Aloo Samosa
Learn how to make this classic street food starter in the comfort of your own home. Crispy, flaky, and delicious pastry filled with a spiced potato and pea mixture. Perfect for Ramadan and iftar parties or even for a sneaky treat for yourself.
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Plain Flour
- 1 tbsp Oil
- 1 tsp Salt
- 1 tsp Carom Seeds (Ajwain)
- 70 ml Water
- 2 tbsp Oil
- 1 Onions
- 1 tsp Cumin Seeds (Jeera)
- 500 g Potatoes
- 50 g Peas
- 1 tsp Salt
- 1 tsp Turmeric Powder (Haldi)
- ½ tsp Crushed Chillies
- 1 Green Chillies
- ½ tsp Chilli Powder
- 1 tsp Garam Masala
- 1 handful Coriander
Instructions
- 1
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 with a tablecloth and setting aside – try to knead the dough for at least 15 minutes as the longer you mix the better it is
- 2
Peel and chop the potatoes into small bite-sized pieces
- 3
In a large saucepan add the potatoes and cover with cold water then bring to a boil and allow to simmer for 5-7 minutes until the potatoes are soft and tender
- 4
As the potatoes are boiling in a pan heat up the oil on medium heat until hot
- 5
Add the cumin seeds and sauté for 1 minute until fragrant
- 6
Add the finely diced onion and cook for a few minutes until it softens and becomes translucent
- 7
Add the peas and cook for a further few minutes
- 8
Add then salt, turmeric powder, crushed chilli flakes, chilli powder and garam masala and cook these spices for a few minutes – you may need to add a little water to help the spices release all their colours and prevent burning
- 9
Drain the cooked potatoes and add into the mixture then gently mix and break apart the potatoes
- 10
Add the finely chopped green chilli and coriander then stir before removing from heat and allowing the filling to cool down
- 11
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
- 12
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
- 13
Cut into half and take one half
- 14
Using water to seal the edge create a cone (as shown in the video)
- 15
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
- 16
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
- 17
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 to cook for another 3-4 minutes until golden brown on the other side
- 18
Serve alongside some hari green chutney and enjoy