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!
Heat 1 tbsp oil in a non-stick pan. Add carom seeds and asafoetida and sauté for ½ minute.
Add ginger paste, coriander powder, turmeric powder, cumin powder, salt, sugar, cashewnuts and raisins. Mix well and sauté for 2 minutes.
Add green peas, mix well and sauté. Add ¼ cup water and cook for 2 minutes.
Chop coriander sprigs and add. Mix well and cook till dry.
Add lemon juice and switch off heat. Crush the mixture with a masher and transfer into a bowl. Cool to room temperature.
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.
Heat sufficient oil in a kadai. Deep-fry samosas till golden ad crisp. Drain on absorbent paper.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.