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Hot Desi Favorite: Aloo Matar Ka Samosa

Immensely popular as a snack between movies or cricket, or an appetizer at any desi party, this North Indian treat is loved the world over. Chef Sanjay Patel adds a sweet touch to this hot snack and shows you how to make it.

(Above): Aloo Matar Ka Samosa [Photo: SILICONEER]

  • For the cover:
  • 1 cup all purpose flour (maida)
  • water to knead dough
  • 2 tbsp oil
  • pinch of salt
  • ¼ tsp ajwain (carom seeds or bishop’s weed)

  • For Stuffing:
  • 3-4 medium or large potatoes (boiled, peeled & mashed)
  • ½ cup green peas (boiled)
  • 1-2 green chili (finely chopped)
  • ½ tsp ginger (crushed)
  • 1 tbsp coriander (finely chopped)
  • ½ tsp garam masala
  • salt to taste
  • red chili powder to taste
  • ½ tsp. dry mango powder (Amchur)
  • 1 tbsp chopped cashews (optional)
  • 1 tbsp raisins (optional)

  • Fruits (Optional):
  • 2 cups of fresh fruits like strawberry, red grapes, blueberry, mangoes and other juicy fruits


For the cover (samosa cone or shell):
Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time. Pat and knead well for several times into a soft pliable dough. Cover it with moist muslin cloth and keep aside for 15 minutes.

Stuffing: In a bowl, add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala), green chili and ginger. Mix well. Add green peas, cashews and raisins and mix well. Add coriander and keep aside.

Making the Samosa. Make small rolls of dough and roll it into a 4”-5” diameter circle. Cut it in two parts to form a semi-circle. Take one semi circle and fold it like a cone. Use water while doing so.

Place a spoon of stuffing in the cone and seal the third side using a drop of water.

Heat oil in a frying pan and deep fry till golden brown on a medium flame.

Serve hot with mint and hot green chutney, tamarind chutney and ketchup.

Fruit Serving. Cut all large fruits into smaller pieces about an inch in size. Refrigerate and serve with the samosa. This makes a great combination and also offsets some of the heat from the samosa. Serving fruits as shown in the picture is optional but goes well.

Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K. Patel is executive chef at Milan restaurant in Milpitas, Calif.


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