Introduction
In Pakistan, Aloo Samosa Recipe is among the most common and favoured snacks. It has a crispy exterior and the stuffing consists of spicy mashed potatoes. Its presence is ubiquitous, ranging from roadside food stalls to large upscale dining at every street corner.
This easier than it appears to make Aloo Samosa at home. just a basic ingredients and a little bit of time are required. Once you master the technique, you will never again purchase it from outside. It is great for tea time, Ramadan iftar, or as a party snack.
This recipe will guide you step-by-step to make perfectly crispy and flavorful Aloo Samosas, just like you get from Pakistani shops.
Ingredients
| Ingredient | Quantity | Notes |
| Potatoes (boiled and mashed) | 4 medium | Use soft and fully boiled potatoes |
| Green chilies | 2 finely chopped | Adjust to taste |
| Fresh coriander leaves | 2 tbsp chopped | Adds fresh flavor |
| Cumin seeds | 1 tsp | Slightly roasted |
| Red chili powder | 1 tsp | Optional for spice lovers |
| Salt | 1 tsp | As per taste |
| Lemon juice | 1 tbsp | Adds tangy taste |
| Garam masala | 1/2 tsp | For aroma |
| All-purpose flour | 2 cups | For dough |
| Water | As needed | For kneading |
| Oil | 3 tbsp + for frying | For dough and deep frying |
| Ajwain (carom seeds) | 1/4 tsp | Optional but enhances flavor |
Instructions
Step 1 – Prepare the Dough
Big on bowl, put all purpose flour, salt, or oil. Combine until the mixture is crumbly. Gradually pour in water or work it into a hard dough. Make a cover of cloth and leave on resting for 20 minutes.
Step 2 – Prepare the Filling
Heat 1 tablespoon of oil in a pan. Add cumin seeds and let them crackle.
Add green chilies, mashed potatoes, red chili powder, garam masala, lemon juice, and salt.
Mix well and cook for 3–4 minutes. Add half 5 gm chopped coriander leaves and turn off the heat. Cool it processed.
Step 3 – Shape the Samosas
Separates the dough into balls of equal size. Each ball should be rolled into an oval. Divide the oval into two parts. One part should be taken, shaped like a cone, and its edge sealed with water. The cone is then filled with the potato mixture of two tablespoons, after which the top is sealed securely. Do this for all the samosas.
Step 4 – Fry the Samosas
medium heat, heat oil in a deep frying pan. Put samosas in small numbers. Fry until they turn crispy and a golden color like this brown. Take out and put on paper towels to soak up the excess oil.
Cooking Time & Serving
| Type | Time |
| Preparation Time | 25 minutes |
| Cooking Time | 20 minutes |
| Total Time | 45 minutes |
| Servings | 10 samosas |
Serve hot with mint chutney or tamarind sauce.
Tips & Tricks
• Dough for crispy texture should always be firm.
• Please do not fry at a high flame, on the samosas would get burnt outside and remain raw inside.
• For the extra tasty crunch, add a spoon of rice flour to the dough.
• Order the samosas for 5 minutes before frying to avoid bursting.
Common Mistakes to Avoid
- Too soft dough: Leads to oily samosas.
- Overstuffing: Causes leakage during frying.
- Hot oil: Cooks outer layer too fast and leaves inside raw.
- No resting time: Makes samosa less crispy.
Nutrition Facts (per samosa)
| Nutrient | Amount |
| Calories | 180 kcal |
| Carbohydrates | 22 g |
| Protein | 4 g |
| Fat | 9 g |
| Fiber | 2 g |
| Sodium | 120 mg |
Storage Method
Case you have leftover food, put it in an air-tight container only after it has cooled. Put it in the fridge and consume within 2 days. To warm it up, you can either use an oven or air fryer for about 5-7 mins to bring back its crispiness. Microwaving it is a big no-no as it will turn the food soft and wet.
History of the Dish
The samosa was first made in Central Asia and later brought to South Asia via trade routes. The samosa migrated to Pakistan where it got the local flavor by being filled with potatos, peas, and herbs. Today, it is a very popular food in the month of Ramadan and during the evening tea time.
Serving Suggestions
- Serve with mint chutney, tamarind chutney, or tomato ketchup.
- Enjoy with hot tea or lassi.
- Serve alongside pakoras for a complete iftar platter.
- You can also bake or air-fry for a healthier option.
FAQs
Q1: Can I bake samosas instead of frying?
Yes, brush them with oil and bake at 180°C for 20–25 minutes until golden.
Q2: Can I make samosas ahead of time?
Yes, you can prepare and freeze them. Fry directly from frozen when needed.
Q3: What flour is best for samosa dough?
All-purpose flour gives the best crispy texture.
Q4: Can I use chicken instead of potato?
Yes, replace the filling with cooked minced chicken for a different flavor.
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