Samosa recipe | How to make aloo samosa | simple but tasty

aloo samosa

Samosa is a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, cheese, beef, and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. The Indian style, often accompanied by a chutney, is probably the most widely known of a broad family of recipes from Africa to China, which have origins in medieval times or earlier. Samosas are a popular entree, appetizer, or snack in the local cuisines of the Indian subcontinent, Western Asia, Southeast Asia, the Mediterranean, and Africa. Due to emigration and culture diffusion from these areas, samosa today are often prepared in other regions.

tasty samosa

Samosa is basically a triangular shaped flaky pastry filed with spicy potato, chicken or lamb. It is popular snack not only in India but in several countries of the world.

It is so common in India , I always considered it to be a quintessential Indian delicacy. But only later I read that it has its origin in the Middle East and it was introduce to India during the Delhi Sultanate rule. It was later adapted as a vegetarian snack with spicy potato filling in India, which is most popular in North India.

Origin doesn’t matter because samosa, especially aloo samosa is the most popular snack back home. It is there in every party, office meeting, chai meet-ups.

delicious samosa

Preparation Time: 10 minutes

Cook Time: 1 hour

Rest Time: 20 minutes

Total Time: 1 hour 30 minutes

Serve: 10 servings


For dough-

  • Maida or plain flour – 2 cups
  • Carom seeds or Ajwain – 1/4 teaspoon
  • Salt – 1/2 teaspoon
  • Ghee – 1/2 cup
  • Water – 1/2 cup (or as required to knead the dough)

For stuffing-

  • Oil – 2 teaspoon’
  • Cumin seeds or jeera – 1 teaspoon
  • Coriander seeds (crushed) – 1/2 teaspoon
  • Asafoetida or hing – a pinch
  • Ginger (chopped) – 1 inch
  • Green chilli (finely chopped) – 1
  • Peas (boiled)- 1/2 cup
  • Red chilli powder – 1/2 teaspoon
  • Cumin powder – 1/4 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Dry mango powder or aamchur powder – 1/2 teaspoon
  • Garam masala – 1/2 teaspoon
  • Black pepper (crushed) – 1/4 teaspoon
  • Salt to taste
  • Potato (boiled and mashed) – 4 medium sized
  • Paneer (optional) – 1/2 cup
  • Coriander leaves(finely chopped) – 2 tablespoon

Other ingredients-

  • Water, for sealing
  • Oil, for deep frying


For making dough

1.Take a bowl, add all the dry ingredients – maida, carom seeds and salt. Mix and then add ghee and start kneading the dough by adding water gradually.

making dough

2.Make sure the dough turns out to be somewhat firm in its texture. Cover the dough with a muslin cloth and keep aside for about 20 minutes.

kneading the dough

For making stuffing

1.In kadai add 2 teaspoon oil and saute cumin, coriander seeds, and a pinch hing. Then add paneer and fry it. When paneer turns golden brown in colour take it out in a plate.

frying paneer

2.Add green chilies and boiled peas in the kadai and saute them.

addiing green chilies and peas in the oil

3.Take potatoes and mash them with the hand. Add mashed potatoes in the kadai and mix them.

adding mashed potato in the kadai

4.Now add red chilli powder, cumin powder, coriander powder, garam masala , dry mango powder and salt to taste.

adding red chilli, dry mango powder, cumin powder and coriander powder in the stuffing

5.Add black pepper powder, fried paneer and coriander leaves. give a nice mix. Cook then for 1-2 minutes and switch off the flame. Let the stuffing cool for sometime before making samosas.

adding ingredients in the stuffing

For making Samosa

1.Take the dough and knead it once more before rolling into sheets.

kneading dough once more

2.Roll the dough into a cylindrical shape and then cut equal round portions out of that. Take one ball and roll it into a a thin sheet. Then take knife and cut it into half. Do same with other balls.

rolling of samosa sheets

3.Take one half sheet, apply water on its corners and fold it into a cone shape. Then add stuffing in it and and close the open bottom of the cone by applying water.

making samosa

4.Similarly, make all the samosa. Heat oil in a kadai for deep frying. Drop samosas one by one into the oil. Fry them on low flame till they are cooked properly and then fry them on medium flame till golden brown.

frying of samosa

5.Serve Samosa with mint chutney, tomato ketchup or any other chutney you like.

served samosa
  • Mixing of ghee or oil with the dough is very important. Rub it for 3-4 minutes atleast, do so by rubbing between your hands until the ghee is well incorporated with the flour.
  • While kneading the dough, don’t over work with it. You only need to bring the dough together. If you over work it, the samosa will be hard.
  • Dough should be stiff because soft dough will not give crispy samosa.
  • Let the dough rest for at least 20 minutes or if possible you can rest it for 30-40 minutes as well.
  • Roll the dough evenly and thin. If the dough is rolled thick, it will take a long time for the dough to get cooked. But don’t roll it super thin too, else the dough will tear apart when you fill it.
  • While rolling the samosa don’t use flour instead use oil.
  • Always fry the samosa on low heat. Never cook it on medium flame or high flame. Once they become light brown in color then you can increase the heat and fry on medium flame.
aloo samosa


  • Sandeep Dhar 27 May 2020 at 9:03 pm Reply

    Best content

  • Kushal Pandita 27 July 2020 at 4:56 pm Reply


Leave a Comment