Aloo Matar ke Samose aur Dhanya ki Chatni

Community Leader
Registered: 01-25-2000
Aloo Matar ke Samose aur Dhanya ki Chatni
Fri, 03-08-2013 - 11:41pm

Aloo Matar ke Samose aur Dhanya ki Chatni

(Deep-fried pastries Stuffed with Spiced Potatoes & Peas, with Cilantro-Mint Chutney)

For the Pastry:

   1 1/2 cups flour

   1/4 tsp salt

   4 TBLS unsalted butter, at room temperature

For the Filling:

   2 TBLS vegetable oil

   1 small yellow onion, peeled and minced

   1/2 C. shelled fresh or thawed frozen peas

   1" piece fresh ginger, peeled and grated

   1 small fresh hot green chile, stemmed, seeded, and minced

   2 TBLS minced fresh cilantro leaves

   2 medium waxy potatoes, boiled, drained, cooled, peeled, and cut into 1/4" cubes


   1/2 tsp ground coriander

   1/2 tsp garam masala

   1/2 tsp cumin seeds, toasted and crushed to a powder

   Pinch cayenne

   1 1/2 tsp fresh lemon juice mixed with 1 1/2 tsp. amchoor (dried

        mango powder, or 1 TBLS fresh lemon juice

   1/2 tsp ground anardana (dried pomegranate seeds)

For the chutney:

   3 1/2 cups firmly packed fresh cilantro, finely chopped

   1 cup firmly packed fresh mint leaves, finely chopped

   1 small fresh hot green chile (optional) stemmed

   3 TBLS fresh lemon juice

   3/4 cup plain yogurt


   Vegetable oil.

1)  For the pastry:  Sift flour and salt together into a large bowl.  Using your hands, rub butter into flour lmixture until it resembles fine bread crumbs.  Sprinkle in up to 6 TBLS warm water, 1 TBLS at a time, mixing with your hands until dough begins to form a ball.

shape dough into a ball and transfer to a lightly floured surface.  Knead dough  until supple, 10-15 minutes.  Wrap dough in plastic wrap and transfer to the refrigerator to let chill for at least  1 hour and up to 24 hours.

2)  For the filling;  Heat oil in a large skillet over medium heat.  Add onions and fry, stirring often, until lightly browned, about 8 minutes.  Add peas, ginger, chiles, cilantro, and 1 1/2 tablespoon water.

Cover and reduce heat to medium-low.  Gently simmer, stirring occasionally and adding 1 to 2 tablespoons water to skillet if pea mixture begins to dry out, for 5 to 10 minutes.

Add potatoes, 1 tsp salt, ground coriander, garam masala, cumin, cayenne, lemon juice-mango powder mixture, and ground pomegranate seeds and stir well.

Continue to cook, stirring frequently, for 3 to 4 minutes more.  Adjust seasonings with additional salt and lemon juice, if you want.  Remove skillet from heat and let filling cool to room temperature.

3)  Put dough onto a lightly floured surface, knead briefly, then divide into 12 equal balls and cover with plastic wrap to keep from drying out.  Using a rolling pin, flatten 1 of the dough balls into a disk and roll out into a 6" round.  Cut dough round in half with a sharp knife.  Gather edges of 1 of the half rounds together, overlapping them by about 1/4", to form a cone.

Moisten straight edges with water and pinch seam together to seal.

Spoon 1 heaping tablespoon of the filling into cone.

Moisten inside of top edge of cone with water, press edges together to close top of cone, and pinch along top 1/4" of seam to completely seal filling inside pastry triangle.

Pleat length of top seam by folding over about 1/4 inch of the dough and pinching it together in about 1/2 inch increments.

Repeat process with remaining dough and filling to make 24 pastries in all.  Set filled pastries as formed on a platter in a cool place.

4)  For the chutney:   Put cilantro, mint, chile (if using), lemon juice, and 3 TBLS cold water into a blender and puree until smooth, stopping blender as necessary to scrape down sides of blender with a rubber spatula.   

Set puree aside.  Put yogurt into a medium bowl and stir until smooth.  Fold in cilantro-mint puree and season with 1/4 tsp. salt.  Adjust seasoning with more salt, if needed.  Transfer chutney to a serving dish and set aside.

5)  Pour oil into a karhai (a woklike Indian vessel), a wok, or a wide heavy pot to a depth of 2 inches and heat over medium heat until temperature refisters 350 degrees on a candy thermometer.  Working in batches, deep-fry pastries until golden brown all over, turning once, about 10 minutes.  Transfer samosas to paper towels to let drain.

6)  Serve samosas warm or at room temperature with cilantro-mint chutney on the side.

Serves 6-8


Community Leader
Registered: 01-25-2000
Sun, 03-10-2013 - 11:39pm

You could probably tweek it to your own desire. Smileycons!


iVillage Member
Registered: 03-22-2000
Sun, 03-10-2013 - 6:21pm

That sound rather good, vegtarian and in a flaky handheld device.  Yum, Yum.  I've had somethink like the peas and potatoes before but not wraped in pastry.