Aloo Samosa

10 piece costed ₹64.4 including LPG

1 piece costs ₹6.44 and contains 304 calories

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General Recipe Information
Recipe Cost ₹ 64.4 for 10 piece
Total Calories3041
Water Used1.6 Liters
Labour73 Minutes
Total Time112 Minutes
LPG cylinder cost₹ (Domestic 14.2Kg)
LPG Burned60 Minutes (~ ₹ 10)
Recipe typevegan
Sugar Free?no
Gluten Free?no
Ingredient breakup
Name Cost/Kg Cal/100g Qty (units) UsedCost UsedCal
Potatoes 94 500 grams 7.5 470
Green chillies 80 5 units 0.8 8
Garlic Cloves 149 10 cloves 1.2 15
Green Coriander 23 50 grams 3 12
Ginger 80 20 grams 1.6 16
Mustard oil 884 2 spoons 2 88
Fennel seeds 345 4 pinches 2.4 28
Cumin seeds 380 4 pinches 2.4 30
Green peas 84 50 grams 5 42
Garam Masala 315 0.5 spoons 0.75 8
Turmeric Powder 312 0.5 spoons 0.5 8
Common salt 0 1 spoon 0.24 0
All purpose flour 495 250 grams 6.25 1238
Common salt 0 0.5 spoons 0.12 0
Carom seeds 420 4 pinches 3.2 34
Refined oil 900 4 spoons 2.4 144
Refined oil 900 25 spoons 15 900
COST : ₹   54.36     CALORIES : 3041
Step by step Recipe of Aloo Samosa

Before starting this recipe, make sure you have all the ingredients shown above. Changing quantity of ingredents may affect the recipe taste or performance. Also please check labour time and total time to ensure that you have sufficient time and energy.

While making Aloo Samosa, follow these 43 steps every time.

  1. Add 500 grams of Potatoes in cooker.
  2. Add 1 Liter water.
  3. Boil the potatoes for 20 Min & then cool for 20 Min.
  4. While potatoes are resting, prepare vegetables.
  5. Using 0.5 liters of water to wash vegetables.
  6. Mince 5 units of Green chillies.
  7. Peel 10-12 Garlic Cloves.
  8. Mince 50 grams of Green Coriander.
  9. Wash, peel and cut Ginger.
  10. Potatoes would be cold by now, peel them.
  11. Heat 2 spoons of Mustard oil.
  12. Add 4 pinches of Fennel seeds.
  13. Add 4 pinches of Cumin seeds.
  14. Add chopped vegetables.
  15. Add 50 grams of Green peas.
  16. Add 0.5 spoons of Garam Masala.
  17. Add 0.5 spoons of Turmeric Powder.
  18. add boiled potatoes.
  19. Mash potatoes & fry for 10 Min.
  20. Add 1 spoon of Common salt.
  21. Mix well & turn off flame.
  22. add 1 tbsp all purpose floor in a pan.
  23. add 1 glass water.
  24. Keep mixing at high flame until thickens.
  25. Kill flame & cool it after it boils.
  26. Add 250 grams of All purpose flour in kneading bowl.
  27. Add 0.5 spoons of Common salt.
  28. Add 4 pinches of Carom seeds.
  29. Add 4 spoons of Refined oil.
  30. Knead the dough in oil until it can bind easily.
  31. Add water as needed while knead the dough.
  32. Split and divide dough to form balls.
  33. It took 20 minutes to roll, stuff & pack all samosa.
  34. Roll to flatten the ball, split it, use half for every samosa.
  35. Use the edible glue we made to stick samosa edges.
  36. Fill with mashed potato filling.
  37. Seal the samosa ensuring it will not leak during frying.
  38. Preheat Sufficient Refined oil for frying.
  39. Add all samosa when oil is hot.
  40. Reduce flame to medium then cook for 20 minutes.
  41. 100ml refined oil is absorbed by samosa units.
  42. Remove samosa units from oil when ready.
  43. Its ready, serve them hot.
# Content Stats
1 Add 500 grams of Potatoes in cooker +0 +470 +0 +7.5 +0 +0
2 Add 1 Liter water +0 +0 +1 +0 +0 +0
3 Boil the potatoes for 20 Min & then cool for 20 Min +20 +0 +0 +0 +1 +40
4 While potatoes are resting, prepare vegetables +0 +0 +0 +0 +0 +0
5 Using 0.5 liters of water to wash vegetables +0 +0 +0.5 +0 +0 +0
6 Mince 5 units of Green chillies +0 +8 +0 +0.8 +2 +0
7 Peel 10-12 Garlic Cloves +0 +15 +0 +1.2 +5 +0
8 Mince 50 grams of Green Coriander +0 +12 +0 +3 +2 +0
9 Wash, peel and cut Ginger +0 +16 +0 +1.6 +2 +0
10 Potatoes would be cold by now, peel them +0 +0 +0 +0 +2 +2
11 Heat 2 spoons of Mustard oil +5 +88 +0 +2 +5 +5
12 Add 4 pinches of Fennel seeds +0 +28 +0 +2.4 +0 +0
13 Add 4 pinches of Cumin seeds +0 +30 +0 +2.4 +0 +0
14 Add chopped vegetables +0 +0 +0 +0 +0 +0
15 Add 50 grams of Green peas +0 +42 +0 +5 +0 +0
16 Add 0.5 spoons of Garam Masala +0 +8 +0 +0.75 +0 +0
17 Add 0.5 spoons of Turmeric Powder +0 +8 +0 +0.5 +0 +0
18 add boiled potatoes +0 +0 +0 +0 +0 +0
19 Mash potatoes & fry for 10 Min +10 +0 +0 +0 +10 +10
20 Add 1 spoon of Common salt +0 +0 +0 +0.24 +0 +0
21 Mix well & turn off flame +0 +0 +0 +0 +0 +0
22 add 1 tbsp all purpose floor in a pan +0 +0 +0 +0 +0 +0
23 add 1 glass water +0 +0 +0 +0 +0 +0
24 Keep mixing at high flame until thickens +0 +0 +0 +0 +0 +0
25 Kill flame & cool it after it boils +0 +0 +0 +0 +0 +0
26 Add 250 grams of All purpose flour in kneading bowl +0 +1238 +0 +6.25 +0 +0
27 Add 0.5 spoons of Common salt +0 +0 +0 +0.12 +0 +0
28 Add 4 pinches of Carom seeds +0 +34 +0 +3.2 +0 +0
29 Add 4 spoons of Refined oil +0 +144 +0 +2.4 +0 +0
30 Knead the dough in oil until it can bind easily +0 +0 +0 +0 +5 +5
31 Add water as needed while knead the dough +0 +0 +0.1 +0 +5 +5
32 Split and divide dough to form balls +0 +0 +0 +0 +0 +0
33 It took 20 minutes to roll, stuff & pack all samosa +0 +0 +0 +0 +20 +20
34 Roll to flatten the ball, split it, use half for every samosa +0 +0 +0 +0 +0 +0
35 Use the edible glue we made to stick samosa edges +0 +0 +0 +0 +0 +0
36 Fill with mashed potato filling +0 +0 +0 +0 +0 +0
37 Seal the samosa ensuring it will not leak during frying +0 +0 +0 +0 +0 +0
38 Preheat Sufficient Refined oil for frying +5 +0 +0 +0 +5 +5
39 Add all samosa when oil is hot +0 +0 +0 +0 +0 +0
40 Reduce flame to medium then cook for 20 minutes +20 +0 +0 +0 +20 +20
41 100ml refined oil is absorbed by samosa units +0 +900 +0 +15 +0 +0
42 Remove samosa units from oil when ready +0 +0 +0 +0 +0 +0
43 Its ready, serve them hot +0 +0 +0 +0 +0 +0
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