Aloo Samosa

Classic Indian samosas with vibrant pudina freshness

Prep Time 40 min
Cook Time 45 min
Serving Size 4
Recipe Type Hob

This Aloo Samosa recipe captures the essence of Indian snacking: a fragrant potato-pea filling wrapped in a delicately crisp, golden crust. The masalas—cumin, fennel, turmeric, and chili—infuse the potatoes with warmth and depth, while ginger and green chili add lively brightness. The dough, enriched with ghee and ajwain, is shaped into traditional cones and fried gently for the perfect crunch. Paired with lively mint chutney—pudina that has traveled through Ayurveda, Mughal kitchens, and regional Indian traditions—each bite is a harmony of spice, freshness, and nostalgia. Ideal with hot chai or festive gatherings.

Ingredients

For the Samosa Dough (Outer Crust):

All-purpose flour (maida) – 2 cups
Ajwain (carom seeds) – ½ tsp
Salt – ½ tsp
Ghee or oil – 4 tbsp Water – as needed (approx. ½ cup)

For the Spicy Potato Filling:

Potatoes – 4 medium, boiled and crumbled
Green peas – ¼ cup (optional, boiled)
Fresh coriander leaves – 1 tbsp, chopped
Green chilli – 1, finely chopped
Ginger – 1 tsp, grated
Cumin seeds – ½ tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Amchur (dry mango powder) – ½ tsp
Red chilli powder – ¼ tsp
Fennel seeds – ½ tsp, lightly crushed
Salt – to taste
Oil – 1 tbsp

Method

Heat oil in a pan. Add cumin and fennel seeds; let them crackle.
Add ginger and green chili; sauté briefly.
Add boiled potatoes and peas. Mix well.
Add all the masalas and salt. Toss till aromatic and slightly dry.
Finish with chopped coriander. Cool the mixture completely before filling.

For outer covering:

In a bowl, mix flour, salt, and ajwain.
Add ghee and rub with fingers until the mixture resembles coarse breadcrumbs.
This step is crucial for that signature flaky, crisp texture.
Gradually add water and knead into a firm, smooth dough.
Cover with a damp cloth and rest for 30 minutes.

To Shape the Samosas:

Divide dough into small balls (golf ball size).
Roll into ovals (about 6 inches long).
Cut each oval in half to form two semi-circles.
Fold one semi-circle into a cone shape, sealing the edge with a touch of water.
Fill the cone with the potato mixture, press lightly, and seal the top tightly.
Ensure no air pockets — this keeps them crisp and prevents bursting.

To Fry:

Heat oil in a kadhai on low-medium heat (around 160–170°C).
Fry 3–4 samosas at a time slowly until golden brown (8–10 minutes).
Drain on paper towels — the crust will be crisp, layered, and flaky.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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