Aloo Mutter Samosa Recipe (2024)

Samosas are a great addition to snack platters or festive spreads. The perfect samosa is crunchy on the outside and flavorfully spiced on the inside. They are prepared a myriad of different ways throughout India, and filled with different vegetables, meat, and even seafood. This recipe is for what is perhaps the best-known kind of samosa, aloo mutter. It includes a spicy traditional filling with peas and potatoes and leaves room for variations.

Using store-bought wonton wrappers guarantees a flaky crust and makes quick work of an otherwise labor-intensive process.

"Wonton wrappers make the whole process much faster, and you can actually make samosas in about an hour! These samosas are a flavor bomb, and the mixture of spices is just on-point. I definitely recommend the mint-coriander chutney for dipping as it was a perfect match." —Tara Omidvar

A Note From Our Recipe Tester

Ingredients

For the Filling

1 teaspoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced fresh ginger
1 teaspoon minced fresh garlic
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 teaspoon chaat masala
1 1/2 cups boiled and mashed potatoes, Idaho Russet or Yukon Gold
1/2 cup petite peas, blanched
1 tablespoon fresh-squeezed lemon juice
1 teaspoon granulated sugar
Kosher salt, to taste
See Also
Easy Green Mango Chutney (5-ingredient Recipe) - Go Healthy Ever After 1-Pot Green Lentil Dal Recipe - Elavegan 40 Vegetarian Recipes Made with Farmers Market Finds Chicken Korma (Easy, Authentic Recipe) - Foodess
Vegetable oil, for frying

For Assembling the Samosas

24 wonton wrappers (homemade or store-bought)
4 tablespoons water, for sealing

Steps to Make It

Make the Filling

Gather the ingredients.
Heat the oil in a large saucepan over medium-high heat.
When the oil is hot but not smoking, add cumin seeds and let them sizzle and season the oil for a minute or two.
Add the minced ginger and garlic and allow everything to cook for 30 seconds. Reduce the heat for the next step.
Add the dry spices spices: turmeric, cayenne pepper, garam masala, and chaat masala. Mix in quickly.
Add the mashed potatoes and blanched peas and mix vigorously to ensure the spices are well distributed. Allow this to cook over low heat for a minute.
See Also
Dahi Vada Recipe (Authentic North Indian Recipe)
Make a small well in the center of the potato mixture and add the lemon juice, sugar, and salt to taste. Mix well.
Remove filling from heat and pour in a bowl. Allow to cool completely before using.

Assemble the Samosas

Work with one wrapper at a time. Line the outer edge of the wonton wrapper with a little water.
Scoop out about a tablespoon of the filling and place it in one corner of the wrapper, away from the center.
Fold the opposite corner of the wrapper over it, and pinch the two edges together to create a seal. The finished samosa will look like a triangle.

Cook the Samosas

Heat 2 inches of cooking oil in a heavy-bottomed saucepan. The oil should go no more than halfway up the side of the pan, and the pan must be wide enough to hold at least two samosas side by side. Line a plate with a couple layers of paper towels. Test the oil with a piece of an empty wonton wrapper. If it sinks and then quickly floats, the oil is hot enough.
Slide in one or two samosas. Do not crowd them—they should have room to float on their own, and there should be enough space to flip each of them.
Fry until the samosas are golden on either side. This will take a minute or two for each side. Carefully remove from oil with a slotted spoon or spider and place on paper towels to drain. Allow to cool before eating.

Tips

Wonton wrappers are a convenient store-bought swap for fresh dough in this recipe.
Drain away any residual water before mashing the potatoes. Any residual moisture not absorbed by the potato will escape into the hot oil and cause the oil to sputter.

Serving Suggestions

Serve with chutney of choice, such as mint-coriander chutney or tamarind chutney.
Pair with ginger chai.

Make Ahead

The filling can be made up to a week ahead.
If doing so, freeze it after it is made.
Thaw filling in the refrigerator the day before making the samosas, and bring it to room temperature before assembling the samosas.
If the filling is still frozen or cold when the samosas are being fried, they may unravel in the hot oil.

Recipe Variations

Add fresh herbs like mint and cilantro to the samosa filling only if the samosa will be fried and served immediately.
Add a few tablespoons of shredded white cheddar cheese, crumbled paneer, feta cheese or parmesan for a cheesy filling.
Small amounts of shredded rotisserie chicken, cooked minced chicken, or even cooked shrimp can be mixed into the filling just before the samosas are filled.
When making recipe variations, barring cheese, all other additions must be completely cooked.
Dust the freshly-fried samosas while they are still hot with parmesan and finely-chopped herbs for a festive appearance.

How to Store and Freeze

Once fried, samosas made with wonton wrappers will lose their crunch. To refresh them, place them in a single layer on a cookie sheet in an oven preheated to 180 F. Warm them for 10-12 minutes. Serve immediately.
Samosas with completely cooked fillings can be stuffed up to two days ahead of time. Store them in the freezer. Let them gradually thaw overnight in the fridge. Then, bring them to room temperature. Dab away any condensation before frying.

Nutrition Facts (per serving)
228	Calories
15g	Fat
19g	Carbs
6g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 12
Amount per serving
Calories	228
% Daily Value*
Total Fat 15g	19%
Saturated Fat 2g	8%
Cholesterol 18mg	6%
Sodium 278mg	12%
Total Carbohydrate 19g	7%
Dietary Fiber 2g	6%
Total Sugars 2g
Protein 6g
Vitamin C 5mg	24%
Calcium 26mg	2%
Iron 1mg	8%
Potassium 216mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

samosa recipe
alloo mutter samosa
appetizer
indian

Rate This Recipe

I don't like this at all.It's not the worst.Sure, this will do.I'm a fan—would recommend.Amazing! I love it!Thanks for your rating!

FAQs

What is Aloo samosa made of? ›

Samosa is a deep fried pastry with a spiced filling usually made with potatoes, spices and herbs. Sometimes these are also made with minced meat (keema). Samosa is one of the most commonly eaten snack across India.

Keep Reading ›

What is samosa batter made of? ›

A traditional samosa is made with a mixture of maida flour (a white wheat flour that can be substituted with all-purpose flour), vegetable oil or butter, salt, and water. Traditional samosa dough is often flavored with carom seeds.

See Details ›

What are traditional samosas made of? ›

India. The samosa is prepared with an all-purpose flour (locally known as maida) and stuffed with a filling, often a mixture of diced and cooked or mashed boiled potato, onions, green peas, lentils, ginger, spices and green chili. A samosa can be vegetarian or non-vegetarian, depending on the filling.

Get More Info Here ›

What is Punjabi samosa made of? ›

The traditional Punjabi Samosa is large and its filling is mainly made up of potatoes and peas. You can even add chopped cashew nuts and raisins to make them a rich and tasty snack. For that extra zing to Punjabi veg samosa you can also add some anardaana or black salt to the filling mixture.

See Details ›

What is the difference between Punjabi samosa and regular samosa? ›

Punjabi Samosas are slightly different to the regular samosas that you would find commonly everywhere. The Punjabi samosa consists of a flaky crust made using butter or ghee,while the regular kind are made using phlyo pastry-ish strips of dough. Of course it's much richer in flavour and texture than the regular ones.

Why my samosa is not crispy? ›

Most important thing to remember is to not the fry the samosa on high heat, they will not get crispy if you do so and the dough will remain uncooked. The samosa will also have bubbles on the crust if you oil temperature is hot while frying the samosa.

What are the two sauces that come with samosas? ›

Most Common Samosa Sauces

Green sauce: Usually a mint cilantro chutney, cilantro chutney, or hari chutney. Brown sauce: This sauce is usually a tamarind chutney or imli ki chutney and tastes sweet and sour.

Know More ›

Is samosa arab or Indian? ›

Although many think the samosa originated in South Asia, its roots can be traced back to Central Asia & the Middle East. In Arab cookbooks dating from the 10th to 13th centuries, pastries were referred to as 'sanbusak,' derived from the Persian term 'Sanbosag.

Show Me More ›

Which oil is best for frying samosas? ›

The goal is to ensure the entire surface of the samosas are coated for that ultra-crispy texture. Canola or Vegetable Oil: Canola or any light-colored vegetable oil will work for deep frying.

What is samosa called in English? ›

samosa in American English

(səˈmoʊsə ) noun. a small pastry turnover, orig. of India, filled with a spicy meat or vegetable mixture, as of potatoes and peas.

Know More ›

Why do samosas taste different? ›

Cummin seeds , Pepper etc are used in some places but not else where. Hence the difference in tastes.

What do you serve with samosas? ›

The most common way to serve a samosa is with a dip called chutney. Green chutney is something that gives samosa a whole new dimension, and they pair so well together. This chutney is mainly comprised of two common Indian herbs—cilantro and mint.

Discover More ›

What is the difference between Bengali and Punjabi samosa? ›

It is found all over in India in numerous regional variations ranging from the spicy North Indian variety to the Bengali mishti shingara that is filled with sweetened reduced milk. North Indian(or Punjabi) samosas are large and plump with a filling made of spicy mashed potatoes and peas.

See Details ›

Is Punjabi samosa healthy? ›

No, this recipe is not good for diabetics, heart and weight loss. We all love Punjabi Samosa but sadly it has 3 killer issues in them. Plain flour, potatoes to make the samosa and then the samosa is deep fried.

Read On ›

Are potato samosas healthy? ›

Aloo Samosa calories

Samosa contains 35% carbohydrates, 5% protein, and 60% fat. Avoid eating samosa as it is a deep-fried snack high in calories, saturated fat, and trans fat.

What are vegetarian samosas made of? ›

They're also an excellent Indian vegetarian dish, as in this recipe, which includes cubed potatoes, peas, carrots, and onions. A good vegetable samosa often contains garam masala, which is a combination of several spices: coriander, cumin, cloves, pepper, cardamom, cinnamon, and bay leaves.

Tell Me More ›

Is aloo samosa good for health? ›

Owing to its components, samosas are loaded with fat, carbohydrates, proteins, fibre, sodium, potassium, iron, vitamins, and calcium. However, it must be noted that samosas are not precisely classified as a healthy snack and should be consumed in moderation.

What is a potato samosa? ›

noun,plural sa·mo·sas, sa·mo·sa. an Indian fried turnover filled with minced meat or vegetables and spices: potato samosas.

Get More Info ›