Samosa Recipe - Aloo Samosa Recipe samosa recipe
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Refined flour - 2 cup (250 grams)
  • Ghee - ¼ cup (60 grams)
  • Salt - ½ tsp (as per taste)
  • Potatoes - 400 grams (4 medium size)
  • Green peas - ½ cup (optional)
  • Cashews - 10-12 (optional)
  • Raisins - 25-30 (optional)
  • Green chilly - 2-3 (finely chopped)
  • Ginger - 1 inch long piece (grated)
  • Green coriander - 2 tbsp (finely chopped)
  • Coriander powder - 1 tsp
  • Garam masala - ¼ tsp
  • Mango powder - ½ tsp
  • Salt - ¾ tsp or as per taste
  • Oil - for frying
  1. Pressure cook the potatoes until one whistle or till they get soft.
  2. Peel the boiled potatoes and mash them finely.
  3. Now in a big mixing bowl, take refined flour and add some ghee, salt and mix well. Add lukewarm water in small portions and knead stiff and tight dough.
  4. Cover and keep the dough aside for about 15-20 minutes to rest. Meanwhile, prepare the stuffing.
  5. Heat 1 tsp oil in a pan and to it add ginger, green chilly and green peas. Cover the wok and let it cook for 2 minutes till the peas get soft.
  6. To it add finely mashed potatoes, salt, green chilly, green coriander, coriander powder, garam masala, mango powder, raisins and cashews. Stir and mix the ingredients well. Stuffing is ready.
  7. Now pinch 7-8 small to medium size balls from the dough and shape them round.
  8. Roll out the dough ball to about 8-10 inch diameter round, keeping it little thick.
  9. Then divide the poori into two equal halves and lift one part in your hands.
  10. Apply some water on the edges and fold giving it a cone shape.
  11. Stuff the cone with potato filling.
  12. Give a small fold at the back and apply some water on the edges. Bring both the ends together and stick well. Keep the shape correct and likewise prepare all the samosas.
  13. After this, heat enough oil in a wok or pan to deep fry the samosas. Slide 4 to 5 samosas in the pan and deep fry until they get brown and crispy from both sides on medium flame.
  14. Drain out the fried samosas on kitchen paper towel to remove excess oil and fry rest of the samosas, similarly.
  15. Serve piping hot samosas with any tangy and zingy Indian dip or chutney like coriander chutney, mint chutney or sweet chutney and relish eating.
Recipe by Indian Good Food at