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Nosheen Babar

Potato Samosa (Aloo Samosa)

This easy potato samosa recipe makes it possible for you to enjoy your favorite crispy and spicy snack whenever the craving hits!
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 Samosa
Course: Appetizer, Snack
Cuisine: Indian, Pakistani
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Potatoes
  • 2 tsp Salt
  • 2 tsp Red chili powder (see notes)
  • 1 tsp White cumin seeds
  • ¼ cup Chopped cilantro
  • 2 tsp Flour
  • ¼ cup Water
  • 10 tsp Square spring roll wraps
  • 1 cup Cooking oil

Equipment

  • Knife
  • Cutting Board
  • Saucepan
  • Cooking Spoon
  • Potato Masher
  • Frying Pan
  • Tongs

Method
 

  1. Boil, peel, and mash the potatoes.
  2. Mix the salt, red chili powder, white cumin seeds, and cilantro with the mashed potatoes.
  3. Cut square spring roll wrappers in half to create 20 rectangular strips.
  4. Make a paste of flour and water, and set aside.
  5. Place 1–2 tbsp of potato filling at the top of each strip.
  6. Fold into tight triangles, ensuring no gaps or holes in the wrapper.
  7. Use flour paste to seal the open edges and fix any loose flaps.
  8. Heat the oil and fry samosas till golden brown.

Notes

These samosas are spicy. Reduce chili powder if needed.
Ensure tight sealing; gaps allow oil in and make samosas soggy.
Don’t worry if some aren’t perfect — practice improves results.
Oil must be hot enough before frying for crispiness.