Matar Samosa Recipe -Green Pea Samosa

 Matar Samosa Recipe -Green Pea Samosa

Ingredients:

1 cup All Purpose Flour (Maida),2 tablespoons Ghee,1/2 teaspoon Salt,Sunflower Oil - for deep frying,2 tablespoons Ghee,1 teaspoon Cumin seeds (Jeera),1 teaspoon Green Chilli Sauce,1/2 teaspoon Cinnamon Powder (Dalchini),1/2 teaspoon Garam masala powder,1/4 teaspoon Red Chilli powder,2 teaspoon Amchur (Dry Mango Powder),1-1/2 cups Green peas (Matar) - steamed and mashed,Salt - to taste,2 teaspoon All Purpose Flour (Maida),1/4 cup Water

Estimated Time

Preparation time: 45 min
Cooking Time: 10 min
Total Time: 55 min
Cuisine: North Indian Recipes
Course: Snack
Diet: Vegetarian 

How to make Matar Samosa Recipe -Green Pea Samosa 

  1. To begin making the Matar Samosa Recipe first, mix together half a teaspoon of salt into the flour
    2. ,
  2. Rub ghee or vegetable shortening into the flour mixture, with your fingers until it resembles loose bread crumbs
    3. ,
  3. Gradually add water, slowly, and knead to make a soft but firm dough
    4. ,
  4. Roll the dough into a ball, cover with a moist muslin cloth and keep aside
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  5. The next step is to make the filling
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  6. In a kadai or heavy bottomed pan, warm the ghee, add the jeera and allow it to crackle and tip in the chilli paste
    7. ,
  7. Saute these together for a minute
    8. ,
  8. Add peas followed by all the other spices and cook till the pea mixture becomes dry and all the water has dried up
    9. ,
  9. Season with salt and cook again for 2-3 minutes
    10. ,
  10. Set the peas mixture aside to cool down so it is easier to handle when shaping the samosas
    11. ,
  11. Make a flour paste, by combining the flour and water
    12. ,
  12. To begin making the samosa cases, divide the dough into small balls and roll them into thin circles
    13. ,
  13. Cut each rolled-out circle into two halves by running your knife down the center, so you have 2 semi-circles for each disc
    14. ,
  14. Roll the semi-circles into cones and using a teaspoon fill them with the peas mixture
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  15. Dab the flour paste along the edges of the open side of the cone, press the two edges together and seal
    16. ,
  16. Arrange the matar samosas in a platter and cover them with a moist muslin cloth
    17. ,
  17. Heat oil for deep frying in a kadai on medium heat
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  18. Deep fry the matar samosas in hot oil till they are golden brown
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  19. Try not to fry too many together as it will crowd the kadai and alter the cooking time
    20. ,
  20. Remove the Matar Samosa from the kadai using a slotted spoon and drain them on kitchen paper
    21. ,
  21.  Matar Samosa  can be served with a dollop of Dhaniya Pudina Chutney and khajoor imli chutney or tomato ketchup, along with masala chai in the evening
    22. ,

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