Aloo Kaju Samosa Filling Recipe | 2020 Ramadan Special Recipes
Ingredients for 25-30 Samosas
- Coriander-cumin powder mix (Dry roast 1 tbsp coriander seeds and 1 tsp cumin seeds and grind into powder)
- Oil 2 tbsp
- Cumin seeds 1/2 tsp
- Green peas 1/2 cup (I used frozen, if you are using fresh then boil them until half cooked)
- Cashew Nuts 15, roughly broken
- Boiled Potatoes 1/2 kg, boiled and mashed
- Red chili flakes 1/2 tsp
- Salt 1 tsp (or to taste)
- Lemon juice 1 tsp
- Fresh coriander leaves 2 tbsp
- Fresh green chilies chopped 1-2
- Samosa patti (sheet) 25-30
Preparation
- First of all, in a pan add coriander seeds and cumin seeds and dry roast until aromatic. Add to a grinder and grind to a coarse powder. Keep aside for later use.
- Heat oil in a skillet. Add cumin seeds and allow to crackle.
- Add green peas and sauté for a minute.
- Add broken cashews and toss until just light golden.
- Add boiled and mashed potatoes, red chili flakes, salt and lemon juice. Mix and stir fry for 1-2 minutes.
- Turn the flame off, add fresh coriander and green chilies. Mix and allow to cool before filling into samosas.
- To make the samosas, take a patti, make a cone of the samosa patti, fill the mixture in it and wrap the sides to form a triangle. Seal the edges using a flour paste. Repeat the same procedure till all the mixture is used up.
- Place the samosas in zip-lock bags and freeze.
- To fry the samosas, heat oil in a wok, add the frozen samosas to the oil. No need to defrost the samosas before frying. Fry on medium flame until golden and crispy.
- NOTE: You can deep fry or shallow fry the samosas, Air fry them or bake them in the oven for a healthier version. To bake, preheat the oven to 200 degrees, take samosas out of the freezer, brush some oil on them and place in a baking tray and bake for 10-12 minutes until golden from both sides.
- Serve hot with chutney of your choice. Enjoy!
Aloo Kaju Samosa Filling Recipe (Makes 25-30 Samosas)
Ingredients
- Coriander-cumin powder mix (Dry roast 1 tbsp coriander seeds and 1 tsp cumin seeds and grind into powder)
- Oil 2 tbsp
- Cumin seeds 1/2 tsp
- Green peas 1/2 cup (I used frozen, if you are using fresh then boil them until half cooked)
- Cashew Nuts 15, roughly broken
- Boiled Potatoes 1/2 kg, boiled and mashed
- Red chili flakes 1/2 tsp
- Salt 1 tsp (or to taste)
- Lemon juice 1 tsp
- Fresh coriander leaves 2 tbsp
- Fresh green chilies chopped 1-2
- Samosa patti (sheet) 25-30
Instructions
- First of all, in a pan add coriander seeds and cumin seeds and dry roast until aromatic. Add to a grinder and grind to a coarse powder. Keep aside for later use.
- Heat oil in a skillet. Add cumin seeds and allow to crackle.
- Add green peas and sauté for a minute.
- Add broken cashews and toss until just light golden.
- Add boiled and mashed potatoes, red chili flakes, salt and lemon juice. Mix and stir fry for 1-2 minutes.
- Turn the flame off, add fresh coriander and green chilies. Mix and allow to cool before filling into samosas.
- To make the samosas, take a patti, make a cone of the samosa patti, fill the mixture in it and wrap the sides to form a triangle. Seal the edges using a flour paste. Repeat the same procedure till all the mixture is used up.
- Place the samosas in zip-lock bags and freeze.
- To fry the samosas, heat oil in a wok, add the frozen samosas to the oil. No need to defrost the samosas before frying. Fry on medium flame until golden and crispy.
- NOTE: You can deep fry or shallow fry the samosas, Air fry them or bake them in the oven for a healthier version. To bake, preheat the oven to 200 degrees, take samosas out of the freezer, brush some oil on them and place in a baking tray and bake for 10-12 minutes until golden from both sides.
- Serve hot with chutney of your choice. Enjoy!