How to make Matar ke Samose

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : Green peas (हरे मटर), Samosa patti (समोसा पट्टी)

Cuisine : Indian

Course : Snacks and Starters

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Matar ke Samose Recipe Card

Matar ke Samose
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Hindi: matar
You might be picking out these emerald hued little jewels from your food. But, wait, before you do that anymore! As these are a good source of fibre and potassium, which keeps all of our body cells functioning properly. Just when you thought that green peas are only used to add that extra punch to your savoury dishes, try a rich, creamy matar ki kheer to satiate your sweet buds too!

For more recipes related to Matar ke Samose checkout Matar Paneer ki Tikki, Matar Paneer Samosa, Matar Paneer Burger, Stuffed Bhuna Masala Kabab . You can also find more Snacks and Starters recipes like Murgh Tangdi Malai, Farali Pattice, Rassawala Khaman Dhokla, Cajun Fish Burger.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Matar ke Samose Recipe

  • Green peas blanched 1 cup

  • Samosa patti 12

  • Oil 1 tbsp + f

  • carom seeds 1 teaspoon

  • asafoetida ¼ teaspoon

  • ginger paste 1 teaspoon

  • coriander powder 1 teaspoon

  • turmeric powder ½ teaspoon

  • cumin powder 1 teaspoon

  • Salt to taste

  • sugar 1 teaspoon

  • broken cashewnuts 1 tablespoon

  • raisins 1 tablespoon

  • A few fresh coriander sprigs

  • Juice of ½ lemon

  • Refined flour paste for sealin

Method

Step 1

Heat 1 tbsp oil in a non-stick pan. Add carom seeds and asafoetida and sauté for ½ minute.

Step 2

Add ginger paste, coriander powder, turmeric powder, cumin powder, salt, sugar, cashewnuts and raisins. Mix well and sauté for 2 minutes.

Step 3

Add green peas, mix well and sauté. Add ¼ cup water and cook for 2 minutes.

Step 4

Chop coriander sprigs and add. Mix well and cook till dry.

Step 5

Add lemon juice and switch off heat. Crush the mixture with a masher and transfer into a bowl. Cool to room temperature.

Step 6

Spread little flour paste on one end of a samosa patti and fold into a triangle with a pocket. Fill little cooked peas mixture and fold over and make into a samosa sealing the end flap with the flour paste.

Step 7

Heat sufficient oil in a kadai. Deep-fry samosas till golden ad crisp. Drain on absorbent paper.

Step 8

Serve hot with green chutney.