Vegetable Samosas (Aaloo kay samosay)

Vegetable Samosas

I’m sure all Pakistani/Indian Cuisine enthusiasts must have had these samosas at least once in their lives. This Ramadan, I bring you a recipe for making these at home with very little effort. If you wish, you can use/create your own chicken/beef-based filling for these samosas.

Please do try them at home and say a silent prayer for me! 🙂


1. For Envelopes

  • 2 cups Flour
  • 1/2 tsp Ajwain (or Thyme)
  • 1/2 tsp Salt
  • 4 tbsp Oil
  • 2 tbsp Ghee (or Vegetable Shortening)
  • Water – to knead

2. For Filling

  • 3 medium Potatoes (boiled)
  • 2 tbsp Peas (boiled) – OPTIONAL
  • 1/2 tsp Dried Pomegranate seeds (anaar daana)
  • 1/2 tsp Blackseeds (kalonji)
  • 1 medium Onion (thinly chopped)
  • 1/2 tsp Turmeric Powder (haldi)
  • 8-10 Mint leaves
  • 5-6 Coriander leaf stalks
  • 4-5 Green Chilies (thinly sliced)
  • 1/4 tsp Coriander seeds (coarsely chopped)*
  • 1/4 tsp Red Chilies (coarsely chopped)*
  • 1/4 tsp Cumin (zeera – coarsely chopped)*
  • 1 tbsp Lemon Juice
  • 2 tbsp Oil or Ghee


1. Envelopes

  1. Add all ingredients and knead it into a slightly thick dough – use water sparingly (see video below for dough consistency)

2. Filling

  1. Heat oil in a pan and add the chopped onion to it; fry the onion until translucent – don’t let it change color
  2. Now add Pomegranete seeds, Kalonji, Turmeric Powder, Coriander leaves, Mint leaves, Green Chilies, Coriander seeds, Red Chilies, and Cumin seeds to the frying onion
  3. After about a minute, add little chunks of the boiled Potatoes and the peas to the mixture and cook until everything is properly mixed
  4. Add Lemon juice to the mixture and take it off the flame – let it cool before making the samosas

3. Folding


* My mother uses these three ingredients quite frequently so she always has a mixture of these three spices ready; if you want to make it yourself, use equal quantities of coriander seeds, red chilies and cumin seeds.

Vegetable Samosas