Tuesday, 7 October 2014


Aloo Matar Samosa


For crust:
Maida / All Purpose flour                  -1 cup
Sooji (fine semolina)                         -1 tbspoon
Salt                                                     -1/4 tspoon
Oil                                                      -2 tbspoons
Lukewarm water                                -1/3 cup

For filling:
Green peas                                         -2 cups boiled (I used Frozen peas)
Potato                                                 -2 cups boiled and mashed roughly
Oil                                                      -2 tablespoons
Coriander powder (dhania)                -3 tspoons
Red chili powder (Lal Mirchi)          -1 tspoon
Mango powder (amchoor)                 -1 tspoon
Garam masala                                    -1/4 tspoon
Salt                                                     -adjust to your taste


For Dough:
First Mix flour, sooji, salt, oil and water together to make soft dough. Knead the dough to make it smooth and pliable.Cover the dough and let it sit least 15 minutes.

To Make Filling:
Squeeze the excess water from boiled peas, and pat dry. Mix Potato mash and peas together.
Mix all the dry ingredients coriander, chili powder, garam masala, mango powder and salt to potato and pea mix.
Heat the oil in a frying pan over medium heat.
Put the potato and peas mix, stir fry and keep mashing, stir fry until no moisture is left, but do not make it very mushy. This should take about 10 minutes.
Turn off the heat and let the filling cool to the room temperature.

Method to Make samosas:
Knead the dough again for a minute. Divide the dough into 10-12 equal parts and roll into balls.
Roll each ball about 4 inch diameter and cut each circle in half.

Take one semicircle and wet the sides lightly all around and fold it into a cone shape.

Pinch the side of this cone so that it is completely sealed.
Fill the cone with about 1 teaspoon of filling. Press this filling down lightly.

Close the top of the cone to form a triangular shape, pinching the top edge to seal it completely.

Continue filling the rest of the samosas.

Heat about 2 inches of oil in a Karahi on medium heat.
To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Put 4-5 samosas in the karahi at a time, they should not overlap.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas are golden color on all sides. This should take about 6-7 minutes.
If you use a high heat, the samosa crust will be cooked from outside but inside the crust will be raw and not cook properly.
Put the Samosas out over paper towel to absorb extra oil. Samosas are ready.
Serve them with Green Chutney and Tomato Chutney.

No comments:

Post a Comment