Vegan Aloo Matar Samosas Potato And Peas Recipe

I absolutely adore this recipe because it takes me on a nostalgic trip back to family gatherings with every crunchy, flavor-packed bite. Plus, there’s something incredibly satisfying about making my own samosas from scratch, transforming simple ingredients into a delicious masterpiece.

I adore crafting meals that are both delicious and plant-based. My take on the Vegan Aloo Matar Samosa fulfills that notion and then some.

The all-purpose flour and vegetable oil dough that encases this samosa is so good, it could carry anything. Good thing it’s filled with a combination of green peas and diced potatoes that might just be the cleverest and most comforting plant-based filling I can think of at the moment.

Cumin seeds and Garam Masala spice the mix up beautifully.

Ingredients

Flour, all-purpose: supplies the framework; abundant in carbs.

Oil from Vegetables: Supplies moisture and offers a healthful source of fats.

Cumin seeds impart an earthy taste and are rich in antioxidants.

Ginger: Assists digestion; provides anti-inflammatory properties.

Green peas are abundant in protein and are an excellent source of fiber.

Spuds: Starchy vegetable; high in vitamin C.

Warm spice mixture; augments flavor intricacy.

Amchur: Provides a taste of Indian authenticity; high in vitamin C.

Cilantro supplies a fresh taste and is packed with the vitamins K and C.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• Water as needed
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1-inch ginger, grated
• 1 green chili, finely chopped
• 1 cup green peas
• 3 medium potatoes, boiled and diced
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 teaspoon amchur (dried mango powder)
• Salt to taste
• 2 tablespoons chopped fresh cilantro

Instructions

1. Prepare the Dough
In a big bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Pour in 1/4 cup of vegetable oil and mix until you achieve a breadcrumb-like consistency. Add water gradually until you have a stiff dough. Knead it for 2 minutes, then cover it with a damp cloth for 30 minutes.

2. Cook the Filling
In a pan, over medium heat, add 2 tablespoons of vegetable oil and heat. Add 1 teaspoon of cumin seeds and allow them to sizzle.

3. Add Aromatics
Mix in the grated 1-inch ginger and 1 finely chopped green chili. Sauté for a minute until fragrant.

4. Add Vegetables
Combine 1 cup of green peas, and cook for 2 minutes, then add in the boiled, diced 3 medium potatoes.

5. Spice It Up
Include 1 teaspoon ground coriander, 1 teaspoon garam masala, 1/2 teaspoon turmeric powder, and salt to taste. Combine thoroughly and cook for an additional 2-3 minutes.

6. Finish the Filling
Add 1 teaspoon of amchur and 2 tablespoons of freshly chopped cilantro. Combine everything well and take it off the stove. Allow the filling to cool completely before using.

7. Prepare the Samosas
Separate the dough into equal parts and shape each part into a ball. Roll each ball out into a circle with a 6-inch diameter. Cut each circle in half to form two semicircles.

8. Shape the Samosas
Take one semicircle, fold it into a cone by sealing the edges with water. Fill the cone with 1-2 tablespoons of the mixture made from boiled potatoes and peas.

9. Seal the Samosas
Using a little water, firmly seal the open edge of the cone. Repeat this process with the dough and filling until all of the mixtures have been used.

10. Cook the Samosas
Warm oil in a deep frying pan over medium heat. Cook the samosas in batches until each one is a deep golden brown and crisp, about 5-7 minutes. Remove from the oil and drain on paper towels or a clean kitchen towel. Serve hot.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Mixing spoon
4. Pan
5. Grater (for ginger)
6. Knife
7. Cutting board
8. Rolling pin
9. Damp cloth
10. Deep frying pan
11. Slotted spoon or skimmer
12. Paper towels or clean kitchen towel
13. Small bowl (for sealing the dough with water)

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour for the samosa dough?Whole wheat flour can be used as a substitute, but it might slightly change the texture, resulting in a denser crust.
• Q: How do I ensure the samosa crust is crispy?Knead the dough well, and let it rest. Fry the samosas on medium heat so they cook all the way through and become crispy.
• Q: Is there a substitute for amchur (dried mango powder)?Lemon juice or tamarind paste can be used in place of amchur to provide the sour taste necessary for some dishes.
• Q: Can these samosas be baked instead of fried?Q: Can you bake bacalao fritters in the oven? If so, how?

  You can bake them at 375°F (190°C) for about 25-30 minutes or until golden brown, but they will be less crispy than fried ones.

• Q: How can I store leftover samosas?Store them in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for best results.
• Q: What is the best way to seal the samosas to prevent filling from leaking?B: Apply a water-flour paste as an adhesive along the edges of the dough and press firmly to form a secure seal on each samosa.

Substitutions and Variations

2 cups all-purpose flour: For a healthier option, you can use whole wheat flour.
1/4 cup vegetable oil: Change it up and use coconut oil for an entirely different flavor.
1 teaspoon cumin seeds: For a slightly sweeter taste, use fennel seeds instead.
Grate 1 inch of ginger. If fresh ginger is unavailable, use 1 teaspoon ground ginger.
Amchur (dried mango powder) can be replaced with 1 teaspoon of lemon juice for a similarly sour-flavored dish.

Pro Tips

1. Rest the Dough After kneading the dough, let it rest for at least 30 minutes under a damp cloth. This ensures the dough is pliable and easier to roll out, which will help in achieving a flaky crust.

2. Adjust Spice Levels Taste the potato filling before assembling the samosas. Adjust the salt and spices according to your preference. For extra heat, you can add more green chili or a pinch of red chili powder.

3. Seal Properly Ensure each samosa is sealed tightly using water along the edges. This will prevent oil from seeping into the filling during frying and keep the samosa intact.

4. Fry at the Right Temperature Use medium heat when frying. If the oil is too hot, the samosas will brown quickly but remain uncooked inside. If it’s too cool, they will absorb more oil and become greasy. Test the oil with a small piece of dough before frying; it should rise slowly and start bubbling.

5. Cooling the Filling Make sure the filling is completely cooled before stuffing. Hot filling can cause steam to form and dough to tear, making it difficult to seal properly.