Commercial Crispy Aloo Samosa Recipe (15 kg Potato Batch)
This is a commercial bakery samosa: a big batch of spiced potato filling made from 15 kg of boiled potatoes, and a very stiff maida dough that fries up crisp and not oily. We filmed the whole batch at a bakery in Karachi. The amounts on this page are for that batch; the video labels each one on screen.
Serves: about 50 | Prep: 1 hour | Cook: about 45 min
Difficulty: Easy (our estimate) | Best for: Ramadan iftar, parties, selling
Heat level: medium (our estimate)
Watch the Commercial Aloo Samosa Video
What Makes This Commercial Aloo Samosa Different
A hard dough. The dough is stiff and kneaded with fists (mukki). A hard dough is what gives a crisp, non-oily crust.
Spices fried in ghee first. Cumin and green chilli go into hot ghee, then the spices, then the boiled potatoes are mashed into this base.
Korma masala. A little korma masala in the filling gives the bakery aroma.
Slow frying. The samosas fry in medium-hot oil. If the oil is too hot, the crust blisters.
Ingredient Notes
- Potatoes: boil them well and mash them in the pan while the flame is off.
- Ajwain: 30 g of carom seeds in the dough gives the classic samosa taste and helps digestion.
- Scale: the batch is 15 kg of potatoes. For a home batch, divide everything by 10 or 15.
| Ingredient | 15 kg potatoesserves 50 | Notes |
|---|---|---|
| For Potato Filling (15kg Scale) | ||
| Potatoes Boiled | 15 kg | |
| Ghee For tempering | 400 grams | |
| Cumin Seeds Zeera | 20 grams | |
| Green Chili Crushed | 150 grams | |
| Red Chili Flakes Kuti Lal Mirch | 100 grams | |
| Coriander Seeds Crushed | 100 grams | |
| Turmeric Powder Haldi | 30 grams | |
| Garam Masala | 10 grams | |
| Korma Masala For signature aroma | 20 grams | |
| Salt Adjust to taste | 50 grams | |
| Fresh Coriander Chopped | 1 Bunch | |
| Fresh Mint Chopped | 1 Bunch | |
| For Samosa Dough | ||
| All-Purpose Flour Maida | 8 kg | |
| Ghee | 750 grams | |
| Salt | 150 grams | |
| Carom Seeds Ajwain | 30 grams | |
| Water Approx | 2 Liters | |
Amounts are from the video and recipe card. Items marked * are our estimate.
How to Make Commercial Aloo Samosa
1. Temper the spices
Heat ghee in a large commercial wok. Add cumin seeds (zeera) and sauté for a minute until aromatic. Add crushed green chilies and fry for 2-3 minutes. This step releases the heat and flavor essential for a street-style taste.
2. Add the spice blend
Add red chili flakes, crushed coriander, turmeric, garam masala, and korma masala. The korma masala is the secret ingredient for that unique bakery fragrance. Add salt and cook the spices for 4-5 minutes.
3. Mash the potatoes
Add the boiled potatoes into the spice base. Turn off the flame and mash the potatoes thoroughly so they absorb all the flavors. Finish with fresh coriander and mint leaves. Let it cool completely.
4. Make the stiff dough
In a large bowl, mix maida, ghee, salt, and ajwain. Add water gradually to form a very stiff and hard dough. A hard dough is the secret to a crispy, non-oily samosa crust. Give it “mukki” (knead with fists) until smooth.
5. Shape the samosas
Divide the dough into small balls (pedas) and roll them out into oval shapes. Cut them in half to create the pockets for filling.
6. Fill and fry
Deep Frying Place the potato filling inside the dough pockets and seal the edges with a little water. Deep fry in oil over medium heat. Note: The oil should not be too hot, or the samosas will have bubbles; fry slowly for maximum crunch.
Crispy Aloo Samosa (Commercial Style)
Ingredients
Method
- Heat ghee in a large commercial wok. Add cumin seeds (zeera) and sauté for a minute until aromatic.
- Add crushed green chilies and fry for 2-3 minutes. This step releases the heat and flavor essential for a street-style taste.
- Add red chili flakes, crushed coriander, turmeric, garam masala, and korma masala. The korma masala is the secret ingredient for that unique bakery fragrance. Add salt and cook the spices for 4-5 minutes.
- Add the boiled potatoes into the spice base. Turn off the flame and mash the potatoes thoroughly so they absorb all the flavors. Finish with fresh coriander and mint leaves. Let it cool completely.
- In a large bowl, mix maida, ghee, salt, and ajwain. Add water gradually to form a very stiff and hard dough. A hard dough is the secret to a crispy, non-oily samosa crust. Give it “mukki” (knead with fists) until smooth.
- Divide the dough into small balls (pedas) and roll them out into oval shapes. Cut them in half to create the pockets for filling.
- Deep Frying Place the potato filling inside the dough pockets and seal the edges with a little water. Deep fry in oil over medium heat. Note: The oil should not be too hot, or the samosas will have bubbles; fry slowly for maximum crunch.
Video
Notes
- Dough Texture: Do not ever soften the dough. Getting that commercial bakery-style crunch must be difficult.
- Frying Temperature: Fry at a low to medium temperature at all times. It guarantees that the samosa is crispy on the inside, but it takes time.
- The Secret Touch: The filling has a professional catering scent that distinguishes it from homemade versions when a modest amount of Korma Masala is added.
Commercial Aloo Samosa Problems and How to Fix Them
- The crust blisters: the oil was too hot. Fry slowly in medium-hot oil.
- The samosa is oily: the dough was too soft. Knead a very stiff dough.
- The filling leaks: the edges were not sealed. Seal them with a little water.
Serving and Storing
Serve hot with tamarind chutney or ketchup. Fried samosas are best eaten the same day; the unfried, filled samosas can be frozen.
Commercial Aloo Samosa FAQs
Why is the samosa dough so hard?
A stiff dough makes a crisp, non-oily crust.
How much does this recipe make?
It is a commercial batch from 15 kg of potatoes and 8 kg of flour, enough for about 50 people.
Can I make a smaller batch?
Yes. Divide all amounts by 10 or 15 and keep the same method.
More Recipes
- Bakery style spring rolls: another bakery snack for Ramadan.
- Commercial chicken malai boti: a BBQ starter for the same table.
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