Description
Aloo Samosas are crispy, golden-fried or baked Indian-style pastries filled with a spicy potato and pea mixture, seasoned with traditional spices for a flavorful snack or appetizer. This recipe provides options for both frying and baking, making it adaptable for a healthier or traditional approach.
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
Pastry & Assembly
- 14 spring roll wrappers (8 inches square)
- 3 tablespoons all-purpose flour
- Water, about 3 tablespoons (to make flour paste)
- Canola oil, for frying or baking
Serving
- Mint Chutney, for serving
Instructions
- Boil the potatoes: Place the potatoes in a large saucepan and cover with cold salted water. Bring to a boil over medium-high heat and cook until tender, about 20 minutes. Drain and let cool. Peel when cool enough to handle, then mash coarsely with a fork.
- Prepare the filling: Heat canola oil in a large nonstick pan over medium heat. Add cumin and coriander seeds and stir until fragrant, 30 seconds to 1 minute. Lower heat to medium-low and add ground red chile, turmeric, coriander powder, and cumin powder if using. Stir for 30 seconds. Add the mashed potatoes, frozen peas, garam masala, and 1/2 teaspoon salt. Increase heat to medium and cook, stirring, until heated through, about 2 to 3 minutes. Turn off heat and stir in chopped green chiles and cilantro. Let cool until easy to handle.
- Prepare wrappers and flour paste: Line a sheet pan with wax paper or plastic wrap. Stack spring roll wrappers and cut each into thirds lengthwise to make 42 rectangles measuring approximately 8 inches by 2 2/3 inches. Cover wrappers with a damp cloth to prevent drying. In a small bowl, mix flour with about 3 tablespoons water to form a smooth paste the consistency of craft glue.
- Assemble the samosas: Take one pastry rectangle with the long side facing you. Fold the bottom right corner over the top to form a triangular pocket about 3 inches along each side, leaving two flaps on the left. Hold the triangle upright like a cone and fill with 2 teaspoons of filling. Spread flour paste on the exposed flap and fold over the filling to seal the samosa. Pinch edges to seal any gaps using additional flour paste as needed. Place assembled samosas on the prepared sheet pan. Repeat until all filling and wrappers are used. They can be fried or baked immediately or frozen on the pan until firm, then stored airtight for up to 2 months.
- Fry the samosas: Fill a frying pan with 1/2 inch canola oil and heat over medium-high until shimmering. Fry samosas without crowding, 1 to 3 minutes per side until golden brown, longer if frying from frozen. Drain on a wire rack or paper towels. Repeat with remaining samosas, reheating oil as needed.
- Bake the samosas (optional): Preheat oven to 400°F (200°C). Line a shallow sheet pan (1-inch deep) with foil and add about 1/4 inch oil. Coat samosas in oil and arrange in a single layer. Bake for 6 to 8 minutes per side until evenly golden, turning halfway through. Remove and drain on rack or paper towels.
- Serve: Serve samosas hot or warm with mint chutney for dipping.
Notes
- Spray or brush samosas with oil before baking for a crispier texture.
- Can freeze assembled samosas up to 2 months; fry directly from frozen for convenience.
- Adjust green chiles and ground red chile powder to control spiciness.
- Spring roll wrappers can be substituted with phyllo dough in a pinch, although the texture will differ.
- Use a nonstick pan for toasting spices and cooking filling to prevent sticking.
- For vegan option, ensure wrappers do not contain egg and avoid butter in flour paste if substituting ingredients.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
Keywords: Aloo Samosa, Potato Samosa, Indian Snack, Appetizer, Vegetarian Samosa, Fried Snack, Baked Samosa, Indian Street Food
