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‘Aloo ke samose aor aloo ki chatney’ is a famous street food item across India and Pakistan. People of every age love it for its crispy and spicy taste. Love for samosa is a daily business. However, craving for samosa in Ramzan 2020 like many other food items grows exponentially as you could see people standing in lines to add it in their Iftar menu.

So why to stand in lines when you could make you favorite aloo ke samose at home easily.

Aloo ke samose

Aloo Samosa Recipe

Course Appetizer, Side Dish
Cuisine Continental, Indian, Pakistani


Ingredients for Aloo ki Chatney

  • 1 piece Potato boiled
  • 2 tbsp Tamarind Pulp Imli ka ras
  • ½ tsp Red chili powder
  • ¼ tsp Red Chilies Crushed (Laal Mirchain Koti Hui)
  • ¼ tsp Cumin powder
  • 1 pinch Turmeric (Haldi)
  • ½ tsp Chaat masala
  • ½ tsp Coriander powder Dhania powder
  • 1 pinch Citric acid Tatri
  • 1 pinch Orange Food Color (Zarda Rang)
  • salt to taste
  • 1 tsp Sugar
  • ½ tsp Corn flour
  • ½ cup water

Samosa Stuffing

  • 2 – 3 tbsp Oil
  • 1 piece Onion small sized
  • ½ tsp Garlic
  • 1 tsp Red Chilies Crushed (Laal Mirchain Koti Hui)
  • ½ tsp Crushed Cumin seeds (Zeera kota hua)
  • 1 tsp Coriander (Dhaniya)
  • 1 pinch Turmeric (Haldi)
  • ½ tsp Chaat masala
  • Salt to taste
  • 1 Green Chili finely chopped
  • 4 – 5 leave Dried mint leaves
  • 2 pieces Potato large in size and already boiled.
  • ½ piece Lemon

Smosa Dough

  • 2 cups Refined flour
  • 1 tsp Salt
  • ½ tsp Cumin seeds
  • 2 tbsp Clarified butter (Ghee)
  • Water as needed


Aloo ki chatni

  • Add all the ingredients of aloo ki chatin in blender jar and blend them together. Add some water so that blended aloo would easily come out of the container.
  • Empty the container into a frying pan and cook the liquid mixture on medium flame for 2 – 3 minutes. Aloo ki chatni is ready.

Samosa Stuffing

  • Start by frying a small sized nicely chopped onion in a pan.
  • During the process add garlic and keep frying for 2 more minutes.
  • Then add red chilies, cumin seeds, turmeric, coriander, chaat masala, salt to your taste, finely chopped green chili and dried mint leaves one after another. Stir them and add already boiled potatoes. Stir again so that potato is nicely mixed with other seasonings and paste is formed. Add some more coriander leaves and squeeze half of the lemon over it. Stir to mix. Turn off the flame.

Samosa Dough

  • In a mixing bowl add 2 cups of refined flour (maida) season, salt, cumin seeds and ghee. Using your hand mix them together and add water as needed.
  • Kneed tight dough and rest it for 30 minutes.
  • On a flat surface make a round roll and cut it into small equal pieces. Roll out each piece into egg shaped parallel patties. Cut them into two pieces so that you can easily make two samosas out of it..
  • Using your fingers, fold the patti from the liner side in such a way that a triangular pocket is formed overlapping one side on the other. User water to glue the sides. The circular side is used to cover up the samosa after potato stuffing is filled in.
    Aloo ke samose
  • Heat oil and deep fry the samosas on low flame until golden. Aloo ka samosa is ready to be served with aloo ki chatni.
    Aloo ka samosa gets golden


Keyword Aloo ke samose, Ramazan Recipes, Samose

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