Fry Aloo Samosa Recipe

Fry Aloo Samosa

  • Prep Time
    15 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Fry Aloo Samosa is a crispy, flaky, and delicious snack.

Fry Aloo Samosa is India’s most popular snack. It is best enjoyed with tangy tamarind chutney and a hot cup of tea. Moreover, you can serve as the perfect treat for small celebrations. It has a crisp and flaky outer layer made of maida and a rich filling of fried potato and spices. In addition, Crunchy fried samosa is one of the most popular street food snacks. So, try this recipe to make your occasion special and share your feedback with us.

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This recipe was prepared by a lovely Mom: Rashmi Bhargava From Rajasthan

Tips and Suggestions by a Mom Chef:

  • The ratio of maida and sooji should be 10:1.
  • Check the moyan by binding the flour. If it binds, the moyan is perfect. Else, add more oil.
  • Instead of mint powder, fresh mint leaves can be added.
  • To store samosa in the freezer, half fry them on high flame, let it cool down, and store it. The next day fry them on medium flame again until it becomes golden and crispy.
  • Store half fry samosa in the freezer for 5 to 7 days.
  • To avoid bubbles on it, the samosa should be fried on a low flame
  • Adjust spices as per your choice.

For more such exciting recipes like Fry Aloo Samosa, please click on the following links:

  1. Open Pinwheel Samosa In Air Fryer
  2. Aloo Karela Sabji
  3. Chocolate Samosa

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Ingredients

  • FOR DOUGH :
  • All purpose flour / Maida - 1 Cup
  • Semolina / Sooji - 1 Teaspoon
  • Salt - As per taste
  • Oil - 4 Teaspoon
  • Water - As required
  • FOR STUFFING :
  • Potato / Aloo - 3 - 4
  • Oil - for frying
  • Asafoetida / Hing - A pinch
  • Red chili powder / Lal mirchi powder - 1 Teaspoon
  • Dry mango powder / Aamchur - 1 Teaspoon
  • Salt - As per taste
  • Dry mint powder / Phudina powder - 1 Teaspoon
  • Cashew / Kaju - 3 - 4 Chopped
  • Raisins / Kismish - 7 - 8
  • Ginger / Adrakh - 1 Inch grated
  • Green chili / Hari mirchi - 2 Finely chopped
  • All spice mix powder / Garam masala - 1/2 Teaspoon
  • Coriander leaves / Hara dhaniya - A handful
  • OTHER INGREDIENTS :
  • Oil - For frying

Instructions

  1. FOR PREPARING DOUGH :
  2. Take maida and sooji in bowl. Add salt, and 4 teaspoon oil. Mix well. Check the moyan by binding the flour. If it binds, the moyan is perfect, else, add more oil.
  3. Then add water gradually to prepare a tight consistency dough. Cover it with a lid. Keep it aside and let it rest.
  4. FOR PREPARING STUFFING:
  5. Take peeled and chopped potatoes. Fry them in oil for 5 to 7 minutes.
  6. Take out into a plate. Mash them with hand. Add asafoetida, red chili powder, dry mango powder, salt, dry mint powder, cashew, raisins, ginger, green chili, all spice mix powder, and coriander leaves. Mix well.
  7. FOR PREPARING SAMOSA :
  8. Take a portion of the dough, roll it, and make a small chapati. Cut it from the middle to form 2 semi-circular chapatis.
  9. Now, take one semi circular chapati, apply water on the edges and roll it to form a cone shape. Press and seal the edges. Fill the stuffing in the cone.
  10. Press the stuffing gently and seal the top edge by applying water and folding a pleat in between, press slightly. Likewise prepare all the samosas.
  11. Meanwhile, heat oil in a pan. Place the samosas one by one and deep fry them on a low flame while stirring in between until they become golden and crispy.
  12. Once done. Transfer them onto a tissue paper to remove the excess of oil.
  13. 'Fry Aloo Samosa' is ready to be served.

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