Aloo Matar Samosa

The traditional Aloo Matar Samosa is large and its filling is mainly made up of potatoes and peas. Adding kaju and kishmish makes it a rich and tasty snack. For that extra zing you can also add some Amchur powder or black salt to the filling mixture. Serve hot delicious samosas with a sweet or spicy chutney or top them with hot Chole.

Ingredients
For The Samosa Covering
Maida 2 cups
Oil 4 tbsp
Salt a pinch
For The Filling
Oil 1 tbsp
Finely Chopped onions 1/2 cup
Peeled and mashed Aloo 1 cup boiled
Green peas 1 cup boiled
Grated Paneer (Cottage Cheese) 1/2 cup
Roughly chopped cashewnuts (kaju) 2 tbsp
Raisins (kismis) 2 tbsp
Green Chilli paste 1/2 tsp
Ginger (adrak) paste 1/2 tsp
Sugar 1 tbsp
Lemon Juice 2 tsp
Salt to taste
Chopped coriander (dhania) 2 tbsp
Other Ingredients
Oil for deep-frying
Chutney of your choice or channa for serving

 

Method:

For the Samosa covering:

  1. Combine the flour, oil and salt in a bowl and knead firm dough using enough water.
  2. Divide the dough into 6 equal portions and roll each portion into a 125 mm. X 50 mm. (5″ x 2″) oval. Keep aside.
  3. For the filling Heat the oil in a pan, add the onions and sauté till they turn translucent.
  4. Add all the remaining ingredients, except the coriander, and mix well.
  5. Cover and cook for 5 minutes on a slow flame.
  6. Remove from the flame, add the coriander and mix well.
  7. Divide the mixture into 12 equal portions and keep aside.

Method:

  1. Divide each samosa covering oval into 2 halves.
  2. Make a cone from each part and stuff it with 1 portion of the filling.
  3. Seal the edges carefully using a little water.
  4. Repeat with the remaining oval halves and filling to make 11 more samosas.
  5. Heat the oil in a kadhai and deep-fry the samosas on a slow flame till golden brown. Drain on absorbent paper.
  6. Serve hot with chutney of your choice or with Peshawari Chole.