Crispy Potato Samosa (Aloo Samosa)
What are the Ingredients?
You will need basic ingredients to make the dough: flour, salt, oil, and water. These ingredients together make the beautiful crispy and flaky samosa crust.
The potato filling requires your choice of potato. I personally love Yukon yellow potatoes for its flavour and texture, however many people prefer russet for samosa filling. Feel free to choose your favourite.
For the spices, you'll need Indian spices that are traditional in samosas. There are so many different samosa recipes out there and each is unique. I personally love the blend of spices used in my crispy potato recipe because it is super flavourful! I don't claim my potato recipe to be 100% authentic in flavour, but it's pretty delicious!
Can I Make Crispy Potato Samosa in Advance?
The answer is, yes! You can definitely make these in advance. I usually prepare this recipe in large batches for Ramadan. After wrapping the samosas (do not fry), I flash freeze them. To do this, you lay your samosas out on a parchment lined tray (be sure the samosas don't touch each other) and place in freezer. Leave in the freezer for about 2-3 hours; then you can transfer the samosas from the tray to an airtight container or a freezer bag.
When you're ready to fry, remove from freezer 30 minutes prior and then follow instructions to fry samosas. They are the perfect Ramadan recipe!
Easy Steps to Making Crispy Potato Samosa
- Peel + dice potatoes and boil for 5 minutes.
- Cook onions, then add spices. Add potatoes and peas and adjust for seasoning. Set aside.
- For the dough, mix together the ingredient except for water. Slowly add water while kneading to form smooth dough. Cover and set aside.
- Once dough has rested, break into small balls. Roll each ball out into a thin circle, cut in half and place filling on each half (see photos below for reference).
- Fold one half dough over filling and then the other half. Pinch seams to seal.
- Fry in heated oil until golden brown. Serve with your favourite chutney and enjoy!
If you are interested in more recipes that you can make for Ramadan, check out this Caribbean-inspired shrimp accra recipe.
- 2 cups all-purpose flour
- 1 tsp salt
- 4 tbsp oil or melted butter
- cup warm water
- 4 cups potatoes, diced (approx. 1/2-3/4 inch) (yellow or white)
- 3 tbsp oil
- 1 medium onion, diced
- 2-3 green chilies, thinly sliced (optional)
- 1 tsp ginger paste
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp salt
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 2 tsp ground cumin
- 1 tsp garam masala
- 1 cup green peas (fresh or frozen)
- 1/2 cup fresh cilantro, finely chopped
- In a medium bowl, combine flour and salt. Add oil and mix well until crumbly. Gradually pour in water, kneading to form a smooth dough.
- Once dough is formed, grease lightly with oil, place inside bowl, and cover with plastic wrap or damp cloth. Let rest while preparing the filling or 30 minutes.
- Peel and dice the potatoes. Bring a pot with water to a boil, add diced potatoes and a dash of salt; stir. Once water comes back up to a boil, cook potatoes for 5-7 minutes. Drain water and set aside.
- In a medium pan, heat the 3 tbsp oil over medium. Add the onions and cook for about 5 minutes, until soft, translucent, and golden. Add the ginger paste, green chilies, cumin seeds, and coriander seeds; mix well and cook for 1 minute.
- At this point, add all the other spices (salt, coriander powder, turmeric powder, cumin powder, garam masala) and mix well.
- Add the potatoes and peas and stir to combine. Taste and adjust salt content at this point. Turn the heat off, stir in the fresh cilantro, and set aside to cool.
- After the dough has rested, pinch off approx. 2 inch sized balls. Roll each ball into a circle/oval--it does not have to be perfect (see photos for reference). Cut each circle in half.
- Place 1-1½ tbsp of the filling in the middle of each half circle. Fold over one side of the dough to wrap over the filling, keeping a rough triangular shape. Fold over the other side of the dough over the filling. Pinch all seams of dough so none of the filling is able to fall out (see photos for all steps above).
- Heat oil in a small pot over medium-high heat. Once oil is hot, add samosas and fry for 4 minutes on each side, or until crispy and golden. Place cooked samosas on paper towel to drain.
- Serve with your favourite chutney and enjoy!
- If you are frying these from frozen, you are going to have to either defrost them for 30 minutes or fry them in a lower temperature oil for a longer time.
