When it comes to iconic Indian snacks, Aloo Samosa stands at the top. Crispy on the outside and stuffed with spicy potato filling inside, this classic samosa is loved by everyone—from kids to adults. Whether it’s a rainy day, an evening tea break, or a festive gathering, the taste of a well-made samosa never fails to impress.
Ingredients
For the Dough:
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2 cups all-purpose flour
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4 tbsp oil or ghee
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½ tsp carom seeds (ajwain)
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Salt to taste
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Water as needed
For the Potato Filling:
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3–4 boiled potatoes
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1 tsp cumin seeds
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1 tsp coriander powder
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½ tsp red chilli powder
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½ tsp dry mango powder (amchur)
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1 tsp garam masala
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1–2 green chillies, finely chopped
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Fresh coriander leaves
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Salt to taste
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1 tbsp oil
How to Make Classic Aloo Samosa
1. Prepare the Dough
Mix flour, salt, ajwain, and oil/ghee in a bowl.
Rub it well to combine until the flour feels crumbly.
Add water gradually and knead into a firm dough.
Cover and let it rest for 15–20 minutes.
2. Make the Potato Filling
Heat oil in a pan. Add cumin seeds and let them crackle.
Add green chillies, then add the mashed boiled potatoes.
Mix in coriander powder, chilli powder, amchur, garam masala, and salt.
Cook for 2–3 minutes. Turn off the heat and add fresh coriander.
3. Shape the Samosa
Divide the dough into equal portions. Roll each ball into an oval shape.
Cut it in half. Shape each half into a cone.
Fill the cone with the potato mixture.
Apply a little water on the edges and seal tightly.
4. Fry the Samosas
Heat oil on medium-low flame.
Fry the samosas slowly until they turn golden and crispy.
Frying on low heat ensures the perfect khasta (flaky) texture.
Serving Suggestions
Serve hot samosas with tamarind chutney, mint chutney, or a cup of hot tea.
This classic recipe brings authentic Indian flavors in every bite—crispy, spicy, and truly desi.
