Aloo Ka Samosa Recipe | Aloo Samosa | Samosa Banane Ki Recipe

Aloo Ka Samosa Recipe | Aloo Samosa | Samosa Banane Ki Recipe

This crunchy aloo ka samosa recipe is a famous snack in Mumbai. In every corner of the streets, you will find a stall or shop selling these crunchy samosas.

This has become a favorite snack for all not only in India but across all Asian countries as well.

Instead of potatoes, you can use different vegetables. You can also use meat or shredded chicken as well.

Samosa is commonly known as street food and is very much available on street stalls, shops, parties, cafes, and restaurants.

People have also done many experiments on this poor samosa, so now you can find not only samosa, but samosa chaat, Aloo samosa chaat, chole samosa, and many more samosa variations.

Read the notes first before starting the recipe.

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Aloo Ka Samosa Recipe

Samosa Ki Recipe | Samosa Banane Ki Recipe | Aloo Ka Samosa Recipe

Aloo Samosa

Samosa is commonly known as street food and is very much available on street stalls, shops, parties, cafes, and restaurants.

Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes


  • Oil - ¼ Cup - Or As Per Need
  • All-purpose Flour - 250 Grams
  • Water - ¼ Cup
  • Large Potatoes (Boiled) - 4
  • Ajwain (Carom Seeds) - ½ Tsp
  • Crushed Cashews (Optional) - 5 To 6
  • Green Peas (Optional)- ½ Cup
  • Ginger Paste - 1 Tbsp
  • Garam Masala - 1 Tsp
  • Coriander Leaves - 3 To 4 Tbsp
  • Cumin Powder - ½ Tsp
  • Red Chili Powder - ¾ Tsp
  • Curry Leaves - 4 To 5
  • Green Chilies (Chopped) - 1
  • Cumin Seeds - ¾ Tsp
  • Salt - As Per Your Need


Steps to Make the filling for aloo samosa

  1. Crumble the boiled potatoes and keep it aside.
  2. 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.
  3. Add water parts by parts and mix the flour to form a dough. The dough should be hard and not soft.
  4. Cover the dough with a cloth and keep aside for at least 30 minutes.
  5. Take a Kadhai, heat oil in it and add ½ tsp cumin seeds.
  6. As soon as the cumin seeds start to crackle, add the 1 tbsp ginger paste and saute it for a minute.
  7. Now, add 5 to 6 crushed cashews and mix well. Cashews will turn red immediately so you will have to be quick now.
  8. If you are using green peas, then add it now and saute it well.
  9. Now add the remaining dry ingredients, 1 tsp garam masala, ¾ tsp red chili powder, ½ tsp cumin powder and saute it well.
  10. Now, add the crumbled potatoes, some salt and mix them well.
  11. 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

  1. Knead the dough that was kept aside for a minute or two.
  2. Take small portions from the dough. You can take portions wrt the size of the samosa you want.
  3. Using a rolling pin, flatten a dough ball. Apply some oil before flattening the dough ball. Flatten the dough in a perfect oval shape. Also, make sure that the flatten dough shouldn't be too thin or too thick.
  4. Using a knife, divide it into 2 equal parts.
  5. Apply water on the straight side. 
  6. Now, lift the straight side and join them to make the shape of a cone. Seal the cone by pressing this straight side.
  7. Take a small spoon, fill the cone with one or 1½  spoon potato filling. You can add filling according to your need. I made them small, so only used 1 spoon to fill.
  8. Now, apply some water on the opposite edges which are open. Seal this edge now with 1 pleat.
  9. In a Kadhai, heat oil for deep frying.
  10. Keeping the flame on low, as soon as the oil is hot, slip as many samosas as you can.
  11. Let it fry undisturbed for a minute, then flip them and fry this side as well for a minute.
  12. Keep repeating this 1-minute process till your samosas turn golden in color. By this time, your samosas will become crunchy.

Your samosa is ready to be served. Serve it hot with pudina chutney or ketchup.

You can also make samosa sandwiches or aloo toast using the potato filling.


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.

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