Crispy Aloo Samosa Recipe | Easy Homemade Indian Samosa

Heat a pan and add whole coriander seeds, fennel seeds, cumin seeds and nigella seeds. Roast them gently over low heat until they become aromatic. Transfer the roasted spices to a plate and allow them to cool. Once cooled, grind them coarsely in a mixer.

Heat approximately 1 teaspoon of oil in the same pan. Add ¼ teaspoon nigella seeds. Once they begin to crackle, add the chopped green chillies along with crushed ginger and garlic. Sauté everything briefly over low to medium heat.

Add turmeric powder and Kashmiri red chilli powder. Do not cook the spices for too long. Add the potatoes cut into small pieces. Now add the coarsely ground roasted spice mixture and salt according to your taste. Mix everything thoroughly.

Do not add any water to the potatoes. Cover the pan and cook them over low heat for approximately 5–6 minutes. The potatoes will cook in their own moisture. Once cooked, add finely chopped fresh coriander leaves and mix well. Transfer the filling to a plate and allow it to cool completely.

Take 1½ cups of all-purpose flour in a large bowl. Add carom seeds, nigella seeds, salt and melted ghee. Rub the ghee into the flour thoroughly using your fingers. Properly mixing the ghee into the flour helps create the characteristic crispy samosa texture.

Gradually add a small amount of water and knead everything into a firm and smooth dough. Do not pour all the water at once. The samosa dough should be firmer than regular roti dough because a soft dough can affect the final crispy texture.

Divide the prepared dough into small portions and shape them into balls. Take one dough ball and roll it into a round shape. Do not roll it too thin. Cut the rolled dough through the center to create two equal semicircles.

Take one semicircle and apply a little water along its edges. Fold it into a cone shape and press the joined edge firmly. Make sure the seam is properly sealed so that the samosa does not open while frying.

Add approximately 2 tablespoons of completely cooled potato filling into the prepared cone. Apply a little water around the open edges and seal the samosa firmly. Prepare the remaining samosas in the same way.

Heat enough oil for deep frying. The oil should only be moderately warm and not extremely hot when you add the samosas. Place the samosas gently into the oil and do not turn them immediately.

Allow them to cook for a while before turning. Fry slowly over low heat, turning occasionally, until the samosas become evenly golden, crisp and flaky on all sides.

You can also serve fried green chillies with the samosas. Make a small slit in each green chilli before frying. This is important because it reduces the chance of the chilli bursting and splashing hot oil while frying.

Take another dough ball and roll it into a circle. For the designer version, lightly mash some of the prepared potato filling. Spread the filling evenly over one half of the rolled dough.

Fold the other half over the filling and gently press it with your hands so that everything stays in place.

Using a pizza cutter, cut the filled dough into strips. You can also use a sharp knife if you do not have a pizza cutter.

Place a spoon in the center and carefully lift each strip one by one, arranging them over the spoon to create a beautiful decorative samosa shape.

Carefully place the prepared Designer Samosa into moderately warm oil. Fry it slowly over low heat, turning carefully until it becomes golden and crispy on all sides.

Your traditional Crispy Aloo Samosas and Designer Samosas are now ready to serve.