I always love pairing up my cuppa tea with a plate of hot Aloo Samosas! And so I call these tiny triangle short-crust pastry stuffed with boiled potato n peas as ‘Chamosa’ only :) Looks like a season of aloo is back with a bang!!!
A few days back, I was screaming in my kitchen… Hubby was on call, asking me what I was going to make for dinner that night? And I was so clueless what to offer as option :( My kitchen pantry was nearly empty… Had some beans, all dals and no veggies at all! No potatoes… Can you believe that? I got more furious when he said he didn’t want to end up having a boring dinner… I was like “What??!!!” On my response, he promised me to take grocerries in evening. Planned making dal-baati for dinner and penned down a list of items to get from SM as well as Indian store :)
I almost go mad when I don’t find potatoes in my blue-box! And that evening, I was so happy to get a bag of 3 kg in stock :P Made Aloo-Matar Paratha and then urged to have ‘Aloo Samosa’ next day!
Of course, I believe in saving calories for other deep-fried munchies… So baked them! Aren’t they looking lip-smacking? What are you waiting for… Here is a recipe, try it out my way :)
2 Boiled Potatoes
1/4 cup Boiled Green Peas
1 Green Chilly, finely chopped
1 tbsp Chopped Coriander
1 tsp Coriander Powder
1 tsp Cumin Powder, roasted
1/2 tsp Red Chilly Powder
1/4 tsp Garam Masala
Salt, to taste
1 tbsp Oil
1/2 tsp Cumin Seeds
2 tbsp Coriander leaves, chopped
1 cup Plain Flour
1/4 tsp Cumin Seeds
1/4 tsp Ajwain
1 tbsp Ghee
Salt, to taste
Lukewarm Water, as required
STEPS TO FOLLOW:
- Mash potatoes in a big bowl and add boiled peas in it.
- Add all the spices and coriander leaves too and mix everything well.
- Take plain flour, salt, cumin seeds, ajwain and ghee in another bowl. Mix them to form crumbled texture.
- Knead a medium-hard dough by adding lukewarm water as required.
- Cover with a lid or cling wrap and keep it aside for half hour.
- Divide the dough in 7 and stuffing in 14 equal portions.
- Roll out 5-6″ disk with paratha thickness and cut it into halves.
- Take a half part and fold it to make a cone shape. Seal the end with gluey paste.
- Fill the stuffing in it and seal the open edge with that paste again. Repeat the same process for rest of all pieces.
- Arrange them in a lined baking tray.
- Bake them in pre-heated oven for 25-30 mins on 180 degrees or until they are golden brown and crisp.
- Serve hot with Green Chutney!
- I have seen an addition of tadka in stuffing, but I like it this way only.
- Also, you can take plain flour and whole wheat flour in 50%-50% proportion to make it healthier.
- To make a gluey paste: Take 1 tsp of plain flour and mix it with 1 tbsp of water.