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A classic North Indian snack! Crispy, flaky pastry filled with a savory and spiced green pea mixture. Perfect for tea time or as an appetizer for any celebration, these homemade samosas are irresistible.
For 4 servings
Prepare the Samosa Dough
Cook the Matar Filling
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A classic North Indian snack! Crispy, flaky pastry filled with a savory and spiced green pea mixture. Perfect for tea time or as an appetizer for any celebration, these homemade samosas are irresistible.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 521.35 calories per serving with 8.89g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Samosas
Fry the Samosas
Serve
For a lower-calorie option, you can bake the samosas. Brush them with a little oil and bake at 200°C (400°F) for 20-25 minutes, or until golden brown and crisp. The texture will be less flaky than the fried version.
Replace the matar filling with other ingredients like crumbled paneer, spiced minced chicken (keema), or a mix of finely chopped vegetables like carrots, beans, and cauliflower.
For a slightly healthier crust, substitute half of the maida (all-purpose flour) with atta (whole wheat flour). Note that this will result in a denser, less flaky crust.
Green peas (matar) are a good source of plant-based protein, which is essential for muscle repair and overall body function.
The recipe uses spices like ginger, cumin, and ajwain (carom seeds), which are traditionally known in Ayurveda to aid digestion and reduce bloating.
The carbohydrates from the potato and the flour wrapper provide a quick source of energy, making it a filling and satisfying snack.
One serving, which consists of two Matar Samosas, contains approximately 500-550 calories. The exact number can vary based on the size of the samosas and the amount of oil absorbed during frying.
Matar Samosa is a deep-fried snack and is high in calories and fats, so it should be consumed in moderation as an occasional treat. The filling contains healthy ingredients like green peas, potatoes, and spices, but the deep-frying process adds significant calories.
Yes, you can bake them for a healthier alternative. Arrange the assembled samosas on a baking sheet, brush them lightly with oil, and bake in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp.
Bubbles on the samosa crust are usually caused by two things: the dough being too soft or the oil being too hot when you start frying. Ensure your dough is stiff and always start frying in low-temperature oil.
Store leftover fried samosas in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven or air fryer at 180°C (350°F) for 5-7 minutes to regain their crispiness. Avoid microwaving as it will make them soggy.
Yes, both can be made ahead. The dough can be refrigerated for up to 24 hours in an airtight container. The filling can also be made a day in advance and stored in the fridge. Ensure the filling is at room temperature before you start stuffing.