Tuesday, 24 September 2013

Gujarati samosa recipe | aloo matar samosa gujrati style


During my recent alibag visit my moms friend whom we call  as bhabhi  had made two dishes specially for me namely methi dhebra and second one was gujarati samosa which i enjoyed a lot
The samosa tasted just like  hotel samosa. got this recipe from bhabhi and was pleased with the results .the samosa tasted flaky from outside as opposed to the patti samosa which is a bot crispy in texture.
another difference in this recipe was normally after rolling roti i cook it for few seconds & then fold the samosa but in this i folded the samosa directly without precooking roti
Whether crisp and triangular, or big and conical, samosas are a universal favourite throughout the country.
The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably. It can be spicy and is often eaten with chutney, such as mint, coriander or tamarind
For Cover:

1 cup all purpose flour (Maida)
Water to Knead dough
2 tbsp oil
 salt as needed
1/4th tsp. Ajwain (optional)

For filling:
2 potatoes large boiled, peeled, mashed

1/2 cup Green Peas (boiled)
2 -3 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice or amchur powder
1/2 tsp. turmeric powder
3/4 tsp. garam masala
1/2 tsp. coriander cumin powder
pinch sugar
Salt to taste
Oil to deep fry

For dough:heat  oil , make a centre in the middle of flour.

Add oil, salt and little water. Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth; keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.

Stuffing/filling :
Heat 3 tbsp. oil, add ginger, green chilli, garlic

Stir fry for a minute,Add coriander cumin powder,, turmeric, salt, sugar , garam masala and mix well
Stir fry for 2 minutes, add potatoes, green peas.mixwell cook covered for 2-3 minutes switch off gas & add lemon juice & lots of coriander leaves
Cool. Keep aside.

1.Make a thin 3-4 inch diameter round with dough with help of a rolling pin
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as shown in picture.


Make remaining samosa. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high heator the samosas will turn out oily and soggy. always fry in medium high heat .
Drain on  kitchen paper.
Serve hot with green and tamarind chutneys or tomato sauce



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