Aloo Ka Samosa Recipe | How To Make Easy Samosa Recipe?
A crunchy aloo ka samosa recipe is made of spicy potato filling and all-purpose flour. It is a famous snack in Mumbai. You will find a stall or shop selling these crunchy samosas in almost every corner of the streets. This has become a favorite snack for all in India. A samosa costs just Rs. 10 which is 0.10 GBP or 0.13 USD. This simple yet delicious recipe is consumed by everyone be it rich or poor, young or old. Everyone loves this Indian samosa recipe.
You can add tons of variations in this Indian samosa recipe. All these variations mainly depend on the filling used, shape, and the method used to cook them. Instead of potatoes, you can use different vegetables or meat or shredded chicken as well. Samosa is a very common street food and is available on most street stalls, shops, cafes, and restaurants. It can be consumed with sweet and spicy chutney or with pao. You can also try this with sandwich recipes.
You can either deep fry the samosa or air fry. It will taste better when deep-fried, But, if you are health conscious, then you can go for baked or air fried. It is a very easy samosa recipe and can be prepared in minutes. The traditional method of making these samosas is smashing the boiled potato with some Indian herbs and spices and then used as a filling inside an all-purpose flour cone-shaped pouch.
Making the samosa filling is very simple, but shaping the samosa is a bit tricky part. In the beginning, you will find it time-consuming to give a perfect shape to your samosa. But, as you try this Indian samosa for the second or third time, you can easily make the perfect shape to your samosa in less time.
To make the samosa crispy, oil is added to the dough while kneading. The oil makes your easy samosa recipe more crunchy and gives a unique taste after frying. Please note that, while filling the samosa with the potato filling, the potato masala filling should be at room temperature. It will make it easy while giving the shape to your samosa ki recipe.
Recipe with detailed ingredients and steps are provided in the recipe card below. You can also print this recipe from the button provided in the recipe card.
You can also try our other delicious snack recipes like
Homemade Samosa Recipe | Aloo Ka Samosa Recipe
To make this aloo ka samosa recipe, you need,
- All-purpose Flour
- Large Potatoes
- Ajwain (Carom Seeds)
- Ginger Paste
- Garam Masala
- Coriander Leaves
- Cumin Powder
- Red Chili Powder
- Curry Leaves
- Green Chilies
- Cumin Seeds
– Crumble the boiled potatoes. In a separate bowl, add ajwain, all-purpose flour, oil, and salt as per taste.
– Add water parts by parts and mix the flour to form a dough.
– Cover the dough with a cloth and keep aside for at least 30 minutes. Take a Kadhai, heat oil in it and add cumin seeds, ginger paste and saute it for a minute.
– Now add all the remaining dry ingredients like garam masala, red chili powder, cumin powder, and saute it well.
– Add the crumbled potatoes, some salt, some chopped coriander leaves, mix well and keep it aside.
– Knead the dough, take small golf-ball-sized portions from the dough. Using a rolling pin, flatten the dough ball in a perfect oval shape. Apply some oil before flattening it.
– Using a knife, cut it from the center and divide it into 2 equal parts. Apply water on the straight side and join them to make the shape of a cone.
– Take a small spoon, fill the cone with the potato filling. Now, apply some water on the opposite edges which are open and seal this edge as well. Make all the samosa in this similar way. Now, add oil in a kadhai for deep fry.
– Fry the samosa in low flame until crispy. Your aloo ka samosa recipe is ready.
Aloo Ka Samosa Recipe
Samosa Ki Recipe | Samosa Banane Ki Recipe | Aloo Ka Samosa Recipe
- ¼ cup Oil or as per need
- 250 grams All-purpose Flour
- ¼ cup Water
- 4 large Boiled Potatoes
- ½ tsp Ajwain (Carom Seeds)
- 1 tbsp Ginger Paste
- 1 tsp Garam Masala
- 4 tbsp Coriander Leaves
- ½ tsp Cumin Powder
- ¾ tsp Red Chili Powder
- 4 Curry Leaves
- 1 Green Chilies (Chopped)
- ¾ tsp Cumin Seeds
- Salt as per need
Steps to Make the filling for aloo samosa
- Crumble the boiled potatoes and keep it aside.
- In a large bowl, take ½ tsp ajwain, 250 grams all-purpose flour and ¼ cup oil, salt as per taste and mix well till the flour forms breadcrumbs like texture.
- Add water parts by parts and mix the flour to form a dough. The dough should be hard and not soft.
- Cover the dough with a cloth and keep aside for at least 30 minutes.
- Take a Kadhai, heat oil in it and add ½ tsp cumin seeds.
- As soon as the cumin seeds start to crackle, add the 1 tbsp ginger paste and saute it for a minute.
- Now add the remaining dry ingredients, 1 tsp garam masala, ¾ tsp red chili powder, ½ tsp cumin powder and saute it well.
- Add the crumbled potatoes, some salt, and mix them well again.
- Taste the potato filling and add some salt if required, sprinkle some chopped coriander leaves and keep it aside.
Steps to Make the Potato Samosa
- Knead the dough that was kept aside for a minute or two.
- Take small gold ball sized portions from the dough.
- Using a rolling pin, flatten a dough ball in perfect oval shape. Apply some oil before flattening it.
- Using a knife, cut the flatten dough from the center and divide it into 2 equal parts.
- Apply water on the straight side.
- Now, lift the straight side and join them to make the shape of a cone. Seal the cone by pressing this straight side so that while frying, the filling doesn't come out.
- Fill the cone with one or 1½ spoon full of potato filling. You can add filling according to the size of the cone. I made them small, so only used 1 teaspoon to fill.
- Now, apply some water on the opposite edges which are open. Seal this edge with 1 pleat.
- Similarly, make all the samosa before deep frying. In a Kadhai, heat oil for deep frying.
- Keeping the flame on low, as soon as the oil is hot, slip as many samosas as you can.
- Let it fry undisturbed for a minute, then flip them and fry this side as well for a minute.
- Keep repeating this 1-minute process till your samosas turn golden in color.
- Your samosa is ready to be served. Serve it hot with pudina chutney or ketchup.
- Don’t use less oil while kneading the dough. Otherwise, your samosa won’t be crunchy after frying.
- You can add some crumbled paneer with the potato or any other veggies you want.
- Don’t keep the flame on medium or high while deep frying the samosa. It will not cook the samosa from inside and in turn, your samosa will not turn crispy.
- Keep the dough hard and stiff. But don’t knead it too soft or too hard.