Cooking Lucid
Aloo Samosa
Crispy golden pastry triangles stuffed with spiced potato and pea filling. India's most iconic snack — perfect with tamarind chutney and a cup of masala chai.
Prep 45 min
Cook 25 min
Total 1h 10m
Serves 12
Ingredients
Step 1 — Make the dough
- 2 cups all-purpose flour
- 4 tbsp oil
- ½ tsp ajwain (carom seeds)
- ½ tsp salt
- ½ cup water (approx.)
Step 2 — Potato filling
- 4 medium potatoes (boiled and mashed)
- 1 cup green peas (cooked)
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp ginger (grated)
- 2 green chilies (minced)
- 1 tsp garam masala
- 1 tsp amchur
- 1 tsp salt
- ¼ cup cilantro (chopped)
Step 3 — Fry and serve
- Vegetable oil (for deep frying)
- Tamarind chutney
- Mint-coriander chutney
Instructions
- 1
Make the dough
Rub flour with oil, ajwain, and salt until crumbly. Add water gradually and knead to a firm, smooth dough. Cover and rest 30 minutes.
- 2
Prepare the filling
Heat oil, add cumin seeds, then ginger and green chilies. Add mashed potatoes, peas, garam masala, amchur, and salt. Cook 3 minutes. Cool completely and stir in cilantro.
- 3
Shape and fry
Roll dough into thin ovals, cut in half, form cones, fill with potato mixture, and seal edges with water. Deep fry at 350°F until deep golden and crisp, about 5–6 minutes. Serve with chutneys.
Nutrition per serving: 180 cal · 4g protein · 24g carbs · 8g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
