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Aloo Mutter Samosa

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Aloo Mutter Samosa Recipe, How To Make Aloo Mutter Samosa Recipe

This Punjabi Samosa recipe is an excellent Indian traditional style samosa recipe with aloo mutter.

Samosa is probably the ideal Indian snacks to enjoy in the evening with tea. Though it may be eaten and loved in many ways in India therefore we consider it as the part of our culture now but the originally this very amazing delicacy is not Indian. When you search for the origin of samosa  recipe you will find that the dish  came from middle east before 10th century. It came to Central Asia with rise... Read More..

About Recipe

How to make ALOO MUTTER SAMOSA

(91 ratings)
12 reviews so far
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
ALOO MUTTER SAMOSA
Author : Vahchef
Main Ingredient : Potato
Servings : 4 persons
Published date : March 20, 2019


Ingredients used in ALOO MUTTER SAMOSA
• All purpose flour - 300 grams.
• Cumin seeds - 1/2 tea spoon.
• Green chillies - 3 numbers.
• Green peas - 1/2 tea spoon.
• Salt - to taste.
• Turmeric powder - 1/2 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Coriander leaves (chopped) - 1/2 tablespoon.
• Garam masala - 1 pinch.
• Potato - 200 grams.
• Red chilli powder - 1/4 tea spoon.
• Ajwain - 1 tea spoon.
• Oil - to fry.
• Ghee or oil - 100 ml.
• Lime juice ( optional ) - 1/2 slice.
Method:
  • Heat oil in a pan add cumin seeds, chopped green chillies, green peas, salt, turmeric powder, coriander powder, chopped coriander leaves, chilli powder, a pinch of garam masala saute it for 2 to 3 minutes.
  • In this add boiled and mashed potato mix it well and fry it for 2 minutes, then switch off the flame. Lastly add lime juice (optional) and mix it well.
  • Make a dough for samosas: Take a bowl add all purpose flour, ajwain, salt, oil or ghee and make it into a stiff dough by adding water and keep it a side for 30 minutes.
  • Divide the dough into medium-sized balls. Roll each ball into a flat circle.
  • Make it as thin as possible cut the circle into two semi-circles or half-moons using a knife.
  • Take a semi-circle and apply the water to all sides. Roll up one semi-circle of dough into a cone.
  • Drop the filling into the cone. The cone should be 3/4 full, leaving some dough at the end for you to seal the cone.
  • Once filled seal the edges and fry them in a medium heat oil. Serve hot.





Cooking with images





Articles


Samosa is probably the ideal Indian snacks to enjoy in the evening with tea. Though it may be eaten and loved in many ways in India therefore we consider it as the part of our culture now but the originally this very amazing delicacy is not Indian. When you search for the origin of samosa  recipe you will find that the dish  came from middle east before 10th century. It came to Central Asia with rise in trade after 13th century.

 

The potato stuffing for samosa  generally consists of spiced potatoes, onion, peas, cilantro, lentils, cauliflower, often chopped meat or fish (however vegetable version generally consumed in India), or sometimes fresh paneer.

 

The samosas sold in the west and north of the pakistan largely consist of chopped meat-based fillings and they are comparatively less spicy. The meat samosa is made up of chopped meat (lamb, beef or chicken) and they are very well liked as snack food in Pakistan.

 

Samosas are also known as singadas in Eastern Zone of Nepal, remaining of the country calls it Samosa.

 

Different types of Samosa:

 

Samosa is traditionally filled up with potatoes, spices and peas but due to exciting experiments with food nowadays. There are several variations of answering available Samosa recipe:

 

Aloo samosa, Beetroot and prawn samosa, Boondi paneer and peanut samosa, Chatpata sev cocktail samosa, Chicken samosa, Chilakada dumpa samosa, Chinese noodle samosa,  and crazy Chocolate samosa

 

Steps to make samosa:

Make small balls of dough and roll it. Grease the rolling area and after that flatten a ball.   Continue to roll into an oval shape. Cut it two. In case the sides are too thick, carefully roll it too thin down.   Apply water on the straight side and join the sides to make a cone. Press delicately to seal the cone.   Fill the cone with potato masala and apply water on the sides. Bring the sides jointly and make a pleat on the reds. Take back the pleat and close it. Be sure the samosa has been sealed perfectly.  Fry the samosas until golden brown on medium flame.

 

 Serve sizzling samosa with ketchup or mint chutney or tea.

You may also like banana bread 1 , banana bread 2 , banana buns 1 , banana cake 1 , banana chaat 1 ,

 

Comments & Reviews

 

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Recent comments

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Janice Brillinger Posted on Mon Oct 06 2014

mmmmmmmmmmmmmmmmmmm?

Reply 0 - Replies
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Anika A Posted on Mon Oct 06 2014

I'm hungry now?

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Crystal IslandGirl Posted on Mon Oct 06 2014

This is the best version so far can't wait to try this ?????

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Eaman Hajri Posted on Mon Oct 06 2014

excellent?

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jkesar13 Posted on Mon Oct 06 2014

N all the samosa's just for vah chef .. Hmmmmmm?

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Cherita Md Posted on Tue Oct 07 2014

So glad you (re)did this video Chef! These are one of our favorites at home! Can't wait to make them! Mmmmmmm yummy!?

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Meghna Peddiraju Posted on Tue Oct 07 2014

Hello Vahchef, love this recipe! Whenever I make dough with maida, my dough shrinks back every time I try to roll it. What am I doing wrong??

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Suneel K Posted on Tue Oct 07 2014

Excellent Sanjay sir.....You make everything look simple and achievable. ...Love ur attitude and keep up the good work. ?

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Ron Posted on Wed Oct 08 2014

Not impress with Ur samosa buddy.... go back to India and check it out .... what's real samosa and color?

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Madhu Agrawal Posted on Thu Oct 09 2014

I like ur all videos I love them iam a big fan chef?

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reshmi dewa Posted on Tue Oct 14 2014

hot or cold water??

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Nicholas Posted on Mon Aug 24 2015

What type of oil do you use in India for deep frying? Canola, coconut, olive, or something else?

Reply 0 - Replies

 


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