Is this a Paratha or Samosa! These Paratha Samosas are a delicious twist on traditional samosas and aloo parathas. Who doesn’t enjoy samosas or aloo parathas? Although the ingredients are the same as samosas, they are made like a paratha. And they taste absolutely delicious! You can now enjoy both your favorites (samosa and paratha) at the same time.
This recipe will make 4
- 1 cup all-purpose flour (plain flour, maida)
- 1/2 teaspoon salt
- 2 tablespoons clarified butter or ghee (if you follow vegan diet use oil)
- 1/3 cup water
- 3 medium potatoes, boiled peeled and cubed into very small pieces, this will make about 2 cups of cubed potatoes
- 1/4 cup green peas, I am using frozen peas thawed
- 1-1/2 tablespoons oil
- 1/2 teaspoon cumin seeds (jeera)
- 1 teaspoon coriander powder (dhania)
- 1 teaspoon salt
- 1/4 teaspoon red chili powder
- 1 tablespoon green chili finely chopped
- 1/2 teaspoon mango powder (amchoor)
- 1/4 teaspoon garam masala
- 2 tablespoons chopped cilantro (hara dhania)
Also need about 1/4 cup oil for cooking
- Mix flour, salt, and oil, add the water as needed to make firm and smooth dough. Knead the dough on a lightly oil surface for about one minute. Cover the dough and set aside for at least 10 minutes.
- Heat the oil in a frying on medium heat. Oil should be moderately hot. Add cumin seeds, as cumin seeds crack add green chili and green peas stir-fry about a minute add the potatoes and stir-fry for 3-4 minutes. Stir in garam masala, mango powder, and cilantro. Add more pepper, salt or mango powder according to taste. Turn off the heat.
- Let the filling cool to the room temperature. Lightly mash the filling.
Making Paratha Samosa
- Divide the dough in four equal parts and form into balls. Roll dough ball into about 7” circle. Place about 1/2 cup of the filling in the center and spread it over leaving 1” dough circle all around. Pull the edges of the dough in the center cover the filling. This will make about 4” thick pattie. Repeat and fill all the balls.
- Gently roll them in about 6” circle. If needed sprinkle little all-purpose flour to help it roll.
- Heat heavy sauce flat pan over low medium heat. Add about 2 to 3 tablespoons of oil to the pan depends on the size of the pan.
- Place the rolled paratha on the pan. When the paratha start to change color from sides, flip it over. Parathe will be light brown.
- Lightly press the paratha all around and flip. Shallow fry the paratha both sides until golden brown. You will have to flip the paratha 3 to 4 times.
- Paratha Samosa is the best served hot and crispy.
- If they are made in advance re-heat using a skillet or oven.
- Enjoy with hari cilantro chutney.