Aloo Samosa
Aloo Samosa (Potato Samosa)
5 from 1 vote
Prep: 30 minutes
Cook: 40 minutes
Total Time 1 hour 10 minutes
Servings: 20 samosas
These aloo samosas are crispy, flaky pastries with a lightly spiced potato and pea mixture. Make this delectable vegetarian starter in the comfort of your home.

Nutrition: per serving




  • 200 g Plain Flour
  • 1 tbsp Oil
  • 1 tsp Salt
  • 1 tsp Carom Seeds
  • 70 ml Water


  • 2 tbsp Oil
  • 1 Onions
  • 1 tsp Cumin Seeds
  • 500 g Potatoes
  • 50 g Peas
  • 1 tsp Salt
  • 1 tsp Turmeric Powder
  • ½ tsp Crushed Chillies
  • 1 Green Chillies
  • ½ tsp Chilli Powder
  • 1 tsp Garam Masala
  • 1 handful Coriander


  • In a bowl add the flour, oil, salt, carom seeds and water then mix and kneed the ingredients to form a smooth and firm dough before covering it with a tablecloth and setting it aside.
  • Peel and chop the potatoes into small bite-sized pieces.
  • In a large saucepan add the potatoes and cover with cold water then bring to a boil and allow to simmer for 8-10 minutes until the potatoes are soft and tender.
  • As the potatoes are boiling in a pan heat up the oil on medium heat until hot.
  • Add the cumin seeds and sauté for 1 minute until fragrant.
  • Add the finely diced onion and cook for 4-5 minutes until it softens and becomes translucent.
  • Add the peas and cook for a further few minutes.
  • Add the salt, turmeric powder, crushed chilli flakes, chilli powder, and garam masala, and cook these spices for 2-3 minutes.
  • Add a tbsp of water to help the spices release all their colours and prevent burning.
  • Drain the boiled potatoes and add to the mixture then gently mix and break apart the potatoes.
  • Add the finely chopped green chilli and coriander then stir before removing from heat and allowing the filling to cool down.
  • Take the dough and make small smooth balls with it – you should be able to make 8-10 balls depending on your personal preference on how big you want your samosas.
  • Roll out the dough balls into circles – ensure that you do not make them too thin or else they will tear when you add the filling.
  • Cut it into half and take one half.
  • Using water to seal the edge create a cone.
  • Add the cooled mixture into the cone ensuring that it is not overfilled then seal the top with water – at this point the samosas can be frozen.
  • Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot – to test this you can add a small ball of the dough into the pan, and it should rise with tiny bubbles surrounding it.
  • Gently add the samosas into the pan – there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing them to cook for another 3-4 minutes until golden brown on the other side.
  • Serve alongside some hari green chutney and enjoy1

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