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Punjabi Aloo Samosa Recipe

Crunchy Aloo samosa, a vegan version of the popular Indian snack. Delicious and is perfect with Indian Tea.
Course Appetiser
Cuisine Indian
Keyword Samosa recipe
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 4 people
Calories 270kcal



  • 600 gm boiled potato
  • 1/2 teaspoon salt or according to your taste
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 green chili deseeded and chopped
  • ¼ teaspoon ginger powder
  • ¼ teaspoon black pepper powder
  • 1 teaspoon garam masala powder
  • ½ teaspoon fennel seeds
  • 2 tablespoon chopped coriander leaves


  • Enough oil to deep fry the samosas


  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin seeds
  • 2 tablespoon oil
  • 1/4 cup warm water you may need less the dough should be a little firm.



  • In a bowl, add all the ingredients (except water and mix well).
  • Gradually add the water and knead until you get a smooth and not sticky dough. The dough should have a little firmness to it.
  • Cover the dough and let it rest for 20 to 30 minutes.


  • Make 4 equal balls from the dough. Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches. (You won’t need flour to roll this dough).
  • Use a knife to cut the circle in half.
  • Take one-half and fold into a cone — seal along the fold.
  • Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or little less.
  • Wet the edges of the dough with water and pinch to seal (I sealed the dough without adding water, and it didn’t open while frying but make sure to pinch firmly). Now you should have a triangle-shaped samosa. Repeat this step with the rest of the dough and filling.
  • Cover the samosa with a cloth and keep it aside for 20 minutes in a cool place. This step helps the samosa to have fewer bubbles on the pastry when frying, but you can skip it and immediately fry the samosa.
  • In a medium pan, heat the frying oil. Add the samosas but do not crowd the pan. Fry on medium heat until the samosa is golden brown. The frying time may take from 7 to 8 minutes, depending on the size of the samosa.



You find amchoor powder (mango powder) in most samosa filling, but I am not fond of the taste, if you want to keep the taste authentic then add a teaspoon of amchoor powder, if you don’t have it replace it with a teaspoon of lemon juice. You should add the amchoor powder while cooking the filling after adding the potato. When replacing with lemon juice, add it after you cook the filling and mix well.


Calories: 270kcal