Matar Aloo Samosa
|Red pepper||3⁄4 Teaspoon|
|Lemon juice||1 1⁄2 Tablespoon|
|Oil||2 Cup (32 tbs) (For Frying)|
Sieve together the flour and salt.
Rub the oleo into it until mixture resembles fine bread crumbs.
Add water & mix it to a smooth dough.
Knead for 10 min.and leave it covered with wet cloth until needed.
Filling: Boil the potatoes, dip them in cold water, peel and cut into small cubes.
Chop finely the onions, ginger and green chilies.
Heat the oleo and fry the onions.
Add the ginger, green chilies, peas, salt and red pepper.
Fry for 2 to 3 min.
Mix 4 tbs.of water and cook on slow heat until the peas are soft.
Then add the cooked potatoes, allspice and lemon juice.
Stir for 4 to 5 minutes; remove from fire and cool.
Samosa: Divide the dough into 24 equal pieces.
Shape them into balls.
Dredge with the dry flour and roll them into rounds as thin as possible.
Cut each one of these into two halves.
Moisten the edges of the semi circles formed.
Hold one of these from its two extremes, keeping the arc of the circle downwards, and fold it over so that they meat each other and form a join opposite the center of the arc.
Seal the edge with a little paste made from flour and water.
Fill the cone, thus formed, with a tbs.of the stuffing.
Seal the top with the same flour paste.
Pinch the edge thus formed and decorate with very small scallops.
Fry in hot oil until crisp and golden in color.
Serve hot with catsup.