Samosa is a very popular tea time snack from India. The crunchiest triangular cover, filled with stuffing. The filling varies from veg to non veg; from aloo to beetroot or mixed vegetables; Onion for the vegetarian version; scrambled eggs, chicken, mutton cooked minced meat used for non-veg versions. Aloo samosa is an easy to make, popular and liked by most of the people.

      Now a days this somosas can be prepared easily by store bought sambosa sheets. Just prepare the filling of your choice and fill the sheets; make turn overs, seal them and fry them in hot oil. Your somosas are ready. You can prepare the samosa sheets from scratch by mixing all purpose flour, salt, a tablespoon of oil and mix well like poori dough; spread the dough like pooris and cut the round pooris into half and make a cone out of this and fill and seal the samosas.

Evening Snacks

Potato, cooked & mashed- 1 (1 cup) 
Peas, fresh or frozen- 1 tablespoon
Onion, chopped-1  (½ cup)
Green chilli, chopped-1
Ginger garlic paste/ chopped- ½ teaspoon
Asafetida/ hing- pinch
Turmeric powder- 1/4 teaspoon
Coriander leaves, chopped- 2 teaspoons (optional)
Samosa leaves- 12
Oil- to deep fry
Corn flour- 1 teaspoon
All puropose flour- 1 teaspoon

  • Heat oil in a pan and onions and green chillies when the onions are soft add ginger garlic and asafetida.
  • Cook till the raw smell of ginger garlic leaves; add the turmeric powder and mix well. Immediately add cooked mashed potatoes, cooked peas, salt and coriander leaves.
  • Cook for two minutes and put off the gas and allow the mixture to cool.
  • Mix corn flour and all purpose flour as a thick slurry by adding two to three tablespoons of water.
  • Keep a tablespoon of stuffing inside the samosa leaf and hold the stuffing and make triangular turn overs.
  • Apply the paste on the edges of the samosa sheet and seal the edges.
  • Heat the oil in a pan till smoking hot and reduce the flame and deep fry till golden brown.
  • Serve with Ketchup/ tomato sauce