Bun Samosa | Buns Stuffed with Aloo Matar Samosa and Chat Chutneys

Finally, after much procrastination, I was able to make the bun samosa at home. Of course, I used store bought buns. I almost wanted to make the buns at home, however, I just managed to make the samosas at home. Yesterday when I was supposed to make this, I was busy with Konda's sports day celebration. Somehow the entire day was spent as she always complains that I never stay to watch her perform at the cultural.

After a hectic day, it was not possible to find time to make this. So I had to make them today and I ended up making it during lunch time of all the time, as I was planning to make something else. Everybody was so confused about the number of dishes that were coming out. Well, I said I get one day and naturally with so many events that meet, I had to make do with whatever time I had.

For the final day of the Combo Dishes, I ended up selected Bun Samosas, suggested by Vaishali. That naturally meant she should have it on her space right. I ended followed her recipe and loved the entire combination.

She says this was introduced by her son and she says this is a popular snack with the college students, who find it easy to pack this and eat. This makes it a great food for a picnic. So why waiting, just pack and enjoy a wonderful lip smacking bun samosas.

Potato Peas Samosa

Green Chutney, Imli Chutney, Red Chili Garlic Chutney















Bun Samosa

You will need

Buns
Samosas
Imli chutney
Red Chilli Garlic Chutney
Green Chutney

For the Aloo Matar Samosa

Samosa crust

Maida / All purpose flour - 2 cups
Warm oil - 1/2 cup
Ajwain - 1/4 tsp
Salt - 1/2 tsp
Flour to dust

Oil for deep frying

In a wide bowl, take the flour, warm oil, salt, ajwain. Knead to a soft dough. Cover with a wet muslin cloth and let it rest for 15 mins.

For the Stuffing

Potatoes / Aloo - 4 medium
Peas - 1/2 cup
Oil - 2 tsp
Cumin Seeds / Jeera - 1/2 tsp
Red chilli powder - 3/4 tsp
Amchoor powder - 1/4 tsp
Black pepper - 1/4 tsp
Garam masala - 1/4 tsp
Black salt - 1/4 tsp
Roasted jeera powder - 1/2 tsp
Roasted Coriander powder - 1/2 tsp
Coriander leaves handful
A handful of cashews and raisins
Mint leaves
Salt to taste

How to make the stuffing

Wash and mark the aloos. MW for 6 mins. Soak in water and peel the skin.

If you are using dried peas, soak overnight, and pressure cook till soft.

Heat oil in a nonstick pan, add jeera, then add all the spices and roast them for a few minutes.

Add potatoes and peas and the rest of the ingredients. Mix well. Cool.

How to make the Samosas

Roll out the dough in small thin round chapatis. Cut them into half.
Make a cone / or place the stuffing in the center. Bring one side of the dough over the stuffing and press well. Then bring the other and press together.

Make sure the sides are sealed well.

Heat a kadai with oil, deep fry on medium flame till crisp and golden.

Drain on kitchen towel

To assemble the Bun Samosas

Cut the bun into two.
Apply butter or oil on the top and bottom. Roast on hot tawa on both sides.

Apply all the three chutneys on both the halves on the inner side.

Place the fried samosas on the lower bun and press the top half over it and press down.

Cut into four pieces.

Serve.

Notes:

Add the chutneys liberally.

If you are using a bigger bun you use two samosas in each bun.

Recipe