Recipe – Aloo Matar Samosa / Potato Green Peas Pastry / Samosa


Prep Time: 30 minutes

Cook time: 35 minutes

Serves: 16 samosas


For the Dough / Pastry:

  • Refined flour / All Purpose flour / Whole wheat flour: 2 cup
  • Ghee / Refined oil: 3 Tablespoon
  • Carom seeds (ajwain): 1/2 Teaspoon (Optional)
  • Salt: 2 Teaspoon or to taste
  • Luke warm water: 1/2 cup or as needed
  • Baking Powder: 1/4 Teaspoon (or 1/2 tsp Baking powder) (Optional)

For Filling / Stuffing:

  • Potato: 4 medium sized potatoes, peeled and chopped into 1/4 inch cubes
  • Green peas shelled: 1/2 cup
  • Oil: 2 Tablespoons
  • Cumin seeds: 1 Teaspoon
  • Ginger, finely chopped: 1/2 Tablespoon
  • Green chilies chopped: 1 Teaspoon or as required
  • Red chili powder: 1 Teaspoon
  • Salt: 1 Tablespoon or to taste
  • Dry mango powder (amchur): 1 Teaspoon
  • Garam masala powder: 1 Teaspoon
  • Fresh coriander leaves chopped: 1 Tablespoon
  • Soaked poha: 1 cup (Optional)
  • Fresh lemon juice: 1/2 Tablespoon (Optional)
  • Coriander seeds: 1 Teaspoon, split (Optional)

For Frying the samosa /Pastry:

  • Oil: As required for samosa to sink in the oil for deep fry.



For the Dough / Pastry:

  • Mix the dough ingredients. Add water little by little and make a hard dough. Keep it under a wet cloth for ten to fifteen minutes.

For Filling / Stuffing:

  • Heat oil in a pan, add cumin seeds and coriander seeds and when they start to change color, add ginger and potatoes. Stir well, sprinkle a few drops of water and cover it for 1 minute in medium heat.
  • Remove the cover and add green peas, stir again and cover it until potatoes and peas are almost cooked.
  • Remove the cover and add green chilies, soaked-poha, red chili powder, salt, amchur, lemon juice and garam masala powder. Stir well and cover it.
  • Once Peas and potatoes are done, switch off the heat, add coriander leaves and let the filling cool to room temperature.

For the Samosa /Pastry:

  • Divide the filling into sixteen equal portions.
  • Divide the dough into eight equal portions and roll them into balls.
  • Apply a little flour and roll each dough ball into four-inch diameter oval (having a rounded and slightly elongated outline or shape, like that of an egg). Cut into half, apply water on the edges.
  • Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
  • Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
  • Continue filling the rest of the samosas.

Frying the samosa:

  • Deep fry in medium hot oil till crisp and golden brown. Drain onto absorbent paper.

Baking the samosa:

  • Preheat the oven to 180 degree Celsius or 350 degree Fahrenheit
  • Brush oil lightly on the prepared samosas
  • Place them in a baking tray and bake for 35 minutes or till golden brown at 180 degree Celsius.

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