Aloo Samosas (Crispy Potato & Pea Samosas)

Golden, flaky samosas filled with spiced potatoes and peas are one of the most beloved snacks across India. The pastry is crisp and sturdy thanks to the addition of ghee and carom seeds (ajwain), which add a subtle savory aroma that balances the rich potato filling. 

Serves

Makes about 12 samosas

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

Dough

2 cups all-purpose flour, plus more as needed

4 tablespoons ghee or canola oil

1/2 teaspoon carom seeds (ajwain)

1 teaspoon kosher salt

1/4 -1/3 cups water, plus more as needed

Potato & Pea Filling

2 medium russet potatoes (about 1  pound), peeled and cut into 2-inch pieces

1 tablespoon ghee

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/4 medium yellow onion, grated on large holes of a box grater

2 teaspoons ginger, grated

1 clove garlic, grated

1/2 green (serrano) chile, stemmed, seeded and finely chopped

1/2 teaspoon garam masala

1/4 teaspoon turmeric

1 teaspoon kosher salt, plus more to taste

1/4 cup peas (fresh or frozen), cooked or thawed

¼ cup chopped cilantro

Neutral Oil, for frying (Canola, Safflower, Avocado, etc.)

Instructions:

To make the dough, in a large mixing bowl combine the flour, carom seeds, and salt. Add the ghee or oil and rub it into the flour with your fingers until the mixture resembles coarse sand. Add 1/4 cup of the water and mix until a firm dough forms. Add more water, a teaspoon at a time, as needed. Knead gently for 3–4 minutes until smooth. Cover with a towel or wrap in plastic wrap and let the dough rest for 20–30 minutes.

To prepare the filling, place the potatoes in a pot, cover with salted water, and bring to a boil. Cook until tender, about 12–15 minutes, then drain. 

Heat the ghee in a skillet over medium heat. Add the mustard seeds and cumin seeds and cook until fragrant and starting to pop, about 30 seconds. Add the onion, ginger, garlic, chili,  garam masala and turmeric and cook, stirring occasionally, for about 2 minutes. Fold in the potatoes and use a fork or the back of a spoon to mash lightly. Add a little water if the potatoes start to stick. Fold in the peas and cilantro and season to taste with salt. Set aside to cool for about 20 minutes.

Divide the dough into 3 equal balls. Use a rolling pin to roll each ball into a thin 6–7 inch oval. Cut the oval in half to create two semicircles. Brush the cut edge lightly with water, then take one semicircle and form it into a cone by overlapping the straight edges and pinching together. 

Fill the cone with about 2 tablespoons of filling, leaving a 1 inch space at the top. Seal the open edge by pinching firmly to form the classic triangular samosa shape. Repeat with remaining dough and filling.

Heat about 3-inches of oil in a pot to 325°F. Fry the samosas in batches for 6–8 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Serve the samosas warm with your favorite chutney.

Cook’s Notes:

Why carom seeds matter:
Carom seeds (ajwain) give samosa dough its subtle savory flavor and help with digestion, which is why they’re traditionally used in fried snacks.

Fry at moderate heat:
Traditional samosas are fried at a slightly lower temperature so the crust cooks slowly and becomes deeply crisp rather than blistering too quickly.

Make ahead tip:
You can assemble samosas several hours in advance and refrigerate them before frying.