Matar Samosa Recipe (Green Pea Samosa) – A Delicious Twist on a Classic Favorite
Matar Samosas, also known as Green Pea Samosas, are an irresistible Indian snack that has won the hearts of people across generations. These crunchy, golden pastries, typically filled with a spiced potato mixture, are a common treat enjoyed at various occasions, whether it’s a casual snack, a festive appetizer, or a tea-time delight. This recipe offers a fresh take by using green peas (matar) as the primary filling, giving the traditional samosa an exciting and flavorful twist. The combination of crispy pastry and spicy green peas, enhanced with aromatic Indian spices, makes these samosas absolutely irresistible.
Perfectly paired with tangy chutneys or a dash of ketchup, Matar Samosas are ideal for a cozy evening or as a delightful appetizer to share with friends and family. Serve them alongside a steaming cup of masala chai, and you have a snack that’s bound to be a hit!
Cuisine:
North Indian
Course:
Snack
Diet:
Vegetarian
Ingredients for Matar Samosa Recipe:
Ingredients for the Dough:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Ghee | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Oil | For deep frying |
Ingredients for the Filling:
| Ingredient | Quantity |
|---|---|
| Ghee | 2 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Green Chilli Sauce | 1 teaspoon |
| Cinnamon Powder (Dalchini) | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Red Chilli Powder | 1/4 teaspoon |
| Amchur (Dry Mango Powder) | 2 teaspoons |
| Green peas (Matar), steamed and mashed | 1-1/2 cups |
| Salt | To taste |
To be Mixed into a Paste:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 teaspoons |
| Water | 1/4 cup |
Preparation Time:
45 minutes
Cooking Time:
10 minutes
Instructions for Making Matar Samosas:
-
Prepare the Dough:
- Begin by sifting the all-purpose flour (maida) into a mixing bowl.
- Add 1/2 teaspoon of salt to the flour.
- Rub 2 tablespoons of ghee into the flour using your fingertips. This will give the dough a crumbly texture, similar to bread crumbs.
- Gradually add water, a little at a time, and knead the mixture into a soft yet firm dough.
- Once the dough reaches the desired consistency, roll it into a ball, cover it with a damp muslin cloth, and set it aside to rest while you prepare the filling.
-
Prepare the Filling:
- Heat 2 tablespoons of ghee in a heavy-bottomed pan (kadai) over medium heat.
- Add 1 teaspoon of cumin seeds (jeera) and let them crackle for a few seconds.
- Stir in 1 teaspoon of green chilli sauce and sauté for about a minute, allowing the flavors to infuse.
- Add the steamed and mashed green peas (matar) to the pan, followed by 1/2 teaspoon of cinnamon powder (dalchini), 1/2 teaspoon of garam masala powder, and 1/4 teaspoon of red chilli powder.
- Sprinkle in 2 teaspoons of amchur (dry mango powder), and mix well.
- Cook the mixture until all the water evaporates, and the filling becomes dry. Stir in salt to taste, and cook for another 2-3 minutes. Set the filling aside to cool.
-
Make the Flour Paste:
- In a small bowl, combine 2 teaspoons of all-purpose flour (maida) with 1/4 cup of water. Mix well to form a smooth, thin paste. This will help seal the samosas.
-
Shape the Samosas:
- Divide the dough into small portions and roll each portion into a ball.
- Roll each ball into a thin, round disc (about 3-4 inches in diameter).
- Cut each disc in half to form two semi-circles.
- Roll each semi-circle into a cone shape. To seal the edges, apply a small amount of the flour paste along the open edge of the cone and press the sides together.
- Fill the cone with the prepared pea mixture, pressing it gently to pack it in.
- Seal the top of the cone by applying the flour paste again and pinching the edges together. Repeat the process for the remaining dough and filling.
-
Deep Fry the Samosas:
- Heat oil in a deep frying pan or kadai over medium heat.
- Once the oil is hot, carefully slide in the prepared samosas in small batches. Avoid overcrowding the pan to ensure even cooking.
- Fry the samosas, turning occasionally, until they are golden brown and crispy on all sides.
- Once fried, remove the samosas using a slotted spoon and drain them on kitchen paper to absorb excess oil.
-
Serve:
- Serve the crispy, golden Matar Samosas hot with a side of Dhaniya Pudina Chutney, Khajoor Imli Chutney, or tomato ketchup for dipping.
- Enjoy your samosas with a hot cup of Masala Chai for a perfect tea-time treat.
Tips for Making Perfect Matar Samosas:
- Crispiness: For extra crispy samosas, ensure the oil is hot enough before frying. If the oil is too cold, the samosas will absorb more oil and become soggy.
- Spices: Adjust the spices to suit your taste. You can add more or less chilli powder depending on your preference for heat.
- Dough Consistency: The dough should be soft but firm enough to hold the filling without tearing. If it’s too soft, the samosas may lose their shape while frying.
- Filling Variations: If you want to experiment with the filling, you can add finely chopped onions, peas, or even paneer for a different flavor twist.
Nutritional Information (Per Samosa):
- Calories: 120-150 kcal
- Protein: 2g
- Carbohydrates: 18g
- Fat: 6g
- Fiber: 2g
- Sodium: 100mg
Please note: Nutritional values are approximate and may vary depending on the size of the samosas and the specific ingredients used.
Matar Samosas are an irresistible snack that brings together the best of Indian flavors in a delightful, crispy package. The use of green peas instead of potatoes offers a refreshing change while maintaining the rich, spiced essence that makes samosas so beloved. Whether you’re hosting a gathering, enjoying a quiet afternoon snack, or simply indulging in comfort food, these samosas are sure to please every palate.
