Matar Samosa
Matar Samosa
One of the most iconic Indian snacks well-known around the world, samosas are the perfect finger foods. Samosas are enjoyed in various settings, as late night street food snacks, at dinner parties, for breakfast or afternoon teas, at the beach, or as the perfect movie theatre munch food. Samosas can be stuffed with any filling, the most traditional are potatoes, potatoes and peas, or just peas. My favorite are samosas with a spiced pea filling with a dollop of homemade tomato ketchup. This fried goodness is my guilty food, but honestly once in a while it’s okay to snack on samosas.
Matar samosa, translates to spiced peas stuffed pastry. They are crispy and addictive pastries stuffed with spiced peas. Once you start eating one of these bite size You’ll find yourself eating multiple of these bite-sized samosas! This recipe can be adjusted to make mild or spicier samosas depending on your liking. Un-fried samosas can be frozen for a long time and used when you are ready to eat them. They don’t need to be de-frosted prior to frying. My mom and I always make extra and store in the freezer so we can enjoy them when
All the spices used in this recipe are masaldani staples. This matar samosa recipe is easy to follow and easy to make! Great to enjoy as an appetizer, keep as leftovers to have with breakfast tea or as guilty pleasure snacks. The recipe is completely vegetarian and vegan friendly!
Prep matar filling
Samosa dough
Cone ready to fill
Centered seams are critical
Frying samosas
Serving Size: 15 medium samosa | Prep Time: 30 mins. | Cook Time: 25-30 mins.
Ingredients:
Dough
1 1/2 cups all purpose flour
1 tps. salt
3 tbsp. oil
1/2 tsp. ajwain (carom seeds)
1/4 - 1/2 cup water
Matar Filling:
2 cups petit peas
1 long green chili
1 tbsp. grated ginger
2-3 tbsp. chopped cilantro
1 tsp. coriander seeds
1/2 tbsp. saunf (fennel seeds)
5-7 black peppercorn
2 cloves
1 tbsp. oil
1/2 tsp. salt
Pinch of haldi (turmeric)
1/2 tsp. lal mirchi (red chilli powder)
1/4 tsp. garam masala
1/2 tsp. amchur (dry mango powder)
Preparation:
To prepare matar filling:
Grate ginger, finely chop green chili and cilantro
Use a mortar pestle to grind coriander seeds, saunf, black peppercorn, and cloves together to a coarse spice mix.
Heat oil in a pan on medium heat, add coarse spice mix, to lightly roast for 30 seconds. Add grated ginger, chopped chili, haldi, salt, lal mirchi and stir well for 2 minutes
Decrease the heat to medium-low. Add peas, garam masala, and amchur to the pan and stir well. Cook for 7-10 minutes. Mix chopped cilantro and turn off heat
To prepare dough:
Add all purpose flour, salt, oil, and ajwain, and mix well. Trick: squeeze the mixed flour in your hands, it should all stick together
Add water, 1/4 cup first and knead together. Add more water as needed. Dough should have tight consistency. Let the dough sit for 5 minutes
To prepare samosa:
Evenly divide the dough into 15 balls
Roll each ball to a 5-6 inch diameter and cut each in half. Dab some water on the straight edge and bring the ends together to make a cone. Squeeze the seam together to bind well
Add 1/2 tbsp of filling in the cone shape. Seal the top by dabbing some water and pinching the edges together to bind well. Make sure to keep the first seam 90 degrees to top seam (see above photo)
Keep the samosas covered with a cheese cloth or wet paper towel. Follow the steps to make all the samosas
To fry samosa:
Heat oil (2-3 inches) in a frying pot to fry all samosas
Rebind all seams by squeezing the edges together before dropping samosas into the oil. This is critical so the samosa does not burst in oil
Add 3-4 samosas to the oil to prevent overcrowding
Fry on one side for 2-3 minutes before flipping the samosa to the other side to cook for 2-3 minutes. If needed flip once more till color is golden-brown. Follow the process to fry all 15 samosas
Serve:
Warm with a side of cilantro chutney, tamarind chutney or homemade tomato ketchup
