Aloo Samosas
There’s nothing quite like biting into a hot, crispy aloo samosa fresh out of the fryer.
The flaky golden shell gives way to a spicy, tangy potato filling that’s packed with flavor. This aloo samosa recipe is one of those snacks that never goes out of style. Perfect with a steaming cup of chai, it’s the kind of comfort food that instantly makes any gathering better.
Made with mashed potatoes, peas, onions, and a mix of aromatic spices, these potato samosas are crunchy on the outside and soft on the inside. They’re a favorite at tea parties, family get-togethers, and festive celebrations.
You can make a big batch, freeze them, and fry whenever cravings strike.
Serve them with mint chutney or tamarind dip, and you’ll have the ultimate snack that everyone loves.
In Hindi and Urdu, aloo simply means potato, and that’s the star of this famous filling.
Aloo samosas are one of the most popular street foods in India and Pakistan; you’ll find them at chai stalls, bakeries, and roadside vendors, always served piping hot.
They’re the perfect grab-and-go snack: crispy, spicy, and incredibly satisfying. Whether you enjoy them right away or keep a stash in the freezer to fry later, aloo samosas never disappoint.
How to Prepare Perfect Aloo Samosa
Prep time: 20 minutes
Cook time: 15 minutes
Total Time: 35 minutes
Ingredients:
- 2 cups boiled potatoes, diced (about 4 medium-sized potatoes)
- 1 tsp vegetable oil
- 1 large onion, chopped
- 1 cup frozen peas
- 1 carrot, chopped
- 3 green chilies, chopped
- 1 tsp salt
- 1 tsp black pepper
- Juice of 1 lemon
- 2 tsp chopped cilantro
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp whole spices (such as cumin seeds or mustard seeds)
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp red pepper (adjust to taste)
- 1/4 tsp turmeric
Instructions
Step 1: Heat 1 tsp of vegetable oil in a pan over medium heat.
Step 2: Cook the chopped onions until they become translucent.
Step 3: Add the chopped vegetables of your choice (peas and carrots), green chilies, 1 tsp salt, and 1 tsp black pepper to the pan.
Step 4: Cook for about 2 minutes until the vegetables start to soften.
Step 5: In a separate bowl, mash the boiled potatoes.
Step 6: To the mashed potatoes, add the spice mixture: 1 tsp salt, 1 tsp black pepper, whole spices, garlic powder, ginger powder, red pepper, and turmeric.
Step 7: Mix well to combine.
Step 8: Add the cooked vegetable mixture, lemon juice, and chopped cilantro to the potato and spice mixture.
Step 9: Mix until all the ingredients are well combined.
Step 10: Take samosa wrappers (samosa Patti), fold them, and fill with the prepared filling.
Step 12: Seal the edges using a paste made from flour and water.
Step 13: Heat vegetable oil in a wok or deep-frying pan over medium-high heat.
Step 14: Fry the samosas until they turn golden brown, turning occasionally to ensure even cooking. This should take about 3-4 minutes per side.
Step 15: Remove the fried samosas and drain them on paper towels to remove excess oil.
Step 16: Serve your delicious samosas with pudina chutney
Important Notes
Don’t over-fry: Samosas should be fried until they turn light golden brown. If you fry them too long or on very high heat, the crust may burn while the inside stays undercooked.
Control the oil temperature: Keep the heat on medium to medium-low. If the oil is too hot, the samosas will brown quickly but stay raw inside. If it’s too low, they’ll soak up excess oil.
Seal properly: Always use a flour-and-water paste to seal the edges tightly. Otherwise, the filling can spill out during frying.
Avoid watery fillings: Make sure the potato and veggie mixture is not too wet, as moisture can make the samosa wrapper soggy and cause it to break while frying.
Cool the filling first: Always let the potato mixture cool before filling. Hot filling can make the pastry tear.
Don’t overfill: Add just enough mixture to keep the shape neat. Overstuffing makes sealing difficult and can cause breakage.
Work in small batches: Don’t overcrowd the pan. Fry a few samosas at a time to maintain the right oil temperature and get an even crisp.
Freezing tip: If you plan to freeze them, place uncooked samosas in a single layer on a tray first, then transfer to a freezer bag once solid. This keeps them from sticking together.
FAQs
1. Can I bake samosas instead of frying them?
Yes! Brush the samosas lightly with oil and bake at 375°F (190°C) for about 20–25 minutes until golden and crispy. They won’t be as flaky as fried ones, but are a healthier option.
2. Can I air-fry samosas?
Absolutely. Spray or brush with oil and air-fry at 350°F (175°C) for 12–15 minutes, flipping halfway through.
3. Can I freeze samosas?
Yes, uncooked samosas freeze really well. Place them in a single layer on a tray until firm, then transfer to a freezer bag. Fry directly from frozen — no need to thaw.
4. Why are my samosas turning soggy?
This usually happens if the oil temperature is too low or the filling is too wet. Always fry on medium heat and keep the filling dry.
5. What’s the best way to reheat leftover samosas?
Reheat in an oven or air fryer for 5–7 minutes at 350°F (175°C). Avoid microwaving as it makes them soft and chewy.
6. What can I serve with aloo samosas?
They taste amazing with green chutney, tamarind chutney, or simple ketchup. A hot cup of masala chai is the perfect pairing.
Print
Aloo Samosas
- Total Time: 35 minutes
Ingredients
2 cups boiled potatoes, diced (about 4 medium-sized potatoes)
1 tsp vegetable oil
1 large onion, chopped
1 cup frozen peas
1 carrot, chopped
3 green chilies, chopped
1 tsp salt
1 tsp black pepper
Juice of 1 lemon
2 tsp chopped cilantro
1 tsp salt
1 tsp black pepper
1 tsp whole spices (such as cumin seeds or mustard seeds)
1 tsp garlic powder
1 tsp ginger powder
1 tsp red pepper (adjust to taste)
1/4 tsp turmeric
Instructions
Step 1: Heat 1 tsp of vegetable oil in a pan over medium heat.
Step 2: Cook the chopped onions until they become translucent.
Step 3: Add the chopped vegetables of your choice (peas and carrots), green chilies, 1 tsp salt, and 1 tsp black pepper to the pan.
Step 4: Cook for about 2 minutes until the vegetables start to soften.
Step 5: In a separate bowl, mash the boiled potatoes.
Step 6: To the mashed potatoes, add the spice mixture: 1 tsp salt, 1 tsp black pepper, whole spices, garlic powder, ginger powder, red pepper, and turmeric.
Step 7: Mix well to combine.
Step 8: Add the cooked vegetable mixture, lemon juice, and chopped cilantro to the potato and spice mixture.
Step 9: Mix until all the ingredients are well combined.
Step 10: Take samosa wrappers (samosa Patti), fold them, and fill with the prepared filling.
Step 12: Seal the edges using a paste made from flour and water.
Step 13: Heat vegetable oil in a wok or deep-frying pan over medium-high heat.
Step 14: Fry the samosas until they turn golden brown, turning occasionally to ensure even cooking. This should take about 3-4 minutes per side.
Step 15: Remove the fried samosas and drain them on paper towels to remove excess oil.
Step 16: Serve your delicious samosas with pudina chutney
Notes
Don’t over-fry: Samosas should be fried until they turn light golden brown. If you fry them too long or on very high heat, the crust may burn while the inside stays undercooked.
Control the oil temperature: Keep the heat on medium to medium-low. If the oil is too hot, the samosas will brown quickly but stay raw inside. If it’s too low, they’ll soak up excess oil.
Seal properly: Always use a flour-and-water paste to seal the edges tightly. Otherwise, the filling can spill out during frying.
Avoid watery fillings: Make sure the potato and veggie mixture is not too wet, as moisture can make the samosa wrapper soggy and cause it to break while frying.
Cool the filling first: Always let the potato mixture cool before filling. Hot filling can make the pastry tear.
Don’t overfill: Add just enough mixture to keep the shape neat. Overstuffing makes sealing difficult and can cause breakage.
Work in small batches: Don’t overcrowd the pan. Fry a few samosas at a time to maintain the right oil temperature and get an even crisp.
Freezing tip: If you plan to freeze them, place uncooked samosas in a single layer on a tray first, then transfer to a freezer bag once solid. This keeps them from sticking together
- Prep Time: 20 minutes
- Cook Time: 15 minutes
