Matar Samosa

Name: Matar Samosa
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 2 cup all-purpose flour; 0.5 tsp carom seeds; 0.5 tsp salt (for dough and filling); 4 tbsp ghee (for moyan in dough); 0.5 cup water (or as needed for a firm dough); 2 cup green peas (fresh or frozen, lightly crushed); 1 tbsp oil (for the filling); 1 tsp cumin seeds; 1 inch ginger (finely grated); 2 pcs green chili (finely chopped); 1 tsp fennel seeds (lightly crushed); 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch dry mango powder; 2 tbsp coriander leaves (finely chopped)

RATING

4.6/5(197)

TASTE SCORE

9/10

Crisp, flaky samosas filled with a warmly spiced green pea mixture. These tea-time favorites have a light, crunchy shell and a mildly sweet, savory filling that tastes especially good with chutney.

PREP

30m

COOK

25m

SERVES

1 PIECE

223 cal

SERVINGS

METHOD · 7 STEPS

knead · ~20 min
Make the dough.
1.Mix all-purpose flour, carom seeds and salt in a wide bowl.
2.Rub in the ghee with your fingertips until the flour looks sandy and holds shape when pressed.
3.Add water little by little and knead into a firm, smooth dough.
4.Cover and rest the dough for 20 minutes.
TIPKeep the dough firm, not soft, so the samosa shell stays flaky and holds its shape.
saute · ~8 min
Cook the matar filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add cumin seeds and fennel seeds and let them sizzle for 20-30 seconds.
3.Add ginger and green chili and cook for 30 seconds.
4.Add crushed green peas, coriander powder, red chili powder, garam masala, dry mango powder and salt.
5.Cook, stirring often, until the peas dry out slightly and the spices smell fragrant, 5-7 minutes.
6.Turn off the heat and mix in coriander leaves.
TIPThe filling should be fairly dry; a wet filling can make the samosas burst while frying.
rest · ~10 min
Cool the filling completely.
mix
Make the sealing paste.
Mix 1 tbsp all-purpose flour with 2 tbsp water to make a smooth, thick paste for sealing the samosa edges.
assemble · ~15 min
Shape the samosas.
1.Divide the dough into 4 equal balls and keep them covered.
2.Roll each ball into an oval about 7 inches long, then cut it in half to make 2 pieces.
3.Lift one half, brush the straight edge with sealing paste and form a cone.
4.Fill the cone with 2-3 tbsp matar filling, leaving a small border at the top.
5.Brush the open edge with sealing paste and press firmly to seal.
6.Repeat to shape all 8 samosas.
TIPPress out trapped air before sealing so the samosas fry evenly without bubbles.
fry · ~25 min
Fry the samosas on low heat.
1.Heat oil for frying in a deep pan over low to medium-low heat.
2.Slide in 3-4 samosas at a time when the oil is moderately warm, not very hot.
3.Fry slowly, turning now and then, until the crust is crisp and deep golden, 10-12 minutes per batch.
4.Lift out and drain well before frying the next batch.
TIPStart frying in moderately warm oil; very hot oil blisters the crust and leaves the inside doughy.
serve
Serve the matar samosas hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rub the ghee into the flour until it clumps when pressed; that moyan is what gives the shell its khasta texture.
2
Keep the dough firm and rest it fully, or the samosa wrappers will shrink back while shaping.
3
Lightly crush the peas instead of pureeing them so the filling stays textured and does not turn pasty.
4
Cook the pea mixture until no steaminess remains; even slight moisture can soften or split the crust in oil.
5
Do not overfill the cone, or the seam can open while frying as the peas expand and heat through.
6
Start the samosas in moderately warm oil and keep the heat low so the shell cooks through before browning.
7
Cool fried samosas on a rack, not on a plate, to keep the bottoms crisp.