Crispy Aaloo Matar ke Samose

Name: Crispy Aaloo Matar ke Samose
Total time: 1800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: Ingredients for Samosa Crust; 2 cup plain flour (maida); 1/4 cup warm oil; 1/4 tsp carom seeds (ajwain); 1/4 teaspoon salt or to taste; For Samosa Filling; 2 tablespoons oil; 1 teaspoon mustard seeds (rai / sarson); 1 cup green peas boiled; 2 medium potatoes boiled and mashed; 1 teaspoon ginger-garlic paste; 1/2 teaspoon turmeric powder (haldi); 1 teaspoon coriander (dhania) powder; 1/2 teaspoon cumin seeds (jeera) powder; 1 teaspoon garam masala; 1 teaspoon sabji masala; 1/2 teaspoon fennel seeds (saunf); 1/2 teaspoon salt or to taste; Other Ingredients; 2 cups oil to deep fry

Sanchita Mittal @sm_thechef

Delhi

#ingredientmaida
Delicious and crispiest aaloo matar ke samose are served as a delectable starter or an evening snack along with tea or coffee.

Sanchita Mittal @sm_thechef

Delhi

#ingredientmaida
Delicious and crispiest aaloo matar ke samose are served as a delectable starter or an evening snack along with tea or coffee.

Saved

Ingredients

30 minutes

8 servings

Ingredients for Samosa Crust
2 cupplain flour (maida)
1/4 cupwarm oil
1/4 tspcarom seeds (ajwain)
1/4 teaspoonsalt or to taste
For Samosa Filling
2 tablespoonsoil
1 teaspoonmustard seeds (rai / sarson)
1 cupgreen peas boiled
2medium potatoes boiled and mashed
1 teaspoonginger-garlic paste
1/2 teaspoonturmeric powder (haldi)
1 teaspooncoriander (dhania) powder
1/2 teaspooncumin seeds (jeera) powder
1 teaspoongaram masala
1 teaspoonsabji masala
1/2 teaspoonfennel seeds (saunf)
1/2 teaspoonsalt or to taste
Other Ingredients
2 cupsoil to deep fry

Saved

Steps

30 minutes

1

Samosa crust
Combine all the ingredients in a bowl, using warm water and knead a semi-stiff dough. Cover with a samp muslin cloth and keep aside for 20 minutes.
2

Divide the dough into equal size balls and keep aside.
3

Samosa filling
Heat the oil in a pan add the cumin seeds, mustard seeds amd fennel seeds when it splutters add the boiled peas and fry for 2 minutes on medium flame
4

Add the ginger-garlic paste, turmeric powder and sauté for 30 seconds on high flame.
5

Add all the powdered masala, garam masala, sabji masala, salt and mashed potatoes and cook very nicely till it becomes dry.
6

Add the coriander leaves, mix well. Keep aside.
7

How to proceed
Roll out the dough into a small thin round poori, cut it into half, make a cone of the half chapati and add the filling into it and seal the edges it with the help of water
8

Repeat the same procedure with the remaining dough and the filling to get more samosas.
9

Heat the oil in a kadhai and deep-fry the samosas on a low flame till golden brown from all the sides.
10

Serve hot with green chutney or imli ki chutney