Aloo Samosa Recipe & Calories | Easy Banane ka Tarika

Summary

Aloo samosa is everyone’s favorite crispy snack, but do you know its calories and the easiest way to make it at home? This guide shares an authentic aloo samosa recipe, its calorie breakdown, tips for making it perfect, and answers to common questions, all in a simple, friendly tone.

Introduction

Aloo samosa—just the name is enough to make anyone’s mouth water! This crispy, triangular snack filled with spicy potato masala is a beloved street food across India and Pakistan. Whether at tea time, parties, or Ramadan iftar, aloo samosa always finds a place. But do you know how many calories are in aloo samosa? Or aloo ka samosa kaise banaye ghar par? Don’t worry, we’ve got you covered with an easy aloo samosa recipe and more.

Aloo Samosa Calories

Let’s be honest—we love aloo samosas, but we’re also curious (and a little guilty) about their calorie content. Here’s a quick look:

Calories in One Medium Aloo Samosa:

• Fried Samosa (100g): ~260-300 calories

• Baked Samosa (100g): ~160-180 calories

• Air-Fried Samosa (100g): ~150-170 calories

What Affects Aloo Samosa Calories?

• Size of the samosa (bigger = more calories)

• Frying method (deep fry adds more oil & calories)

• Filling ingredients (adding peas, paneer, etc.)

If you’re health-conscious, try baking or air-frying for fewer calories.

Aloo Samosa Recipe

Ingredients:

For Dough:

• 2 cups all-purpose flour (maida)

• 4 tbsp oil or ghee

• ½ tsp salt

• Water (as needed for kneading)

For Filling:

• 3 large potatoes (boiled & mashed)

• 1 tsp cumin seeds

• 1 tsp coriander seeds (crushed)

• 1 tsp red chili powder

• 1 tsp garam masala

• 1 tsp amchur powder (dry mango powder)

• Salt to taste

• 2 green chilies (finely chopped)

• Fresh coriander (chopped)

• Oil for frying

Step-by-Step Preparation Method

Dough Making:

1. In a bowl, mix flour, salt, and oil.

2. Rub the mixture until crumbly.

3. Gradually add water and knead a firm dough.

4. Cover with a damp cloth & rest for 30 mins.

Aloo Masala Filling:

1. Heat 1 tbsp oil, add cumin & coriander seeds.

2. Add mashed potatoes & all spices.

3. Mix well, sauté for 2-3 minutes.

4. Add green chilies & fresh coriander.

5. Let it cool.

Shaping & Folding Samosas:

1. Divide dough into small balls.

2. Roll into oval/round shape & cut in half.

3. Shape into a cone, fill with aloo masala.

4. Seal edges with water & press properly.

Frying Aloo Samosas:

1. Heat oil on medium flame.

2. Fry samosas till golden & crispy.

3. Drain on paper towel.

Aloo Ka Samosa Kaise Banaye (Simple Method)

For those who want an easy tarika (method):

• Use ready-made samosa pattis (wrappers) for convenience.

• Use air fryer for less oily version.

• Freeze uncooked samosas & fry when needed.

• Add peas or paneer for variety.

Tips for Crispy Outer Layer:

• Don’t add too much water to the dough.

• Fry on medium-low heat for extra crispiness.

• Rest the dough properly before rolling.

Pro Tips for Perfect Aloo Samosa

• Don’t rush frying: High flame = outer brown, inner raw.

• Crush coriander seeds coarsely for better aroma.

• Seal edges tightly to avoid filling leakage.

• Use ghee in dough for richer taste.

Conclusion

Now you know everything—from aloo samosa calories to aloo samosa recipe and the easiest tarika of aloo ka samosa kaise banaye at home. Samosas are delicious, but enjoy them mindfully. Pair with green chutney or tamarind sauce and share with family & friends!

Table: Aloo Samosa Calories & Preparation Guide

FAQs

Q1: Can aloo samosas be frozen?

Yes! You can freeze uncooked samosas for up to 1 month. Fry or bake directly from frozen—just add 2-3 minutes extra cooking time.

Q2: How to make low-calorie aloo samosas?

Opt for baking or air-frying instead of deep frying. Also, use whole wheat flour for dough and minimal oil in filling.

Q3: What chutney pairs best with aloo samosa?

Mint-coriander green chutney and sweet tamarind chutney are classic. You can also enjoy with ketchup or garlic chutney.

Q4: How to avoid soggy samosas?

Fry on medium-low flame, avoid overcrowding the pan, and always drain on a tissue paper to keep them crisp.