Aaloo (potato) Samosa

• Servings: 4
• Preparation time: 5 minutes.
• Boiling time: 10 minutes.
• Cooking stuffing time: 12 minutes.
• preparation dough and folding samosa time: 20 minutes
• Frying time: 10-15 minutes each batch.
• Total time: 62 minutes.

The samosa did not originate in India; its roots go back to the Middle East and Central Asia. It was a small, meat-filled pastry introduced to India by traders and travelers around the 13th–14th century during the Delhi Sultanate era. Indian cooks gave it a unique twist by replacing the meat filling with spiced potatoes, peas and sometimes peanuts; making it vegetarian-friendly and suitable for the Indian palate.

Over time, the potato-filled samosa (aloo samosa) became the most popular and iconic version in India. It spread to every corner of the country, with slight regional variations, and is now the part of Indian street food culture.

It is often served hot with tangy Tamarind Chutney, Green Chutney, Sliced onion or ketchup, and is a popular street food enjoyed with a steaming cup of tea. Aloo samosa is not just a snack; it is a comfort food and a symbol of togetherness, enjoyed during festivals, celebrations, and evening gatherings.

As a mother of two growing children, this samosa recipe didn’t only become popular among their friends but also popular among my friends and neighbours, all appreciates the taste of crispy and spicy samosa.

Ingredients:

For outer layer:

• Maida: 1 cup
• Salt: ½ teaspoon
• Ajwain: ¼ teaspoon
• Oil: for deep frying
• Ghee/oil: 2 tablespoon (for moin that is put it into dough itself).

For stuffing:

• Potato: 4-5 no. (Medium size)
• Green peas: 50 gram
• Peanuts: 1 tablespoon
• Poppy seeds: 1 tablespoon
• Kala namak/black salt: ½ teaspoon
• Onion: 1 (small size)
• Refined oil/cooking oil: for frying
• Ginger: 1”piece
• Green chilli: 2 no.
• Coriander leaves: 2 tablespoon (chopped)
• Salt: half teaspoon
• Red chilli powder: ½ teaspoon
• Garam masala powder: ¼ teaspoon
• Jal-jeera powder: ½ teaspoon

Preparation:

1. Boil, peel, chop and roughly mash potatoes. Keep aside.
2. Chop onion, green chilli and ginger into very small pieces. Keep aside.

Prepare stuffing:

1. Take fry pan, put oil and heat, when it smokes add cumin, mustard seed, peanuts and coriander seeds, wait till it sputters, add onion, green chilli and ginger in it. Stir it and fry till light brown (keep it stirring otherwise it may burn).
2. Add fresh peas and fry for couple of minutes then add mashed potato and fry. (About 2-3 minutes)
3. Add stuffing ingredients except poppy seeds and coriander leaves, Stir well, lower the flame, and fry for couple of minute. Put off the flame.
4. Add poppy seeds and coriander leaves into the prepared stuffing. Now stuffing is ready. Keep aside.

For making dough:

1. Take a wide vessel; pour Maida, ghee, Ajwain, and salt. Mix well by rubbing between palms.
2. Add hot water in small quantity and knead them, if required, put some more water till the dough remains little harder than paratha dough.
3.  (The dough can be made in food processor also)
4. Cover and Keep aside, to be used after half an hour

Method:

1. Divide the dough into 4-5 parts, make lemon size balls.
2. Roll the each ball in 6-8 inch diameter oval shape, cut into two pieces with knife into half, and keep aside.
3. Take one piece and make cone as shown in photo (here it is important to make the overlapping portion sticky by making it wet with wet finger), fill the stuffing in the cone and close the samosa (while closing shorten the longer periphery by plating it as shown in photo) again with wet finger.
4. Make all raw samosa like this, keep aside.
5. Take a deep fry pan, put oil and heat on medium flame, to check if oil is ready put a little piece of dough in the oil it should comes up slowly.
6. Deep fry the samosa on medium low heat fry till it becomes golden brown in colour.
7. Take it out on the paper napkin, to absorb Excess oil; it will become crispier after 4-5 minutes.
8. Note: if it is fried on high heat, it will be soft. It will not be crispy.
9. Samosa is ready to eat with Green Chutney, Tamarind Chutney and tomato ketchup with hot tea or coffee

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Aaloo (potato) Samosa by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.