Aloo Samosa holds a special place in my heart as my favorite snack. During my college days, I have fond memories of eagerly standing in line, despite the delay and rush, to get freshly made samosas. Pairing samosas with naan creates a truly irresistible combination. The crispy, freshly fried samosas alongside warm, soft naan or a flavorful plate of chaat never fails to evoke cherished childhood memories. Our group of friends would often visit the college canteen next door to savor that special plate of samosa chaat. Whether it was a birthday celebration or any other occasion, samosas were always the number one appetizer on everyone’s list.
What is samosa?
A samosa is a popular triangular-shaped snack from the Indian subcontinent, typically filled with spiced potatoes, peas, and sometimes meat. Encased in a crispy pastry shell, samosas are enjoyed for their savory flavor and are often served as appetizers or snacks.
Ingredients for Dough
Dough for aloo samosa is straightforward. It only requires 4 ingredients: all-purpose flour, salt, carom seeds (ajwain), and ghee or oil. Use lukewarm water to knead the dough until it is slightly harder than the regular dough we make for roti. It’s important to make the right dough or else it will not be crispy and absorb all the oil while frying. I also have an instant method for samosa wraps if you don’t feel like making dough from scratch.
Ingredients for samosa filling
Potatoes are a versatile ingredient in the culinary world. They can be found in a wide range of dishes, but perhaps none are as iconic as the classic, potatoes-filled samosas. While other fillings certainly have their appeal, the timeless combination of flavorful potatoes encased in a crispy shell is unbeatable. For many, including myself, the indulgence in samosas filled with minced meat and chicken is enjoyable, but the comfort and satisfaction derived from the potato filling remains unparalleled.
Peas
Adding peas to your samosa is optional, if you decide to omit this then add more potatoes. I used 1 cup of frozen peas, you can also use fresh. If peas in your country are not soft make sure to boil them before adding to the potatoes.
Spices
Potato filling has simple spices that include salt, red chili or cayenne powder, chat masala, and dry roasted cumin-coriander powder. These are the basic spices we usually have in our pantry.
Green chilies and cilantro
Add finely chopped green chilies and cilantro towards the end of the cooking process. Mix well and remove from the heat. Adjust the amount of green chilies to suit your taste preferences.
Can I air fry or bake samosa?
For authentic flavor and crispiness, I prefer deep frying in canola oil but if you prefer to bake then spray samosas with nonstick spray or apply oil with the help of the brush and bake or air fry until nice and crispy. If you choose to fry make sure to fry on medium-low heat so dough can cook properly and get the crunch.
How to store aloo samosa?
Samosas are a perfect make-ahead appetizer for Ramadan or any other party. To freeze the samosas lay them in a plastic or baking paper lined dish and then freeze for 8 hours. Once frozen transfer in a plastic bag. You can keep them in the freezer for up to 3 months. When ready to deep fry add in the oil while it is still warm so they get time to thaw as oil is heating up. You can also keep them in the refrigerator for one week.
How to serve aloo samosas?
My favorite way to serve samosa is with green chutney. I also like to make samosa chat sometimes with simple toppings such as chopped tomatoes, onions, cabbage, and imli ki chutney. The day I’m making samosa this is the only thing I serve for dinner because when samosas are in the house no need to make anything else.
Aloo Samosa with Homemade Dough
Ingredients
Ingredients for Dough
- 2 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp carom seeds or ajwaian
- 3 tbsp ghee
- 1/2 cup water or as needed
Ingredients for Filling
- 1 lb potatoes Boiled
- 1 cup peas
- 1 tbsp oil canola or vegetable oil
- 1 tsp cumin seeds
- 1/4 cup cilantro
- 1 green chili
Spices
- 1 tsp salt
- 1/2 tsp red chili
- 1/2 tsp crushed red chili or chili flakes
- 1 tsp dry roasted cumin coriander powder
- 1 tsp coriander seeds crushed
- 1 tbsp chat masala
For Frying
- 3 cups Oil for deep frying
Instructions
- Add enough water to cover the potatoes in a big pot. Put the pot on the stove over medium-high heat and boil until the potatoes are soft let the potatoes cool down.
Make Dough
- In a bowl, add flour, salt, carom seeds, and ghee or oil. Mix it with your hands and then slowly add water while kneading until a hard dough forms. It's slightly harder than the regular dough for rotis. Cover with a kitchen towel and let it rest.
Prepare Filling
- In a pan, over medium heat add 1 tbsp of oil, then add cumin seeds, give it a minute then add all of your spices. Cook spices for 1-2 minutes.
- Lower the heat and now add boiled potatoes and roughly break them with your hands. Mix everything.
- Now add 1 cup of peas and mix.
- Add green chilies and cilantro. Take it off the heat to cool down.
Shape Samosas
- Divide the dough into 8 pieces and roll to make dough balls.
- Dip the dough ball in a little bit of oil and roll it into an oval-shaped roti. They don't have to be perfect. Now with the help of a knife or a pizza cutter, cut the roti into two.
- Apply water on the flat side of the rolled dough and bring the other end to make a cone shape. Check the video for details.
- Add a tablespoon of potato filling, and apply a little bit of water to close the edges of the samosa.
- Keep repeating until all of the dough is used.
- You can freeze the samosas at this point or fry them on medium-low heat until golden and crispy.
Fry Samosa
- Heat oil in a deep pan. To check if the oil is ready, drop a small piece of dough in it. It floats slowly to the surface, which means the oil is ready to fry samosa.
- Fry over medium-low heat for 4-5 minutes per side and enjoy with green chutney.