Matar Samosa with Imli Chutney

Instructions

1. 1

   Prepare the Samosa Dough

   • In a large mixing bowl, combine the maida, ajwain, and 0.5 tsp of salt.
   • Add the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. When you press a fistful, it should hold its shape.
   • Gradually add water, a little at a time, and knead into a stiff, firm dough. Do not over-knead. The dough should be tight, not soft.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Matar Filling

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle.
   • Add the chopped ginger and green chilies. Sauté for 30-40 seconds until fragrant.
   • Add the green peas. If using fresh peas, add a splash of water, cover, and cook for 5-7 minutes until tender. Frozen peas will cook faster.
   • Stir in the turmeric powder, red chili powder, coriander powder, dry mango powder, garam masala, and 0.75 tsp of salt. Cook the spices for 1 minute.
   • Add the mashed potato and mix thoroughly to combine with the peas and spices. Lightly mash some of the peas with your spoon.
   • Turn off the heat, stir in the chopped cilantro, and transfer the filling to a plate to cool down completely.
3. 3

   Shape the Samosas

   • After the dough has rested, knead it for one minute to smoothen it. Divide the dough into 4 equal-sized balls.
   • Take one ball and roll it into a thin oval shape, about 6-7 inches long.
   • Cut the oval in half crosswise, creating two semi-circles.
   • Take one semi-circle and apply a little water along the straight edge. Fold it to form a cone, overlapping the edges slightly. Press the seam firmly to seal it shut.
   • Hold the cone in your hand and fill it with about 1.5 to 2 tablespoons of the cooled filling. Do not overstuff.
   • Apply a little water to the inner rim of the cone's opening. Pinch the open edges together firmly to seal the samosa. You can create a small pleat on one side before sealing for a traditional shape. Ensure it's sealed tightly.
   • Repeat with the remaining dough and filling to make 8 samosas.
4. 4

   Fry the Samosas

   • Heat the oil for deep frying in a kadai or deep pan over low heat. The oil should be just warm, not hot. To test, drop a tiny piece of dough; it should sink and then rise to the surface slowly.
   • Gently slide 3-4 samosas into the warm oil. Do not overcrowd the pan.
   • Fry on low heat for 10-12 minutes, turning them occasionally. This slow frying process is crucial for a crispy, bubble-free crust.
   • Once the samosas are firm and pale golden, increase the heat to medium and fry for another 2-3 minutes until they are golden brown and crisp.
   • Using a slotted spoon, remove the samosas from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Let the samosas rest for 5 minutes before serving, as they will be very hot inside.
   • Serve hot with mint-coriander chutney, tamarind chutney, or tomato ketchup.