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Aloo Samosa

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

Amit Roy
Samosa is commonly known as street food and is very much available on street stalls, shops, parties, cafes, and restaurants.
Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins
Course Snacks Recipe
Cuisine Indian
Servings 3 people


  • 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.
  • 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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