|Potato Peas Samosa|
You will need
Red Chilli Garlic Chutney
For the Aloo Matar Samosa
Maida / All purpose flour – 2 cups
Warm oil – 1/2 cup
Ajwain – 1/4 tsp
Salt – 1/2 tsp
Flour to dust
Oil for deep frying
In a wide bowl, take the flour, warm oil, salt, ajwain. Knead to a soft dough. Cover with a wet muslin cloth and let it rest for 15 mins.
For the Stuffing
Potatoes / Aloo – 4 medium
Peas – 1/2 cup
Oil – 2 tsp
Cumin Seeds / Jeera – 1/2 tsp
Red chilli powder – 3/4 tsp
Amchoor powder – 1/4 tsp
Black pepper – 1/4 tsp
Garam masala – 1/4 tsp
Black salt – 1/4 tsp
Roasted jeera powder – 1/2 tsp
Roasted Coriander powder – 1/2 tsp
Coriander leaves handful
A handful of cashews and raisins
Salt to taste
How to make the stuffing
Wash and mark the aloos. MW for 6 mins. Soak in water and peel the skin.
If you are using dried peas, soak overnight and pressure cook till soft.
Heat oil in a non stick pan, add jeera, then add all the spices and roast them for a few minutes.
Add potatoes and peas and rest of the ingredients. Mix well. Cool.
How to make the Samosas
Roll out the dough in small thin round chapatis. Cut them into half.
Make a cone / or place the stuffing in the center. Bring one side of the dough over the stuffing and press well. Then bring the other and press together.
Make sure the sides are sealed well.
Heat a kadai with oil, deep fry on medium flame till crisp and golden.
Drain on kitchen towel
To assemble the Bun Samosas
Cut the bun into two.
Apply butter or oil on the top and bottom. Roast on hot tawa on both sides.
Apply all the three chutneys on both the halves on the inner side.
Place the fried samosas on the lower bun and press the top half over it and press down.
Cut into four pieces.
Add the chutneys liberally.
If you are using bigger bun you use two samosas in each bun.