Matar ke Samose

Ingredients list for Matar ke Samose

• 1 cup Green peas blanched
• 12 Samosa patti
• 1 tbsp + f Oil
• 1 teaspoon carom seeds
• ¼ teaspoon asafoetida
• 1 teaspoon ginger paste
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• to taste Salt
• 1 teaspoon sugar
• 1 tablespoon broken cashewnuts
• 1 tablespoon raisins
• A few fresh coriander sprigs
• Juice of ½ lemon
• for sealin Refined flour paste

Method

1. Heat 1 tbsp oil in a non-stick pan. Add carom seeds and asafoetida and sauté for ½ minute.
2. Add ginger paste, coriander powder, turmeric powder, cumin powder, salt, sugar, cashewnuts and raisins. Mix well and sauté for 2 minutes.
3. Add green peas, mix well and sauté. Add ¼ cup water and cook for 2 minutes.
4. Chop coriander sprigs and add. Mix well and cook till dry.
5. Add lemon juice and switch off heat. Crush the mixture with a masher and transfer into a bowl. Cool to room temperature.
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.
7. Heat sufficient oil in a kadai. Deep-fry samosas till golden ad crisp. Drain on absorbent paper.
8. Serve hot with green chutney.

Nutrition Info