Aloo Samosa Recipe (With Tips To Make It Crispy)

Aloo Samosa is a national snack of Pakistan and India; the soft and tangy potato filling feels utterly flavorful, and the crispy layer crackles in a mouth. Aloo samosa is typically served with mint chutney or tomato ketchup, and it’s a signature snack for Ramadan Iftar parties. 

aloo samosa

Today is the second day of Ramadan, and I’ve already published an Aloo samosa video on my YouTube channel because this crispy samosa is a special Ramadan treat everyone loves.

The filling of potatoes and traditional spices takes me back to when I ate samosas and chana chaat daily in college. In my old days, I had tried this recipe many times, but making samosa patties was challenging. Luckily, my mom gave me a solid tip on how to craft a nice triangular samosa shape.

Nonetheless, whether it’s a Ramadan or not, Aloo Samosa is one of the snacks that we often serve in front of guests, and it is mostly used at parties, invitations, and other such occasions.

aloo samosa recipe

So, if you’re struggling to make crispy, juicy, delicious, and hearty samosas, you’ve landed on the right recipe page. I’ll teach you exactly how to make the shape of a samosa with a picture demonstration and how to elevate the taste to earn huge compliments from guests.

Why Will This Aloo Samosa Recipe Win Your Heart?

  • Hearty & Filling: I like hearty snacks that instantly fill your stomach. And when it comes to Pakistani Aloo samosa, this thing is like a calorie bomb with around 160 to 200 calories. I’m not on a diet, so I can even eat three at a time:)
  • Easy To Make: Blend a few spices with mashed potatoes, put that mixture over the samosa patties, and fry. I prefer to use store-bought samosa patties to save time and energy.
  • Comes Out In Batches: Aloo Samosa are super freezer-friendly. So whenever I decide to make this recipe, I make it in a big batch. In Ramadan, you must craft samosas in large batches to save time.
  • Versatile: OMG! The thing that I like the most about this recipe is its versatility. You can use vegetables, ground beef (keema), shredded chicken, or simple potatoes according to your preferences. Spices are also swappable if you like spicy flavors; you can add paprika, red chili powder, and other such spices.


Potatoes: The first and foremost items are potatoes. Sweet potatoes are suitable, but you can also go with Yukon gold or Lura potatoes.

Samosa Patti (Wrappers): I’m using store-bought samosa patties. You can get around 25 sheets for just 1$. In Pakistan, you might find Dawn, Nimbus, BakeHouse, and other brands offering Samosa Patti. However, If you live in the USA or the UK, you can still easily grab these patties from the nearby grocery store.

Spices: Now, you need a big list of spices for the Aloo samosa recipe. Luckily, all these spices are easily available in every pantry. These include;

  • Red chilli flakes (Dana Mirch)
  • Fenugreek (Meethi powder)
  • Chaat masala
  • Red chilli powder
  • Cumin seeds (jeera)
  • Coriander Powder (Dhaniya powder)
  • Pomegranate seeds (anar dana)
  • Salt

Cabbage: This is optional, but add some cabbage to samosa if you’re a pure vegetarian. It also helps to bulk up the samosa without adding extra calories.

Green Chilies & Cilantro: I’m adding some green chillies and cilantro for a spicy and savory kick.

Green Onion: Green onion makes the samosa bites more appetizing and savory, so add a few green onions.

Oil: You need oil to fry the potatoes and then samosa. I’m using typical canola cooking oil; you can also opt for vegetable or any other cooking oil.

Let’s Make Aloo Samosa 

  1. Boil The Potatoes:First, start from boiling the potatoes; make sure to peel off before boiling. Now, let them cool down for a few minutes.
  1. Mix Everything: Now crush and mash the potatoes with a masher or with your hands. Transfer the mashed potatoes to a large mixing bowl, add cilantro, green onion, and cabbage, and blend all the spices.
blend everything togather
  1. Cook The Medley:Now heat the small amount of oil in a pan and gently fry the potato medley until the potatoes turn golden. You don’t need to add water or excessive oil because moisture can ruin the samosa wraps.
cook the potatoes mixture
  1. Filling:Put the Samosa Patti on a wooden board or any firm surface. Next, fold the left side over to the right and then the right side over to the left. Make sure both folds are equal. This will create a cone shape. Fill it with the potato mixture, ensuring not to overfill. Then, fold the cone forward and seal the end with a flour mixture.
step 1
step 2
step 4
step 5
  1. Frying: Lastly, heat the oil. This time, you must drench the samosa in oil, so amp up the amount of oil. Fry the samosas in heated oil and keep flipping it over time. Ensure you do not overfry, and keep the flame medium during this process. Once both sides of the samosas turn brown, take them out and serve them.

Tips To Make Samosa More Special 

  • Everyone wants crispy and crunchy samosas, so you need thin patti to get the extra crisp and crackle sound.
  • You must add Pomegranate seeds to get the tangy citrus flavour.
  • A dash of salt masala brings a major change in taste. It makes the bites more savoury, spicy, and tart.
  • Don’t overheat the oil; the samosa might turn black. 175°C to 190°C is the ideal temperature to fry the samosa. Make sure to keep flipping the samosa to make them more golden.


The key to making crispy samosa is using thin sheets. Also, seal the samosa wrapper tightly to prevent oil from seeping in, as this can make the samosa more soggy and moist.

Simply increase the number of red chili flakes and paprika powder if you want the samosa to be spicier. Also, serve samosa with spicy mint chutney to get a zesty flavor. 

Samosa is a super freezer-friendly recipe, and you can store it for months in an airtight container. But when it comes to fried samosas, you can store them for maximum two days in the refrigerator.

Variations For Samosa

Samosa is a versatile recipe, and you can swap many ingredients to elevate its flavors. I don’t like the same filling every time, and I keep changing it to make it a tastier meal.

Cabbage, bell pepper, and peas are good options if you’re vegetarian. But make sure to finely dice all the vegetables before blending them with mashed potatoes.

And if you’re a carnivore, add chicken chunks and ground beef (keema). You can also use shredded chicken to make it more filling and tender.

Cheese is another ideal thing that pairs perfectly with samosa. Cheesy samosas are more appetizing, hearty and best for kids’ lunch boxes. You can choose the cheese samosa option if your kids don’t prefer spicy flavors. 

How To Serve Aloo Samosa

Samosa is like a weekly treat in your home, and I’ve already kept a big batch of them in the refrigerator. And I always try something special to serve with these snacks.

The unbeatable thing to must-serve with Aloo Samosa is mint chutney. I’ve tried many things, but the mint chutney is a level. You can use mayonnaise, ketchup, garlic sauce, mixed pickle sauce, Emily sauce, and other zesty sauces with samosa.

Other Similar Recipes

aloo samosa

Aloo Samosa Recipe 

Aloo Samosa is a national snack of Pakistan and India; the soft and tangy potato filling feels utterly flavorful, and the crispy layer crackles in a month. Aloo samosa is typically served with mint chutney or tomato ketchup, and it's a signature snack for Ramadan Iftar parties. 
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Prep Time 20 minutes
Cook Time 7 minutes
Course Appetizer, Snack
Cuisine Indian, Pakistani


  • 3 potatoes
  • 1 tsp dry fenugreek
  • ½ tsp chaat masala
  • 1 tsp chilli powder
  • 1 tsp red chilli flakes
  • salt (Adjustable)
  • 1 tsp pomegranate seeds
  • 1 tsp cumin seeds (jeera)
  • 1 tsp dry coriander powder
  • ½ bowl cabbage
  • ½ bowl green onions
  • ½ bowl cilantro
  • 3 green chillies
  • 1 tsp flour (to make a sticky mixture with water)
  • Samosa Wrapper (Patti/sheets)
  • 2 Cup cooking oil


  • First of all, boil the potatoes until they become softer.
  • Now crush the potatoes and mix with cilantro, green onion, cabbage, and all the spices.
  • Heat the small oil in a pan and fry this potato mixture for 3 to 4 minutes. Don't add water or excessive oil; moisture can affect the samosa wraps.
  • Place Patti (wraps/sheet) on a wooden board. To make a cone, fold left to right, then right to left. Fill with potato mixture, and then turn the cone in the forward direction. Now, finally, Seal the last opening with the help of the flour mixture.
  • Heat the 2 cups of oil in a pan and transfer the samosa to it. Keep an eye on them; you don't want them overly fried! Medium flame should do the trick. Also, keep flipping them to get a crispy texture. Now take them out and serve.


Keyword Aloo samosa, Samosa
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