Best Easy Aloo Samosa Recipe

Boil the potatoes in a large pot for about 20 minutes until fork-tender, then peel and roughly mash them while still hot for a smooth texture.

In a skillet over medium heat, add 2 tbsp oil and fry the cumin seeds until aromatic, then add minced ginger and onions; sauté until onion turns golden.

Add green peas and all dry seasonings (coriander powder, garam masala, red chili powder, and salt). Cook for 2 minutes on medium heat, stirring constantly.

Add the mashed potatoes to the skillet, mix thoroughly, and cook for another 3-4 minutes; finish with lemon juice and allow the filling to cool completely.

In a bowl, combine all-purpose flour, 4 tbsp oil, and a pinch of salt; rub with fingers to form coarse crumbs, then add water little by little, kneading into a firm but pliable dough.

Divide the dough into 6 balls, roll each into an oval, and cut in half. Shape each half into a cone, fill with potato mixture, and seal edges tightly using water.

Heat enough oil in a deep pan to 325°F (medium-low heat) for optimal crispiness. Fry samosas in batches, turning occasionally, until golden brown and crisp—about 7-9 minutes per batch.

Drain samosas on paper towels before serving with your favorite chutney.