Pastry Stuffed with Peas and Potatoes

Name: Pastry Stuffed with Peas and Potatoes (Matar Alu Samosa)
Cuisine: India
Ingredients: ¾ teaspoonful red pepper (degi mirch); 1 teaspoonful pomegranate seeds (anardana); 1 dessertspoonful powdered dried green mango (amchur); 1 dessertspoonful lemon juice; Ghee or lard; 1 tablespoonful chopped coriander leaves (dhania) or parsley; 1 teaspoonful crushed coriander seeds; 2 ozs (60 g) onions; 2 green chillies (sabz mirch); 6 ozs (170 g) shelled peas (matar ka dana); 1 oz (30 g) ginger (adrak); 1 oz (30 g) ghee; A pinch of salt; ¾ teaspoonful garam masala; 1 teaspoonful salt; 8 ozs (230 g) potatoes; 2 ozs (60 g) ghee; 5 tablespoonfuls water; 8 ozs (230 g) flour (maida)

Matar Alu Samosa

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

A samosa is an Indian version of a patty. Unlike the latter however it is fried and not baked. Samosa is a popular tea-time snack.

Ingredients

Ingredients for the pastry

8 ozs (230 g) flour (maida)
5 tablespoonfuls

Asia
India
Side dish
Savoury
Spicy
Vegetarian

Method

For the pastry:—Sieve together the flour and salt. Rub the ghee into it till the mixture resembles fine breadcrumbs. Add water and mix it to a smooth dough. Knead for 10 minutes and leave it covered with a wet cloth in a cool place until needed.

For the stuffing:—Boil the potatoes, dip them in cold water, peel and cut into very small and neat cubes. Chop f