Ingredients for Punjabi
Veg Aloo Matar Samosa Recipe and step by step recipe
For the stuffing of Aloo Matar Samosa
Potato - 5 ( 500 gms) (boiled)
Green peas - 1/2 cup (boiled with salt and sugar)
Green coriander - 1/4th cup finely chopped
Green chilli - 2 to 3 (finely chopped)
Fresh Mint leaves crushed 1/4th cup
Curry Leaves 1/4th cup
Ginger - 1 inch (grated)
Coriander powder - 1 tsp
Cumin Powder - 1/2 tsp
Salt - 1 tsp
Anardana Powder - 1 1/2 tsp
Turmeric - 1/2 tsp
Hing - 1/4 tsp
Black Salt - 1/2 tsp
Roasted Cumin powder - 1/2 tsp
Dry Mango powder - 1 tsp
Chaat Masala - 1 tsp
Coriander powder - 1/2 tsp
Whole Coriander Seeds - 1 tsp
Black Cumin seeds - 1 tsp
Carrom seeds - 1/4 tsp
Crushed Fennel Seeds 1 tsp
Sugar 1 tsp
very important Oil - 3 big spoons
For the dough
Refined Flour -2 cups (250 gms)
Carom seeds - 1/4 tsp
Oil - 5 tbsp ( 70 gms)
Salt - 1 1/4th tsp
How to make Aloo Samosa
For the dough
1- Take 2 cups of refined flour in a bowl, add a 1 1/4th teaspoon of salt, a 1/4 teaspoon of carom seeds without crushing it, 1/4 cup of oil to it and mix all the ingredients well till it turn like bread crumb.
2- Add around 1/4th cup ice cold water in intervals and knead the very stiff dough. Knead the dough stiffer than the dough of Poori.
3- Cover and keep the dough aside to set for 30 minutes.
For the stuffing
1- Take 5 boiled potatoes, peel and mash them.
2- Preheat a pan and add 3 tablespoon of oil in it.
3- Add a teaspoon each of whole coriander seeds, black sumin seeds, 1/4 tsp carrom seeds and crushed fennel seeds 1 tsp. toast for 2 mins
4- Add grated ginger, mint leaves paste, 2 to 3 finely chopped green chillies, and curry leaves and fresh coriander to it and saute it. also add cashew nuts and raisens
5- Add 1/4 cup of peas to it and saute it.
6- Add roasted cumin powder, salt, hing, turmeric powder, dry pomogranate powder, coriander powder to it and mix well.
7- The peas have become soft after 2 minutes
8- Add a teaspoon of chaat masala, amchoor powder, black salt 1/2 tsp, sugar 1 tsp and roast while stirring it for 2 to 4 minutes.
9- Turn the flame to medium and add the mashed potatoes to it.
10- Mix well
11- Switch off the flame and pour it in a bowl to cool down for 15 mins.
To make Samosa
1- Mash the dough after 30 minutes and divide the dough into the 6 equal sized balls.
2- Roll it into a round shaped ball and expand it vertical in an oval shaped around 11 inches long.
3- Flatten the dough from all corners and flatten it thinly.
4- cutit in the two equal halves from the center
5- Apply some water on its straight portion and press it using your finger
6- Give it a shape of cone Do not fil it extensively
7- Apply water on its corner and stick the front part with the back portion.
8- Press to make it thinner and leave it for half an hour.
9- Preheat oil in the less heated oil is needed to the Samosa.
10- Turn the flame to low and the Samosa to fry
11- Fry on the low flame for 5-6 minutes and do not touch them in the process.
12- After frying them on the low flame for 6 minutes, flip them.
13- Turn the flame from low to medium and fry until they appear brown.