Aloo Samosa / Stuffed Potato Snacks

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The traditional Pakistani snack - samosa's stuffed with a spicy aloo filling!
  • PREP TIME: 45 minutes
  • COOK TIME: 30 minutes
  • SERVINGS: 8 persons
Aloo Samosa / Stuffed Potato Snacks


  • 2 tablespoon oil
  • 1 teaspoon cumin (zeera) seeds
  • 1 teaspoon black mustard seeds (rai)
  • 4 potatoes, peeled and chopped
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder (dhaniya powder)
  • ½ teaspoon cumin seed powder (zeera powder)
  • 3 -4 tablespoons fenugreek leaves (kasuri methi)
  • 1 teaspoon salt
  • Green Peas (Matar), cooked – ½ cup
  • 2 tablepoons lemon juice
  • ½ teaspoon garam masala
  • 1-2 green chilies, finely chopped
  • ¼th bunch coriander (dhaniya), finely chopped
  • 2 cups flour (maida)
  • 1 teaspoon carom seeds/ajwain
  • ½ teaspoon nigella seeds/kalonji
  • 2 tablespoons oil
  • Water, for kneading
  • Salt to taste
  • Oil, for deep frying


  • 1. In a frying pan, heat oil and add cumin seeds cumin seeds and mustard seeds.
  • 2. Once it splutters, add chopped potatoes and spices (red chili powder, salt, cumin seed powder, kasuri methi). Add about 1 – 1.5 cups water enough to let the vegetables cook.
  • 3. Cover with lid and cook till potatoes are done.
  • 4. Take off the lid and add cooked peas, garam masala, coriander (dhaniya), green chili and lemon juice. Cook for a few minutes till the mixture is dry and set aside.
  • 5. In the meanwhile, prepare the dough.
  • 6. Add flour (maida), carom seeds (ajwain), nigella seeds (kalonji) in a mixing bowl and mix together. Add oil and stir through.
  • 7. Add water (as required) and knead to form a smooth dough. Cover with a towel and keep aside for 30 minutes for the dough to rest.
  • 8. Make small balls of the dough (known as pera) and roll one ball into a circle / oval. Use a knife to cut each oval into half.
  • 9. Take one half-oval and use a pastry brush or your fingers to brush the edges. That will be used to seal the edges. Fold the half-oval into a cone and add about a teaspoon of filling. Pinch close making sure the seams are closed. Make all the samosas and set them on a tray. Cover with them kitchen towel or clingfilm to make sure they don’t dry out.
  • 10. Heat oil in a wok / frying pan / karhai. Fry the samosas till golden and remove on a kitchen towel using a slotted spoon.


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