Double-layered Aloo Samosa & Mini Matar Samosa are crispy, flavour-packed snacks perfect for every celebration.
Whether you’re hosting a festive gathering, enjoying evening tea, or looking for a crowd-pleasing appetizer, Double Layered Aloo Samosa & Mini Matar Samosa are a perfect choice. Filled with spicy potato and green pea mixtures, these crispy samosas offer a delightful combination of flaky pastry and flavourful fillings. The double-layered texture adds an extra crunch, making them even more irresistible.
Prepared using Freedom Refined Sunflower Oil, these samosas fry evenly to a beautiful golden brown while maintaining their crisp texture. The light quality of the oil helps create deliciously crunchy samosas that everyone will love.
Ingredients
For the Dough
- 1 cup maida (all-purpose flour)
- Ajwain, as per taste
- Salt, as per taste
- 2 tbsp pure ghee
- Warm water, as required
For the Aloo Filling
- 2 medium potatoes, boiled and mashed
- Green chillies, finely chopped
- Red chilli powder, as per taste
- Amchur powder, as per taste
- Jeera powder, as per taste
- Hing (asafoetida), a pinch
- Garam masala, as per taste
- Black salt, as per taste
- Fresh coriander leaves, chopped
For the Matar Filling
- 1 cup green peas, boiled
- Green chillies, finely chopped
- Red chilli powder, as per taste
- Amchur powder, as per taste
- Jeera powder, as per taste
- Hing (asafoetida), a pinch
- Garam masala, as per taste
- Black salt, as per taste
- Fresh coriander leaves, chopped
For Frying
- Freedom Refined Sunflower Oil
Method
Preparing the Dough
Step 1: In a mixing bowl, combine maida, ajwain, salt, and pure ghee.
Step 2: Rub the mixture between your palms until it resembles breadcrumbs.
Step 3: Gradually add warm water and knead into a slightly firm dough.
Step 4: Cover and allow the dough to rest for 30 minutes.
Preparing the Aloo Filling
Step 1: Heat a little oil in a pan and add a pinch of hing.
Step 2: Add red chilli powder, amchur powder, jeera powder, garam masala, black salt, and regular salt.
Step 3: Add the mashed potatoes, chopped green chillies, and fresh coriander leaves.
Step 4: Mix well and cook for 2–3 minutes. Set aside to cool.
Preparing the Matar Filling
Step 1: In the same manner, heat a little oil and add hing.
Step 2: Add all the spices, followed by the boiled green peas.
Step 3: Add chopped green chillies and fresh coriander leaves.
Step 4: Mix well and lightly mash the peas while cooking. Set aside to cool.
Shaping the Samosas
Step 1: Roll out the dough into a thin chapati.
Step 2: Make 4–5 long cuts from one side towards the centre without cutting through the edges.
Step 3: Fold the uncut portion to create a layered “D” shape.
Step 4: Apply a little water along the edges and shape it into a cone.
Step 5: Fill some cones with the potato mixture and others with the green pea mixture.
Step 6: Seal the edges firmly and keep the prepared samosas covered.
Frying the Samosas
Step 1: Heat Freedom Refined Sunflower Oil in a deep frying pan or kadhai.
Step 2: Fry the samosas in batches over low to medium heat until they become crisp, flaky, and golden brown.
Step 3: Remove and drain on absorbent paper.
Your crispy Double Layered Aloo Samosas and Mini Matar Samosas are ready to serve! Pair them with mint chutney, tamarind chutney, or a hot cup of tea for the ultimate snack-time experience.