Print

Aloo Samosas (Potato Samosas) Recipe

Print Recipe

★★★★★

4.8 from 99 reviews

Aloo Samosas are crispy, triangular pastries filled with a spiced mashed potato and pea mixture. These savory snacks are traditional Indian treats, perfect for frying or baking, served hot with refreshing mint chutney.

Ingredients

Scale

Potato Filling

  • 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

For Wrapping and Frying/Baking

  • 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

Instructions

  1. Cook the Potatoes: Place the potatoes in a large saucepan and cover with cold water, salted generously. Bring to a boil over medium-high heat and cook until tender when pierced with a knife, about 20 minutes. Drain and cool enough to handle, then peel and coarsely mash with a fork.
  2. Prepare the Filling: Heat canola oil in a large nonstick pan over medium heat for about a minute. Add cumin and coriander seeds, stir until fragrant, about 30 seconds to a minute. Reduce heat to medium-low; add ground red chile, turmeric, coriander powder, and cumin powder if using. Stir and cook for 30 seconds more. Add mashed potatoes, frozen peas, garam masala, and 1/2 teaspoon salt. Raise heat to medium and cook, stirring, for 2 to 3 minutes until heated through. Remove from heat and stir in fresh chopped Thai chiles and cilantro. Let the filling cool to room temperature.
  3. Prepare Pastry Wrappers: Line a sheet pan with wax paper or plastic wrap. Stack spring roll wrappers and cut them evenly into thirds to make 42 rectangular strips approximately 8 inches long by 2 2/3 inches wide. Keep remaining wrappers covered with a damp cloth to prevent drying. Mix all-purpose flour with enough water (about 3 tablespoons) to make a glue-like paste for sealing samosas.
  4. Assemble the Samosas: Place one pastry rectangle with the long side facing you. Fold the bottom-right corner over the top to form an equilateral triangle pocket roughly 3 inches per side. Fold the triangle so the right edge aligns with the bottom edge, creating a cone-shaped pocket with flaps. Hold the pocket upright; fill with 2 teaspoons of the prepared filling. Brush the exposed pastry strip with the flour paste and fold to seal the triangle completely. Use more paste to seal any gaps. Repeat with remaining filling and pastry strips, laying filled samosas on the lined sheet pan. They can be fried, baked immediately, or frozen for up to 2 months before frying.
  5. Fry the Samosas: Pour enough canola oil to a depth of 1/2 inch in a frying pan and heat over medium-high until shimmering. Fry samosas in batches without overcrowding for 1 to 3 minutes per side until golden brown and crisp. Longer frying time is needed if cooking from frozen. Drain on paper towels or a rack to prevent sogginess.
  6. Bake the Samosas (Optional): Preheat oven to 400°F (200°C). Line a 1-inch-deep sheet pan with foil and add about 1/4 inch of canola oil. Lightly coat samosas with oil and arrange in a single layer. Bake for 6 to 8 minutes per side until evenly golden brown, turning once halfway through. Transfer to a rack or paper towel-lined plate after baking.
  7. Serve: Serve the warm or hot samosas with fresh mint chutney for dipping.

Notes

  • For crisper samosas, deep fry until uniformly golden brown.
  • You can freeze assembled samosas on a sheet pan until firm, then store in airtight containers for up to 2 months before frying.
  • If you prefer a vegetarian diet, this recipe is naturally vegetarian.
  • Use fresh herbs and chillies to customize heat level and flavor.
  • Adjust seasoning in filling to taste before assembling.

Keywords: aloo samosas, potato samosas, Indian snack, fried samosas, vegetarian appetizer, spicy potato filling

Find it online: https://trendytasterecipes.com/aloo-samosas-potato-samosas-recipe/