Aloo (Potato) Wheat Samosa recipe | Learn how to make Perfect Wheat Samosa with Crispy Crust & Spicy Stuffing


Samosa, a popular deep-fried or baked pastry that would tempt us with the myriad Savoury fillings such as spiced onions, potatoes, peas, any vegetable or any meat. Samosas can be very popularly seen on the street sides of India which could be served as an appetizer and as a party snack.

Samosa envelope is done usually with all-purpose flour which people believe would deliver the best crispy samosas. Sometimes, Samosas could be a 50-50 combination of all-purpose flour and whole wheat flour. The 100% whole wheat samosas are rare to see commercially and even in households, only because of the false belief that Wheat Samosas won't turn out perfect in texture & taste, and the crust may turn dense if whole wheat flour is used.

Onion samosas and Aloo (potato) samosas vary themselves in dough kneading and folding part. In onion samosas, the rectangle pastry sheet should be folded into a triangle, stuffing the spiced onions inside. In Aloo samosas, the outer envelope should be formed into a cone, stuffing the spiced aloo masala inside.

Contrary to the common belief on the whole wheat samosas, the wheat samosas can excel in the perfect crispiness and of course, they can equal the taste of the usual street-style Maida samosas by pursuing certain tricks to get rid of the nutty taste of the wheat flour in the Samosa crust. That is the reason for this post, which resembles the party style aloo masala stuffing, with the Onion samosa like envelope formed into a cone. Wondering how? A glance at the unique features of this recipe.

Special features of this Aloo Wheat Samosa Post:
  • Uses Whole Wheat flour which is a healthy substitute for the Maida Samosa envelope.
  • Unlike usual Aloo Samosas, it uses very less oil during the kneading process which is more than enough for the perfect crisp on the crust.
  • Cooking the rolled roti on either side for about 10 seconds would benefit the Wheat Samosas in two ways:
1. Takes away the nutty taste of the wheat flour while experiencing the Wheat Samosas.
2. Would let the Wheat Samosas absorb less oil while deep frying them.

Finally, I would like to add on a few more tips to let you achieve the perfect Wheat Samosas like mine. Adding freshly crushed coriander seeds to the stuffing makes the Wheat Samosas a party style Appetizer. Introducing a hint of hing and chaat masala would let the Wheat Samosas reach the Punjabi style Samosas.

Dos while making Wheat Samosa:
Hot oil:
  • A tablespoon of hot oil while kneading the dough helps in achieving the crispy crust.
  • Also, rub the flour well with the hot oil for a few minutes which would do magic in delivering the party-perfect Samosas.
Cook both sides before making a Cone:
  • Cook the rolled portion of dough for not more than 10 seconds on either side.
  • If you skip this step, the end product crust could be somewhat dense and perhaps, it lends you a nutty flavoured Samosa crust.
Tight or Soft Dough:
  • The soft dough should be avoided in Aloo Samosas envelope as they tend to absorb more oil while deep frying.
  • But here as we half-cook the Samosas before deep frying, the soft dough would not be a problem to go for.
So, the recipe which I chose to post is the Perfect Wheat Samosa with the Crispy Crust and the Spicy flavoursome Aloo Matar Masala (Potato Peas Masala) stuffed inside. The wondering taste of the stuffed aloo masala and the crispy flaky Wheat Samosa would make you ask for 'one more' many countable times. It goes well with the Tamarind Dates sauce or any kind of Sweet & Spice dip.

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Preparation Time: 30 minutes
Soaking Time: 20 minutes
Cooking Time: 30 minutes
🍴Yields: 15 wheat samosas (approx)

Aloo (Potato) Wheat Samosa with Crispy Crust & Spicy Stuffing

A popular & tasty snack with the Whole wheat crust and the spicy potato peas masala stuffing which could either be deep-fried or baked.
What to Use? [1 cup = 300 ml]
For Dough:

  • Whole wheat flour - 1 cup
  • Salt - 1/4 tsp or as needed
  • Hot oil - 1 tbsp
  • Water - 1/3 cup

For Stuffing:
  • Oil - 1 tbsp
  • Fennel seeds - 1 tsp (whole or crushed)
  • Green chilly - 1 (finely chopped)
  • Ginger paste - 1 tsp (pasted or minced)
  • Garlic paste - 1 tsp (pasted or minced)(optional)
  • Curry leaves - a sprig (finely chopped)
  • Onion - 1 (big-sized) (sliced)
  • Potatoes - 4 (medium-size)(Cooked & slightly mashed)
  • Peas - 1/4 cup (cooked)
  • Red chilli powder - 1 tsp
  • Coriander powder - 1 tsp (powdered or crushed)
  • Garam masala - 1/4 tsp
  • Salt - as needed
  • Coriander leaves - a few (chopped)(for garnishing)
For Sealing the Samosa edges:
  • Whole wheat flour - 2 tbsp + Water - 4 tbsp

Steps Involved:  

Making Dough:
  • Add salt and hot oil to the whole wheat flour and rub well with the hands.
  • Add water and knead to form a soft dough.
  • Rest the dough for about 20 minutes to get soaked.
Making Aloo Masala:
  • Add fennel seeds, green chillies, ginger paste, garlic paste (if using) and curry leaves to the simmering oil and saute till the raw smell of the ginger and garlic goes away.
  • Add onions and saute till it turns translucent.
  • Add cooked potatoes and peas to the pan.
  • Season the masala with red chilli powder, coriander powder, garam masala powder and salt.
  • Finally, garnish the aloo masala with the freshly chopped coriander leaves.
Making of Samosa:
  • Take a small portion of dough and roll it to form a circle or oval.
  • Cook the rolled dough each side for not more than 10 seconds (or until half cooked).
  • Cut the half-cooked sheet into half (semi-circle).
  • Fold the semi-circle in such a way it forms a cone. Glue the edges with the wheat flour+water paste.
  • Fill the cone with the aloo stuffing.
  • Seal the samosa base with the wheat flour+water paste.
Deep frying or Baking the Samosa:
  • Heat enough oil for deep frying in a large pan.
  • Deep fry the wheat samosas in the medium hot oil until it reaches the golden brown colour.
  • In case of baking, bake the wheat samosas in the oven for about 35 to 40 minutes keeping the temperature at 180-degree Celcius.

Visual Treat: 

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For comforting the easy understandability of the recipe, the step by step detailed procedure along with the picture is shown below:

Step-by-Step Procedure with Pictures

How to Make?

Making of 'Dough for Samosa Envelope':
  • Take wheat flour in a mixing bowl. Add salt and hot oil to the wheat flour. Rub the wheat flour well to combine the ingredients. Do rub the flour for at least 2 minutes as it helps in giving the flakiness to the crust.
  • Add water to the wheat flour and knead it to form a soft dough. Much effort is not needed in the kneading part while preparing the dough for Wheat Samosa.
  • The soft dough is what we get with the mentioned amount of water. You could add or lessen the amount of water to form a soft dough.
  • Rest the dough undisturbed for about 20 minutes.

Making of Aloo Masala Stuffing:
  • Add a little oil to the pan. Add fennel seeds, ginger paste and garlic paste to the pan and saute till the raw smell goes away.
  • Add curry leaves to the pan and saute well. Though curry leaves are usually not added in the Samosa stuffing, I prefer adding them as they add a nice aroma to the stuffing.
  • Add in the onions and saute them until they become translucent.
  • Slightly mash the boiled potatoes and add to the pan.
  • Add the cooked green peas to the pan and mix well. You could use frozen or fresh peas as per your wish.
  • Season the aloo masala with red chilli powder, coriander powder, garam masala and salt. Some hing and chaat masala could be added at this stage if you want. Mix well to combine.
  • Sprinkle some fresh coriander leaves and switch off the stove. The Aloo Matar spicy Masala is now ready for stuffing. Cooldown the mixture completely.

Making of Samosa:
  • Take a small portion of the soaked dough and roll it into a circle or oval. I rolled the portion and cut it into a circle with diameter 8 inches.
  • Cook both sides, each side for 10 seconds on an iron skillet. Don't skip this step and also don't cook for a long time.
  • Cut the circle into half and you could make two wheat samosas using this.
  • Take one half (semi-circle) and fold it to form a cone. Glue the edges using wheat flour+water paste. Cone is formed now!
  • Fill the cone with aloo masala. You could add 3 teaspoons of aloo masala inside each wheat samosa.
  • Seal the Samosa base using wheat flour + water paste. Just glueing gives the flat onion samosa like pattern. Standing cone could be made by pinching or pleating the base at one particular place. I make flat cone pattern in this post.
  • Prepare all the wheat samosas in a similar way.

Deep frying or Baking the Wheat Samosas:
  • Deep fry the Aloo wheat Samosa in the medium hot oil until the golden-brown crust is formed.
  • For Baking, preheat the oven at 180-degree Celcius for 10 minutes and bake the Wheat Samosas at 180-degree Celcius for 35 to 40 minutes. A point to note is that Baked Samosas won't taste great than the deep-fried ones.

Visual Treat: 

 Video link for "Aloo (Potato) Wheat Samosa recipe " post:

 Subscribe to our YouTube channel!

  • Don't skip hot oil while kneading as it gives crispy and flaky samosa crust.
  • Cooking the rolled dough for a few seconds before making the cone let the samosas absorb very less oil with the additional advantage of omitting the nutty taste of wheat flour from the crust.
  • Wheat flour + water works well in sealing the samosas. So, skip using maida + water for glueing.
  • Though Puff pastry sheets could be used for making the samosa envelope, I suggest using the above method to make the healthy cum tasty Aloo Wheat Samosas.
Crispy, Flaky, Tasty & Healthy Aloo Wheat Samosas!