Aloo Matar Parcel Samosa

Aloo Matar Parcel Samosa

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No Indian snack and Chaat party is considered complete without this super delicious and crunchy snack. A samosa is a common snack in countries such as India,Pakistan,Nepal and Bangladesh. It generally consists of a fried triangular pastry shell with a savory vegetarian filling made with potato, onion, coriander and green peas. Paneer and meat versions are popular as well. 
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This recipe is a part of this month’s Blog Hop. we the culinary hoppers are bringing you some exquisite recipes made with POTATOES.
This Samosa is little different than regular samosas as they are shaped in the form of parcels with less filling and more crunchy outer covering. I am not saying that these samosas are healthy in terms of calories, but they definitely have lesser calories than the regular ones and they are perfect for that one special Sunday or Saturday when you have a choice to eat whatever you want.
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Do you follow a weekly diet that includes healthy meals 6 days a week? If yes, then it is perfectly okay to reward yourself with treats like this 😀
Well, I follow weekly meal plans and usually plan my meals on Sundays so that I can do the grocery shopping as well as the do ahead prior to the beginning of the week. If you are interested in weekly meal plans , pls leave a comment below and I promise I will share it in my next post.

I made these parcels for my friends who were here for a get-together.I kept them as starters and everyone loved these cute samosas. Well, let me tell you that I am not going to take the credit for this idea. This credit goes to my mother who advised me to make these cuties for the party.I usually discuss my party menus with her as she is the master chef of our family and we discuss the plans on phone and guess what …her ideas are always Hit!! Making these Samosas is divided into three steps – first preparing the filling and secondly stuffing them into the dough stripes and making parcels and then deep frying them.
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To learn how to make parcels look at the pictures below.
1. To make the dough mix all purpose flour or maida , salt, Ajwain or carom seeds and little oil . Make a soft dough and keep aside for 15 minutes. After 15 minutes take a orange size portion of dough and roll it to a thin disc .
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2. Now we need to prepare the edible glue for sticking the edges of samosas. For that mix 2 tsp of all purpose flour or maida in 1 tsp of water to make a thick paste. This will act as a glue and you can apply it using a cotton bud.

3. Then cut the disc into stripes which are 2cms wide and 5 inches long. Take two strips at a time to make parcels.
Put the glue right at the center of the first strip and place another strip over it to make a plus sign as seen in the picture.

4. Place the filling at the center and then on the left side of horizontal stripe put some glue on the edge. fold the strip over the filling and seal it near the spot near the filling.

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5. Apply glue on the vertical strip and fold it as seen in the picture.
Similarly ,fold the other two edges and seal the parcel. if you think that the sides of a parcel are little open, you can press with thumb and seal. Prepare all the samosas like this, and keep aside covered for 10 minutes. Meanwhile heat oil in a fryer on a deep kadai and then fry the samosas once he oil is hot. Serve hot with chutney and sauce and enjoy!

Aloo Matar Parcel Samosa
Serves 6
Samosas in a new avatar perfect appetizers to hit the party.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. Potatoes- 2 large
  2. Green Peas- 1 cup
  3. All purpose flour- 2 cups
  4. warm water- 1 cup
  5. cumin seeds- 1 tsp
  6. Heeng or asafoetida- a pinch
  7. chopped ginger-1 tsp
  8. chopped green chilli-1/2 tsp
  9. salt to taste
  10. red chilli powder- 1/2 tsp
  11. Amchoor powder- 1/2 tsp
  12. Carom or ajwain seeds- 1/2 tsp
  13. Oil for making the filling- 1 tbsp+ Oil to knead dough 2 tsp
  14. Oil for deep frying Samosas.
  15. To make glue you will need
  16. 2 tsp of maida + 1tsp water
Instructions
  1. To make the filling
  2. wash and dice or (cut into small parts ) the potatoes and keep them in water for sometime.
  3. Heat oil in a kadai or a pan and add cumin seeds once the oil is hot. Add heeng, chopped green chili, chopped ginger and saute for a while.
  4. Add the cut potatoes and peas and sprinkle salt and red chili powder all over.
  5. Cover the pan with lid and cook the filling for 15 minutes until the potatoes are soft and get cooked.
  6. Open the lid now and add amchoor powder and chopped coriander or cilantro leaves. Cover and cook for few more minutes and then switch off the flame.
  7. MAKING THE DOUGH FOR SAMOSA
  8. In a bowl add all purpose flour , ajwain( Carom) seeds, salt and 2 tsp oil. Knead the dough using warm water making a soft dough. cover and keep aside for 10 minutes.
  9. Now Take an orange size portion of dough and roll it to make a roti or thin disc about 5-6 inch in diameter.
  10. Cut stripes from this which are 2 cm wide and 5 inch long. Take two stripes at a time to make parcel.
  11. MAKING GLUE
  12. Mix maida(flour) and water and make a thick paste in a small bowl. Apply this glue using a cotton bud.
  13. Put the glue right at the center of first strip and place another strip over it to make a plus sign as seen in the picture.
  14. Place the filling at the center and then put some glue on the left edge of horizontal stripe.
  15. Fold it over the filling and seal it near the filling ( refer to pic)
  16. Similarly put some glue on the top edge of vertical strip and fold it over the filling as well sealing it near the filling.
  17. Fold the rest of the edges like this and your parcel will be ready to fry.
  18. Make all the parcels like this and keep aside covered for 10 minutes and then heat oil in a deep kadai or fryer.
  19. Deep fry the parcel samosas until brown and take them out. Serve with green chutney and enjoy.
Notes
  1. Make sure that the dough is not too soft or not too hard. To have a perfect dough always us warm water and add the water gradually to make the dough.
  2. for making glue make sure that you add the water slowly. you can increase or decrease the water according to the amount of glue you want.
  3. You can also add Paneer, cashews and other nuts to make the samosas more rich
  4. If you store them in an air tight container, you can enjoy them for 2-3 days.
  5. You can also freeze them in a zip lock and fry them when needed.
LET'S COOK HEALTHY TONIGHT! http://www.letscookhealthytonight.com/

Pls check the delicious Potato recipes by other fellow bloggers

Piyali – Bhapa Aloo
JayaShree – Frankie Potato Wrap



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