Name: Aloo Samosas (Potato Samosas) Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 3 medium russet potatoes (1 pound); Fine sea salt, to taste; 2 teaspoons canola oil; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1 teaspoon ground red chile; 1/4 teaspoon turmeric powder; 1/2 teaspoon coriander powder (optional); 1/2 teaspoon cumin powder (optional); 1/2 cup frozen peas; 1/2 teaspoon garam masala; 1 to 2 Thai green chiles, stemmed and chopped; 2 tablespoons finely chopped fresh cilantro; 14 spring roll wrappers (8 inches square); 3 tablespoons all-purpose flour; Water (about 3 tablespoons for the flour paste); Canola oil, for frying or for coating when baking; Mint chutney, for serving

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Introduction

Aloo Samosas are crispy, golden pastries filled with a flavorful spiced potato and pea mixture. Perfect as a snack or appetizer, these samosas combine aromatic spices and a crunchy shell for a truly satisfying treat.

The image shows several golden-brown, crispy triangular samosas arranged on a black wire cooling rack, with one samosa broken open to reveal a filling of green peas and yellow potatoes. The samosas have a shiny, flaky texture with some darker browned spots on the surface. To the left side, there is a round white bowl filled with green chutney that looks thick and creamy with visible bits of herbs, and a small spoon resting inside the bowl. The background features a pink surface with some pastry crumbs scattered around, but this has been changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium russet potatoes (1 pound)
Fine sea salt
2 teaspoons canola oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon ground red chile
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder (optional)
1/2 teaspoon cumin powder (optional)
1/2 cup frozen peas
1/2 teaspoon garam masala
1 to 2 Thai green chiles, stemmed and chopped
2 tablespoons finely chopped fresh cilantro
14 spring roll wrappers (8 inches square; see Tip)
3 tablespoons all-purpose flour
Canola oil, for frying
Mint Chutney, for serving

Instructions

Step 1: Place the potatoes in a large saucepan and cover with cold water by a few inches. Salt the water and bring to a boil over medium-high heat. Cook until tender when pierced with a knife, about 20 minutes. Drain, peel once cool, and mash coarsely with a fork.
Step 2: Heat canola oil in a large nonstick pan over medium heat for about a minute. Add cumin and coriander seeds, stirring until fragrant for 30 seconds to 1 minute. Lower heat to medium-low and add ground red chile, turmeric, and optional coriander and cumin powders. Stir for 30 seconds.
Step 3: Add potatoes, peas, garam masala, and 1/2 teaspoon salt. Increase heat to medium and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat and stir in chopped green chiles and cilantro. Let cool enough to handle.
Step 4: Prepare for assembly by lining a sheet pan with wax paper or plastic wrap. Stack spring roll wrappers and cut into 42 rectangles approximately 8 inches long by 2 2/3 inches wide. Cover remaining wrappers with a damp cloth to prevent drying. Mix flour with enough water to make a smooth paste similar to craft glue.
Step 5: Take one pastry rectangle and place it lengthwise before you. Fold the bottom-right corner over the top to form a triangular pocket about 3 inches on each side. Hold the pocket upright and fill with 2 teaspoons of the potato filling. Spread flour paste on the remaining strip and fold over to seal the samosa. Pinch edges to seal any gaps. Repeat with remaining filling and wrappers, placing samosas on the lined pan. They can be fried, baked, or frozen.
Step 6: To fry, fill a pan with 1/2 inch canola oil and heat over medium-high until rippling. Fry samosas in batches without overcrowding, 1 to 3 minutes per side until golden brown. Drain on paper towels. If frying from frozen, cook longer.
Step 7: To bake, preheat oven to 400°F. Line a sheet pan with foil and pour a thin layer of oil (about 1/4 inch). Coat samosas with oil in the pan and arrange in a single layer. Bake, turning once halfway, until golden brown, 6 to 8 minutes per side. Cool on paper towels.
Step 8: Serve samosas hot or warm with mint chutney for dipping.

Tips & Variations

If you can’t find spring roll wrappers, use phyllo dough sheets or make a basic samosa dough from scratch.
Add finely chopped onions or cooked ground meat to the filling for a heartier snack.
For a milder flavor, reduce or omit the green chiles and red chile powder.
Instead of frying, baking keeps samosas lighter and still crispy with less oil.
Freeze uncooked samosas on a sheet pan until firm, then store in airtight bags for up to 2 months.

Storage

Store cooked samosas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness. Uncooked samosas freeze well for up to 2 months; fry or bake directly from frozen for best results.

How to Serve

A white plate holds a ring of golden-brown, crispy samosas arranged in a circular pattern with each samosa triangular in shape and showing bubbles and texture from frying. In the center of the plate, there is a small white bowl filled with bright green chutney that has a slightly coarse texture. Around the plate on a white marbled surface, there are fresh green cilantro sprigs and two green chili peppers. The overall look is warm and inviting with a clear focus on the samosas and chutney. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potatoes?

Russet potatoes are ideal due to their starchy texture that holds the filling well, but you can substitute with Yukon Gold potatoes for a creamier texture.

What can I serve with aloo samosas?

Mint chutney is traditional and provides a fresh contrast, but tamarind chutney, yogurt dip, or even ketchup can also be delicious accompaniments.