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Aloo Matar Samosas
Aloo Matar Samosas

Before you jump to Aloo Matar Samosas recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got benefit 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 cook that.

The ingredients needed to prepare Aloo Matar Samosas:
  1. Get 2 cups maida
  2. Take 3 tbsp sooji
  3. Prepare 1/2 cup oil for moyan
  4. Take to taste Salt
  5. Use as required Water to knead the dough
  6. Prepare 4 medium sized boiled potatoes, peeled and mashed
  7. Get 1/2 boiled green peas
  8. Get 1 tbsp finely chopped ginger
  9. Get 1 tbsp finely chopped green chillies
  10. Use 1 tsp red chilli powder
  11. Take 2 tsp crushed coriander seeds
  12. Get 1/2 tsp amchur powder
  13. Prepare 1/4 tsp garam masala
  14. You need 1 tsp jeera
  15. Use 1/4 tsp heeng
  16. Take 2 tbsp oil
  17. You need to taste Salt
  18. You need as required Oil for deep frying
Steps to make Aloo Matar Samosas:
  1. In a mixing bowl combine maida, sooji, oil and salt, mix them well with your fingers, until becomes crumbly
  2. Then by adding water little by little knead a medium tight dough
  3. Cover the dough and let it rest for half an hour
  4. In the meantime prepare the stuffing, heat oil in a kadhai and add heeng and jeera
  5. Let the jeera splutter, then add ginger and green chillies, roast them for one minute on low heat
  6. Now add red chilli powder, crushed coriander seeds, mix well and roast for few seconds
  7. Now add the boiled and mashed potatoes to the roasted masala, mix nicely
  8. Roast the potatoes for 7 - 8 minutes, until the good aroma comes out, otherwise it will not taste good
  9. Then add peas, salt, amchur powder and garam masala, mix well and roast further for 2 - 3 minutes, the stuffing is ready
  10. Now uncover the dough knead again, make medium sized balls from the dough
  11. In the meantime heat oil in a kadai, for deep frying, first on high flame then make the flame low
  12. Now take one ball and roll it into a medium thin roti, cut the roti into two parts, like half moon
  13. Now apply some water on the plain side of the half moon and fold it into a cone, stick the ends properly
  14. 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
  15. Fill the enough stuffing in the samosas so that it comes in every bite
  16. In this way prepare 5 - 6 samosas and slowly slide them in the hot oil, one by one
  17. Fry them, by turning them at regular intervals, until becomes light brown and crispy
  18. When they are properly fried, then take them out on an absorbant paper
  19. In this way make all the samosas
  20. 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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