Aloo Samosa
The Incredibly Flavorful, Mouth-Watering And Toothsome Aloo Samosa

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Aloo Samosa

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Adjust Servings:
For dough:
2 Cups All Purpose Flour
1 tbsp Cumin (Zeera)
4 tbsp Ghee\Oil
To Taste Salt
As Required Water
For filling:
1 lb Potatoes
3\4 tsp Turmeric Powder
1 & 1\4 tbsp Red Pepper Flakes
1 & 1\4 tbsp Coriander seeds (Sabut Dhaniya)
1 & 1\4 tbsp Cumin (Zeera)
2 tbsp Green Chilies
2 tbsp Fresh Coriander chopped
2 tbsp Oil
for deep frying Oil
  • 1 hr 30 min
  • Serves 5
  • Medium


  • For dough:

  • For filling:



These delicious spicy and savory Aloo Samosas are popular Pakistani street snacks. When it comes to breaking the fast, Aloo Samosas are a popular snack enjoyed by many during Ramadan. These delicious, crispy pastries filled with spiced potatoes are a staple at iftar tables around the world. These crispy and flaky Aloo Samosas make an ideal tea-time snack too.

Here’s the recipe for these delicious homemade Aloo Samosas;



  • In a mixing bowl, add flour, cumin seeds, salt, and ghee.
  • Add water and knead to a smooth dough.
  • Let rest for an hour.
  • Boil, peel, and mash potatoes.
  • In a pan, heat 2 tbsp oil.
  • Add red pepper flakes, coriander seeds, cumin and turmeric.
  • Saute for a couple of minutes.
  • Add mashed potatoes.
  • Saute for 4-5 mins.
  • Add chopped coriander and green chilies.
  • Let cool.
  • Make small dough balls.
  • Roll out each ball to an oval-shaped sheet.
  • Cut horizontally into 2 from the middle.
  • Place a tbsp. of potato filling in the middle.
  • Fold into a samosa shape and seal edges with water.
  • Repeat the process with the rest of the dough.
  • Heat oil in a deep frying pan over medium heat.
  • Once the oil is hot, carefully add the prepared samosas in batches.
  • Deep fry on medium-low flame until crisp and golden.
  • Serve hot with your favorite sauce, ketchup, or chutney.

Nutritional information

100-150 kcal
10-15 g
2-3 g
5-10 g
1-2 g


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