

  • Flaky, crisp shell.
  • Dry, well-spiced filling that does not leak.
  • Can be fried or baked.

What is aloo samosa?

Aloo means potato. The filling of boiled potatoes, peas and spices is wrapped in a cone of dough and deep fried until golden.

Ingredients that matter

  • All-purpose flour and oil: the oil in the dough (moyan) gives the flaky texture.
  • Boiled potatoes: mash roughly and keep the filling dry.
  • Spices: cumin, coriander, chili, amchur and garam masala.

Tips for crisp samosas

  • Knead a stiff dough and rest it for 30 minutes.
  • Cool the filling completely before filling the cones.
  • Fry on medium-low heat so the shell cooks through and turns crisp.

Aloo Samosa Recipe

Aloo Samosa

Crispy fried pastry cones filled with spiced potatoes and peas.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 samosas
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 tsp salt for the dough
  • 1/4 cup oil for the dough
  • 5 to 6 tbsp water added 1 tbsp at a time for a stiff dough
  • 4 medium potatoes boiled, peeled and roughly mashed
  • 1/2 cup green peas boiled
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp salt for the filling
  • 1 tsp amchur (dry mango powder)
  • 1/2 tsp garam masala
  • 2 tbsp fresh coriander chopped
  • oil for deep frying
  • 1 tbsp oil for the filling

Method
 

  1. Mix the flour, 1/2 tsp salt and 1/4 cup oil until crumbly. Add water gradually and knead into a stiff dough. Cover and rest for 30 minutes.
  2. Heat 1 tbsp oil and fry the cumin seeds. Add the mashed potatoes, peas, coriander powder, chili, 1 tsp salt, amchur and garam masala. Cook for 3 minutes, add the coriander and cool completely.
  3. Divide the dough into 6 balls. Roll each into an oval about 6 inches long, cut in half to make 2 semicircles.
  4. Form each semicircle into a cone, sealing the straight edge with a little water. Fill with 2 tbsp filling and press the open edge to seal.
  5. Heat oil for deep frying on medium-low heat. Fry the samosas in batches for 8 to 10 minutes, turning, until golden and crisp. Drain on paper and serve hot.

Notes

Total time includes 30 minutes resting the dough. Serve with chutney or ketchup.

Frequently asked questions

Why are my samosas soft?

The oil was too hot or the dough was too soft. Fry on medium-low heat and keep the dough stiff.

Can I bake them?

Yes. Brush with oil and bake at 200 C for 25 minutes, turning once.

Can I freeze them?

Yes. Freeze uncooked and fry from frozen on low heat.

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