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:
- Combine the flour, oil and salt in a bowl and knead firm dough using enough water.
- Divide the dough into 6 equal portions and roll each portion into a 125 mm. X 50 mm. (5″ x 2″) oval. Keep aside.
- For the filling Heat the oil in a pan, add the onions and sauté till they turn translucent.
- Add all the remaining ingredients, except the coriander, and mix well.
- Cover and cook for 5 minutes on a slow flame.
- Remove from the flame, add the coriander and mix well.
- Divide the mixture into 12 equal portions and keep aside.
Method:
- Divide each samosa covering oval into 2 halves.
- Make a cone from each part and stuff it with 1 portion of the filling.
- Seal the edges carefully using a little water.
- Repeat with the remaining oval halves and filling to make 11 more samosas.
- Heat the oil in a kadhai and deep-fry the samosas on a slow flame till golden brown. Drain on absorbent paper.
- Serve hot with chutney of your choice or with Peshawari Chole.
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