Matar Samosa
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
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Samosa Dough
- b.In a large mixing bowl, combine the maida, ajwain, and 0.5 tsp of salt.
- c.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.
- d.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.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Cook the Matar Filling
- b.Heat 2 tbsp of vegetable oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle.
- c.Add the chopped ginger and green chilies. Sauté for 30-40 seconds until fragrant.
- d.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.
- e.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.
- f.Add the mashed potato and mix thoroughly to combine with the peas and spices. Lightly mash some of the peas with your spoon.
- g.Turn off the heat, stir in the chopped cilantro, and transfer the filling to a plate to cool down completely.
- 3
Step 3
- a.Shape the Samosas
- b.After the dough has rested, knead it for one minute to smoothen it. Divide the dough into 4 equal-sized balls.
- c.Take one ball and roll it into a thin oval shape, about 6-7 inches long.
- d.Cut the oval in half crosswise, creating two semi-circles.
- e.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.
- f.Hold the cone in your hand and fill it with about 1.5 to 2 tablespoons of the cooled filling. Do not overstuff.
- g.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.
- h.Repeat with the remaining dough and filling to make 8 samosas.
- 4
Step 4
- a.Fry the Samosas
- b.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.
- c.Gently slide 3-4 samosas into the warm oil. Do not overcrowd the pan.
- d.Fry on low heat for 10-12 minutes, turning them occasionally. This slow frying process is crucial for a crispy, bubble-free crust.
- e.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.
- f.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
Step 5
- a.Serve
- b.Let the samosas rest for 5 minutes before serving, as they will be very hot inside.
- c.Serve hot with mint-coriander chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a 'khasta' or flaky crust, ensure the dough is stiff and the amount of ghee (moyan) is correct. The mixture should hold its shape when pressed in your fist.
- 2The filling must be completely cool before you start stuffing. A warm filling will create steam and make the pastry soggy from the inside.
- 3Fry the samosas on consistently low heat. Frying on high heat will result in a cooked exterior with an undercooked interior and cause bubbles on the crust.
- 4Seal the samosa edges very tightly using a bit of water. If not sealed properly, the filling can spill into the oil while frying.
- 5Do not over-knead the dough. Over-kneading develops gluten, which will make the crust chewy instead of flaky and crisp.
Adapt it for your goals.
Healthier Version
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.
Filling VariationFilling Variation
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.
Dough VariationDough Variation
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.
Why this is on our healthy list.
Source of Plant-Based Protein
Green peas (matar) are a good source of plant-based protein, which is essential for muscle repair and overall body function.
Rich in Digestive Spices
The recipe uses spices like ginger, cumin, and ajwain (carom seeds), which are traditionally known in Ayurveda to aid digestion and reduce bloating.
Provides Energy
The carbohydrates from the potato and the flour wrapper provide a quick source of energy, making it a filling and satisfying snack.
Frequently asked questions
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.
