Matar Samosa Recipe – Green Pea Samosa
Indulge in the delightful experience of preparing Matar Samosa, a beloved North Indian snack that features a crispy, golden exterior filled with a spiced green pea mixture. Perfect for tea time or as a party appetizer, these samosas are easy to make and a sure hit with family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Ghee (Clarified Butter) | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Sunflower Oil (for deep frying) | As needed |
| Ghee (for filling) | 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 |
| All Purpose Flour (for paste) | 2 teaspoons |
| Water | 1/4 cup |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 190 |
| Total Fat | 10g |
| Saturated Fat | 4g |
| Cholesterol | 0mg |
| Sodium | 300mg |
| Total Carbohydrates | 20g |
| Dietary Fiber | 3g |
| Sugars | 1g |
| Protein | 4g |
Preparation Time
| Task | Time |
|---|---|
| Preparation Time | 45 minutes |
| Cooking Time | 10 minutes |
| Total Time | 55 minutes |
| Servings | 4 |
Instructions
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Prepare the Dough: Begin by mixing half a teaspoon of salt into the all-purpose flour in a large mixing bowl. Next, rub in the ghee until the mixture resembles coarse breadcrumbs. Gradually add water, a little at a time, and knead the mixture until it forms a soft but firm dough. Once kneaded, roll the dough into a ball, cover it with a damp muslin cloth, and set it aside to rest.
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Make the Filling: In a kadai or a heavy-bottomed pan, heat the remaining ghee over medium heat. Add the cumin seeds and allow them to crackle. Once they start to sizzle, add the green chili sauce and sautรฉ for about a minute. Incorporate the steamed and mashed green peas along with the cinnamon powder, garam masala, red chili powder, amchur, and salt. Cook the mixture until it thickens and any excess moisture evaporates, approximately 2-3 minutes. Once done, remove it from the heat and let it cool down.
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Prepare the Flour Paste: In a small bowl, mix the remaining all-purpose flour with water to create a thick paste. This will act as the adhesive to seal the samosas.
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Shape the Samosas: Divide the rested dough into small balls and roll each ball into thin circles (about 6 inches in diameter). Cut each circle in half, creating two semi-circles. Take one semi-circle and shape it into a cone by bringing the straight edges together and sealing them with a little flour paste. Fill the cone with the cooled pea filling, then dab some flour paste along the open edge and press to seal completely. Repeat this process until all dough and filling are used up.
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Fry the Samosas: Heat sunflower oil in a kadai over medium heat for deep frying. Once hot, carefully add a few samosas at a time, ensuring not to overcrowd the pan. Fry the samosas until they turn golden brown and crispy, about 4-5 minutes. Use a slotted spoon to remove them from the oil, allowing any excess oil to drain off on paper towels.
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Serve: Your crispy Matar Samosas are now ready to be enjoyed! Serve them warm with a side of Dhaniya Pudina Chutney, khajoor imli chutney, or tomato ketchup, complemented perfectly by a steaming cup of masala chai in the evening.
Tips for Perfect Samosas
- Ensure the oil is hot enough before frying; if not, the samosas may absorb too much oil and become greasy.
- To keep the samosas crispy, do not cover them after frying. If you need to hold them for a while, place them in a warm oven.
- Experiment with the spice levels according to your preference. You can add more green chili or adjust the garam masala to suit your taste.
Enjoy the satisfying crunch and the rich, flavorful filling of these homemade Matar Samosas, which are sure to become a favorite among your loved ones!
