Another household favorite snack are the Aaloo Ke Samosay.. Though, we do get these in Doha, but the filling inside is always a disappointment.. I crave for the ones that we get in Pakistan.. so I looked for recipes to make these at home. Shaam ki chai, with these samosas – Waah!!
For my non-desi readers.. these delicious Aaloo samosas are made with a crisp and flaky pastry dough and stuffed with a spicy potato filling. They are incredibly easy to prepare, though they might look intimidating.
I have tried a few recipes from Fauzia’s Kitchen Fun and they always turn out great, so I thought I will give it a go.. They are called Punjabi Samosas (I never knew that, we call them Aaloo ke samosay in Karachi 🙂). I did a few changes to the recipe, to satisfy my nostalgic taste buds. Here is my version, with step by step instructions.
Aaloo Ke Samosay
Makes 12 samosas Download Recipe Card
For the Dough/Pastry:
- 2 Cups All Purpose Flour (Maida)
- 1/2 tsp. Ajwain (Carom Seeds)
- 1 tsp. Salt
- 5 tbsp. or 1/4 cup Oil (Warm)
- 1/4 – 1/2 cup Water (Warm -use gradually as you knead)
- a Pinch of Baking Soda
For the Filling:
- 4 Potatoes
- 2 tbsp. Oil
- 1/4 tsp. Whole Cumin Seeds (Zeera)
- 1/2 tsp. Fennel Seeds (Saunf)
- 2-3 Curry Leaves (Curry Patta)
- 1 Onion (finely diced)
- 1/2 tsp. Ginger Paste
- 1/2 tsp. Garlic Paste
- 1/2 tsp. Red Chili Powder
- 1/2 tsp. Coriander Crushed (Coarsely)
- 1/4 tsp. Turmeric Powder (Haldi)
- 1/4 tsp. Garam Masala Powder
- Salt to taste
- 1/2 tsp. Red Chili flakes
- Juice of half a Lemon
- 4 tbsp. Fresh Coriander Laves (Chopped)
- 1-2 Green Chilies (Chopped)
For the Filling:
- First, prepare the filling. Boil, peel and mash the potatoes, leaving a few lumps (DO NOT mash it very smooth).
- Heat the oil, then add the cumin and fennel seeds. Let them splutter then add the curry leaves and the chopped onion. Fry for a couple of minutes, then add the ginger and garlic pastes. Fry for a minute then add the red chili powder, crushed coriander , turmeric, garam masala and salt.
- Then add the potatoes & red chili flakes. Squeeze in the lemon juice, then add the chopped coriander and green chilies.
- Mix and the filling is done. Set it aside and let it cool down.
For Preparing The Dough Wraps:
- Add the oil, ajwain, baking soda and salt into the flour. Rub together until the flour becomes crumbly, then slowly add the warm water while kneading. You will not require too much water. The dough should be slightly on the hard side, not as soft as buns dough is. Once done, cover and set aside for about 15 minutes.
- Divide the dough into 6 balls. Roll each one out to a thin small oblong roti, and divide each roti in half in the shape of a semi circle.
- Take each half and form it into a cone, sealing the ends together using water and pressing with your fingers. Add the filling into it.
- Put water on the inner edges of the filled cone, give the longer side a fold (This fold acts like the back bone of the samosa and helps it to sit on the surface).Press and seal the top opening shut with water.
- Proceed with all the remaining dough, you will end up with 12 samosas.
I cooked these two ways as well.. the conventional deep frying and the new air frying…
Cooking Method :Deep Fried
- Fry on medium heat, until very nicely browned and crispy.
Cooking Method : Air Fried
- Place the samosas in the air fryer and cook at 180 degrees C for 8-10 minutes. You can totally skip using any oil, but I did spray them (very lightly ) with a cooking spray, so they look nice and golden brown.
Serve with ketchup or any chutneys (get the recipes of my chutneys here) of your choice… and of course some Chai!
Fauzia’s TIP: If you plan on storing/freezing them, she recommends half frying the samosas (frying them just until they are pale in colour) and then drain and refrigerate or freeze until needed. When ready to serve, heat up some oil and fry them all the way until they turn beautifully golden brown and crispy. However, in our home, they are frozen in their raw form as well.
Enjoy the yummy samosas!
Check out my other recipes HERE.