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Before you jump to Aloo Matar Samosas recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater
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We hope you got insight from reading it, now let’s go back to aloo matar samosas recipe. You can have aloo matar samosas using 18 ingredients and 20 steps. Here is how you achieve that.
The ingredients needed to prepare Aloo Matar Samosas:
- Prepare 2 cups maida
- Prepare 3 tbsp sooji
- Take 1/2 cup oil for moyan
- Take to taste Salt
- Take as required Water to knead the dough
- You need 4 medium sized boiled potatoes, peeled and mashed
- Get 1/2 boiled green peas
- Provide 1 tbsp finely chopped ginger
- Get 1 tbsp finely chopped green chillies
- Use 1 tsp red chilli powder
- You need 2 tsp crushed coriander seeds
- You need 1/2 tsp amchur powder
- You need 1/4 tsp garam masala
- Take 1 tsp jeera
- Get 1/4 tsp heeng
- Prepare 2 tbsp oil
- Get to taste Salt
- Prepare as required Oil for deep frying
Instructions to make Aloo Matar Samosas:
- In a mixing bowl combine maida, sooji, oil and salt, mix them well with your fingers, until becomes crumbly
- Then by adding water little by little knead a medium tight dough
- Cover the dough and let it rest for half an hour
- In the meantime prepare the stuffing, heat oil in a kadhai and add heeng and jeera
- Let the jeera splutter, then add ginger and green chillies, roast them for one minute on low heat
- Now add red chilli powder, crushed coriander seeds, mix well and roast for few seconds
- Now add the boiled and mashed potatoes to the roasted masala, mix nicely
- Roast the potatoes for 7 - 8 minutes, until the good aroma comes out, otherwise it will not taste good
- Then add peas, salt, amchur powder and garam masala, mix well and roast further for 2 - 3 minutes, the stuffing is ready
- Now uncover the dough knead again, make medium sized balls from the dough
- In the meantime heat oil in a kadai, for deep frying, first on high flame then make the flame low
- Now take one ball and roll it into a medium thin roti, cut the roti into two parts, like half moon
- Now apply some water on the plain side of the half moon and fold it into a cone, stick the ends properly
- Now fill the stuffing in the open cone and again apply some water on the edges and seal it nicely by pressing it with your fingers, giving it the shape of a samosa
- Fill the enough stuffing in the samosas so that it comes in every bite
- In this way prepare 5 - 6 samosas and slowly slide them in the hot oil, one by one
- Fry them, by turning them at regular intervals, until becomes light brown and crispy
- When they are properly fried, then take them out on an absorbant paper
- In this way make all the samosas
- Arrange them in a serving platter and serve hot with tomato sauce, green chutney or any other chutney of your choice
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