Aloo Samosa with Samosa Patti
Crispy deep-fried aloo samosa made with store-bought samosa patti and a spiced potato, pea, and carrot filling. No homemade dough needed — party-ready in 45 minutes and naturally vegan.
Equipment
- Mixing bowl
- Large skillet
- Spoon or spatula
- Deep frying pan or wok
- Slotted spoon
- Paper towels
Ingredients
Filling:
- 2 cups boiled potatoes (about 4 medium potatoes) diced
- 1 teaspoon vegetable oil
- 1 large onion (chopped)
- 1 cup frozen peas
- 1 carrot (finely chopped)
- 3 green chilies (chopped)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper
- Juice of 1 lemon
- 2 tablespoons cilantro (chopped)
Spices:
- 1 teaspoon cumin seeds
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon red pepper (adjust to taste)
- ¼ teaspoon turmeric
Assembly and Frying:
- Samosa wrappers (samosa patti)
- 2-3 tablespoons all-purpose flour mixed with water (for sealing)
- Vegetable oil for deep frying
Instructions
- Heat 1 teaspoon vegetable oil in a pan over medium heat. Add chopped onion and cook until soft and translucent.
- Add peas, carrots, green chilies, salt, and black pepper. Cook for 2 to 3 minutes until the vegetables begin to soften. Remove from heat.
- In a large bowl, mash the boiled potatoes until mostly smooth with a few small chunks remaining.
- Add the spice mix to the potatoes along with the cooked vegetable mixture, lemon juice, and chopped cilantro. Mix well until evenly combined.
- Take a samosa wrapper, fold it into a cone shape, and fill with 2 to 3 tablespoons of the prepared filling. Seal the edges using the flour paste. Repeat with remaining wrappers.
- Heat vegetable oil in a deep frying pan over medium-high heat.
- Carefully add the samosas in batches and fry until golden brown and crisp, turning occasionally. This takes about 3 to 4 minutes per side.
- Remove using a slotted spoon and drain on paper towels. Serve hot with chutney or your favorite dipping sauce.
Notes
- Let the filling cool slightly before stuffing the wrappers. Warm filling can make the wrappers soft and harder to seal.
- Keep samosa wrappers covered with a damp cloth while working so they do not dry out and crack.
- Seal edges firmly using the flour paste. Any gaps can cause the samosas to open while frying.
- Fry on medium heat, not high. Cooking too fast will brown the outside before the inside heats through and can leave the pastry chewy instead of crisp.
- Test oil temperature with a small piece of wrapper. It should rise slowly and bubble, not burn immediately.
- For extra flavor, lightly crush the whole spices before adding them to the filling.
- If making ahead, shape the samosas and refrigerate for up to 24 hours before frying.
- To freeze, place uncooked samosas on a tray until firm, then transfer to a bag. Fry straight from frozen, adding a few extra minutes to the cooking time.
