If you are in the mood for healthy snacking, this is a recipe that ticks all the right boxes while being tasty too.
The team at Kookie Cake Crumble believes that comfort food doesn’t have to come at the expense of good health. “Our approach is to preserve the familiar flavors and textures that people love while making thoughtful changes to the ingredients and cooking methods. Small yet impactful substitutions can transform traditional snacks into healthier alternatives without compromising on taste,” says Swheta Mutreja Aggarwal, Founder & Chef, Kookie Cake Crumble shares the recipe of Aloo Mutter Samosa Baklava.
Ingredients
Aloo Mutter Filling
- 600 grams potatoes, boiled, peeled and roughly broken into chunks
- 1 cup green peas (fresh or frozen)
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 tsp fennel seeds, lightly crushed
- 1 tsp coriander seeds, coarsely crushed
- A pinch of asafoetida (hing)
- 1 tbsp ginger, finely chopped
- 2 green chillies, finely chopped
- 8–10 curry leaves
Dry Spices
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
- ½ tsp red chilli powder (optional)
- 1 tsp roasted cumin powder
- 1 tsp dry mango powder (amchur)
- ½ tsp garam masala
- ½ tsp black pepper powder
- Salt to taste
Additionally add
- 2 tbsp chopped fresh coriander
- 1 tbsp lemon juice
- 4 tbsp roasted cashews / roasted peanuts (optional)
Other Ingredients
- Filo Pastry One Box
- Melted Butter 100 grams
- Black Sesame 2 tbsp
Method
- Heat the oil in a heavy pan. Add cumin seeds, fennel seeds, crushed coriander seeds and hing. Allow them to crackle.
- Add ginger, green chillies and curry leaves. Sauté for 1 minute until fragrant.
- Add the green peas and cook for 2–3 minutes until tender.
- Mix in turmeric powder, coriander powder, Kashmiri chili powder, red chilli powder and salt. Cook for about 30 seconds.
- Add the roughly mashed potatoes and gently mix without over-mashing. Cook on medium heat for 5–6 minutes, stirring occasionally.
- Add roasted cumin powder, garam masala, amchur powder, black pepper powder, lemon juice, fresh coriander, cashews or roasted peanuts. Mix well and cook for another minute.
- Cool completely. Spread the filling on a tray and allow it to cool completely before filling the samosa pastry. A cool, dry filling prevents the pastry from becoming soggy.
Final Method
- Layer the potato filling slightly thicker.
- Repeat the filo & butter layers another 6-8 times.
- Coat the top layer too with the melted butter.
- Drizzle some black sesame.
- Cut into squares or diamonds and bake for 25-30 minutes at 160 degrees until golden brown.
- Cool and enjoy!
