Rehmat-e-Shereen Smosa (aloo)

Rehmat-e-Shereen Smosa (aloo) Recipe

Rehmat-e-Shereen Smosa is a popular snack or appetizer that is made with a savory filling wrapped in a thin dough and deep-fried. The filling is typically made with minced meat, vegetables, and spices, and the dough is made with all-purpose flour, water, and oil.

Samosas are thought to have originated in Central Asia and were brought to India by the Mughal invaders in the 16th century. They quickly became popular in India and are now enjoyed all over the world.

Rehmat-e-shereen smosa (aloo) Recipe

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


Prep time


Cooking time






  • Potato (1/2 kg)

  • Paprika (1 table spoon)

  • Salt (1 ½ tablespoon)

  • Turmeric (1/2 teaspoon)

  • Green coriander (1/4 cup chopped)

  • Mint leaves (1/4 cup chopped)

  • Green chili (3 tablespoons)

  • All-purpose flour (2 cup)

  • Oil (4 cup for frying)

  • Cumin seed (2 teaspoon)


  • Boil Potatoes
  • In a large pot, add potatoes and boil for approximately half an hour on medium heat.
  • Check Potatoes for Doneness
  • Using a fork or knife, poke the potatoes to ensure they are thoroughly cooked from all sides, especially the core.
  • Peel and Mash Potatoes
  • Remove the potatoes from the pot, peel them, and mash them using a masher or grater for perfect mashed potatoes.
  • Season the Mashed Potatoes
  • Add salt, paprika, turmeric, green chili, green coriander, and mint leaves to the mashed potatoes. Mix well, ensuring the right consistency.
  • Prepare Flour Paste
  • In a small bowl, combine two tablespoons of all-purpose flour with water, mixing until it forms a thick paste.
  • Make Dough
  • In a separate bowl, mix all-purpose flour and cumin seeds with water, adding salt. Knead the flour mixture until it forms a soft dough. Grease a bowl with oil, place the dough in it, and wrap it with a thin cloth.
  • Roll Dough and Fill
  • Take a small portion of the dough, roll it with a roller, create a pocket, and fill it with the prepared potato mixture. Seal the samosa with the flour paste.
  • Deep Fry Samosas
  • In a pan, heat oil and deep fry the samosas until they are golden brown from all sides.Aloo Samosa
  • Drain and Serve
  • Remove the fried samosas from the oil, drain excess oil, and serve them hot with mint sauce.

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