Fresco Aloo Samosa

Fresco Aloo Samosa Recipe

This recipe guides you through the preparation of the enticing “Fresco Aloo Samosa,” featuring a delightful fusion of flavors. Beginning with boiling and mashing potatoes, the filling incorporates chopped onion, green chilies, coriander, and spices, complemented by the freshness of washed pomegranate seeds. Ensuring a thorough mix guarantees an even distribution of flavors in this vibrant filling. The whisked egg is a sealant for the samosa pockets made from separated sheets, encapsulating the flavorful mixture. These pockets are then deep-fried until they achieve a golden brown hue in hot oil. Once fried, the “Fresco Aloo Samosas” are skillfully drained, resulting in a crispy and flavorful snack, ready to be savored.

Fresco Samosa (aloo, chicken & qeema) Recipe

Recipe by Saqib JavedCourse: Appetizers, SnacksCuisine: Pakistani, IndianDifficulty: Medium


Prep time


Cooking time






  • Potato (1/2 kg)

  • Salt (1 ½ tablespoon)

  • Red Chili powder (teaspoon)

  • Coriander powder (1 teaspoon)

  • Cumin seeds (1 teaspoon)

  • Green coriander leaves (1/4 cup chopped)

  • Dry pomegranate seeds (1/4 cup washed)

  • Onion (1/4 cup chopped)

  • Green chili (3-4 tablespoons)

  • Oil (4 cup for frying)

  • Samosa wrapping sheets (1 pack)

  • Egg (1)


  • Boiling Potatoes:
  • In a pot, add water and potatoes.
  • Boil until the potatoes are cooked.
  • Peel the boiled potatoes and mash them thoroughly, ensuring no lumps.
  • Preparing Filling:
  • Add chopped onion, chilies, and coriander to the mashed potatoes.
  • Mix the ingredients well.
  • Add spices and, finally, incorporate washed pomegranate seeds.
  • Ensuring Even Mixture:
  • Thoroughly mix the filling to ensure an even distribution of flavors.
  • The mixture should be well-combined for a consistent taste.
  • Whisking Egg:
  • In a small bowl, crack open an egg.
  • Whisk the egg using a whisker until well beaten.
  • Assembling Samosas:
  • Separate samosa sheets and create pockets.
  • Fill each pocket with the prepared potato and pomegranate mixture.
  • Seal the edges using the whisked egg, ensuring a secure closure.
  • Frying Samosas:
  • In a large pan, heat oil over medium flame until hot.
  • Carefully deep fry the samosas from both sides until they turn golden brown.Fresco Aloo Samosa
  • Serving:
  • Once fried, remove the samosas from the pan and drain excess oil.
  • Your potato and pomegranate samosas are now ready to be served.

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