Aloo Samosa | potato samosa | urulaikizhangu samosa recipe is the potato masala stuffing in the home made wrapping sheets.
Aloo samosa | potato samosa | urulaikizhangu samosa recipe with easy step by step instructions and a video for your easy understanding and learning.
How to make Aloo Samosa | potato samosa | Urulaikizhangu samosa recipe
Who can’t resist tasting this hot hot spicy potato masala stuffed samosas??.. i am a samosa lover and love to have it with any kind of chutneys. Normally samosa are served with dates chutney or the green chutney ( mint chutney ) or even with chilli sauce.
These home made samosa are always best and i feel they taste better than the store bought ones and it also saves our money.
If you have not tried making samosa at home, then I must tell you, its time for you to try it at home, as it is very simple and easy. Also it gives a full satisfaction to you as you prepare them as a healthier version.
These samosas are the best tea time snack or the evening snack or great for any kind of party too. Also if you are a snack love, then do check the below snack recipes from my website.
You can check my full collection of evening snacks recipes
If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes)and for recipes in Tamil – Just Samayal (detailed vieos).
Some frequently asked questions before preparing the samosas
Here I have given some frequently asked questions regarding the aloo samosa | potato samosa | urulaikizhangu samosa. If you have any other questions, then do ask in comment section.
Which flour is best for making Samosa?
This aloo samosa | potato samosa | urulaikizhangu samosa is actually made with all purpose flour ( maida flour ), but you can also make the dough with wheat flour, the difference being the wheat flour dough makes a denser pastry sheets compared to the maida flour. But both gives a great taste to the samosas.
Can the samosa be made in advance?
Yes definitely you can make them well in advance. Prepare the dough, make the pastry sheets and prepare the filling. Stuff the filling and keep them in a zip lock back or a freezer safe container. Whenever you need them, thaw for about 15 min and fry them. Like this, you can keep them refrigerated for about 15 to 20 days.
How long can i keep the cooked samosa?
I personally prefer not to keep the cooked samosa for more than two days. Actually we finish them when as and when we prepare it.
Can the samosa be baked?
Yes, samosa can be baked. But you need to increase the oil in the dough if you need to get the best result as that of the fried ones. I personally prefer that frying the samosa in oil gives a best result.
Recipe to make Aloo Samosa | Potato Samosa
- To prepare dough
- All purpose flour/maida – 2 cups
- Carom or cumin seeds – 1/4 tsp
- Salt as per taste
- Ghee or oil – 2 tbsp + 1/ 2 tsp
- Water – 1/2 cup
- To prepare filling
- Oil – 2 tbsp
- Cumin seeds – 1 tsp
- Fennel seeds- 1 tsp
- Ginger paste- 1 tsp
- Garlic paste- 1 tsp
- Green chilli- 1 or 2 finely chopped
- Frozen green peas- 1 cup
- Boiled potato- 3 med size
- Salt – as per taste
- Chilli powder- 1 tsp
- Coriander powder- 1/2 tsp
- Garam masala- 1 tsp
- Dry mango powder- 1 tsp
- Turmeric powder- 1/4 tsp
- Coriander leaves- for garnishing
- To fry
- Oil – enough to fry the samosas
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In a bowl add 2 cups of maida ( all purpose flour).
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To this add the carom seeds or the ajwain (omam in tamiand if you don’t have ajwain seeds, then replace them with the cumin seeds and a pinch of asafoetida. Here I have added cumin seeds only. Also include the required amount of salt.
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Now add 2 tbsp of ghee. The ghee or clarified butter gives a very nice flavor to the dough. if you don’t like the clarified butter or the ghee then you can replace the ghee with the oil.
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Mix the dough with the oil or the ghee adding half a cup of water little by little.
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Prepare a smooth and thick dough.
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Thick and firm dough is formed.
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Slightly rub the dough with half a teaspoon of oil in order to avoid drying. Allow to rest for about 20 minutes.
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While the dough is resting, you can start preparing the masala.
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Now let’s prepare the stuffing for the samosa. In order to prepare the stuffing for the samosa, in a pan add 2 tbsp of oil and once the oil is hot, add the cumin seeds and the fennel seeds.
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Also add the finely chopped green chilies and ginger garlic paste.
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Sun Temple under the rock smell of the ginger garlic paste goes off.
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Now add the frozen green peas and the boiled and smashed potatoes.
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After adding the potatoes, fry for about a minute, add the Masala powders like chili powder, coriander powder and the required amount of salt.
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Also add the little bit of turmeric, dry mango powder and the Garam masala.
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Combine the Masala Well and cook the frozen peas and the potatoes well with the masala.
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Once all the Masala are perfectly cooked, add some chopped coriander leaves and allow the Masala to cool down completely.
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Now let’s start preparing the cone for the samosa. Pick a lemon sized ball from the resting dough.
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Place the lemon sized ball in a clean surface or on a chapati maker plate and flatten them like a chapati.
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The pastry sheet should neither be too thick nor too thin.
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Now cut the pastry sheet into half and fold the upper half to the middle corner as shown.
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Fold.the lower corner of the pastry sheet so that it forms a cone shape.
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Fill in the masala or the prepared stuffing inside the cone.
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Close the edges firmly with little water so that no stuffings comes outside.
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Add enough oil to fry the samosas. Add the samosa in batches like 2 to 3 at a time and fry them for about 12 to 15 min in low to medium flame.
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Somasa crust becomes light brown and crispy. Now you can remove the samosa from oil.
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Filter oil and remove them.
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Tasty Aloo samosa or the potato samosa is ready to be served.
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Serve it with tomato sauce or the green chutney.
Recipe Video
Check the below notes
Ingredients to make the samosa
Lets see the list of ingredients for the aloo samosa or the potato samosa.
To prepare dough
- All purpose flour/maida – 2 cups
- Carom or cumin seeds – 1/4 tsp
- Salt as per taste
- Ghee or oil – 2 tbsp + 1/ 2 tsp
- Water – 1/2 cup
To prepare filling
- Oil – 2 tbsp
- Cumin seeds – 1 tsp
- Fennel seeds- 1 tsp
- Ginger paste- 1 tsp
- Garlic paste- 1 tsp
- Green chilli- 1 or 2 finely chopped
- Frozen green peas- 1 cup
- Boiled potato- 3 med size
- Salt – as per taste
- Chilli powder- 1 tsp
- Coriander powder- 1/2 tsp
- Garam masala- 1 tsp
- Dry mango powder- 1 tsp
- Turmeric powder- 1/4 tsp
- Coriander leaves- for garnishing
To fry
- Oil – enough to fry the samosas
Step by step instructions to make the Samosa
Lets see the step by step instructions
Prepare the dough
In a bowl add 2 cups of maida ( all purpose flour).
To this add the carom seeds or the ajwain (omam in tamil) and if you don’t have ajwain seeds, then replace them with the cumin seeds and a pinch of asafoetida. Here I have added cumin seeds only. Also include the required amount of salt.
Now add 2 tbsp of ghee. The ghee or clarified butter gives a very nice flavor to the dough. if you don’t like the clarified butter or the ghee then you can replace the ghee with the oil.
Mix the dough with the oil or the ghee adding half a cup of water little by little.
Prepare a smooth and thick dough.
Thick and firm dough is formed.
Slightly rub the dough with half a teaspoon of oil in order to avoid drying. Allow to rest for about 20 minutes.
While the dough is resting, you can start preparing the masala.
Masala (Potato Stuffing) Preparation
Now let’s prepare the stuffing for the samosa. In order to prepare the stuffing for the samosa, in a pan add 2 tbsp of oil and once the oil is hot, add the cumin seeds and the fennel seeds.
Also add the finely chopped green chilies and ginger garlic paste.
Sun Temple under the rock smell of the ginger garlic paste goes off.
Now add the frozen green peas and the boiled and smashed potatoes.
After adding the potatoes, fry for about a minute, add the Masala powders like chili powder, coriander powder and the required amount of salt.
Also add the little bit of turmeric, dry mango powder and the Garam masala.
Combine the Masala Well and cook the frozen peas and the potatoes well with the masala.
Once all the Masala are perfectly cooked, add some chopped coriander leaves and allow the Masala to cool down completely.
Prepare the cone
Now let’s start preparing the cone for the samosa. Pick a lemon sized ball from the resting dough.
Place the lemon sized ball in a clean surface or on a chapati maker plate and flatten them like a chapati.
The pastry sheet should neither be too thick nor too thin.
Now cut the pastry sheet into half and fold the upper half to the middle corner as shown.
Fold.the lower corner of the pastry sheet so that it forms a cone shape.
Fill in the masala or the prepared stuffing inside the cone.
Close the edges firmly with little water so that no stuffings comes outside.
Frying the samosa
Add enough oil to fry the samosas. Add the samosa in batches like 2 to 3 at a time and fry them for about 12 to 15 min in low to medium flame.
Somasa crust becomes light brown and crispy. Now you can remove the samosa from oil.
Filter oil and remove them.
Tasty Aloo samosa or the potato samosa is ready to be served.
Serve it with tomato sauce or the green chutney.
Notes
- For a healthier version of samosa, you can use wheat flour instead of maida. But the crust would be little bit thicker than the maida one.
- You can use chicken or egg for a non Vegetarian stuffing along with the potatoes.
- Also you can bake the samosa, but i prefer frying for a crispier crust.
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