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.

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



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.


  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.