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Matar Samosa

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Giving a twist to tradition samosa casing, having potato base, we have stuffed green pea instead. This flaky snack, deep fried will remind you of your childhood samosa preparation at home.

Main Ingredient(s): Pea(Matar)


  • 2 Tablespoon Clarified butter ( Ghee ) (For Dough)
  • 1 Cup Plain Flour (For Dough)
  • Oil (For Deep Fry)
  • 0.5 Teaspoon Table Salt (For Dough)
  • 2 Tablespoon Clarified butter ( Ghee ) (For Filling Preparation)
  • 1 Teaspoon green chilli Paste (For Filling Preparation)
  • 1 Teaspoon Cumin (Jeera or Jira) (For Filling Preparation)
  • 0.5 Teaspoon Garam Masala Powder (For Filling Preparation)
  • 0.5 Teaspoon Cinnamon (Dalchini) Powder (For Filling Preparation)
  • 2 Teaspoon Dry Mango ( Amchur) (For Filling Preparation)
  • 0.5 Teaspoon Chaat Masala (For Filling Preparation)
  • 0.25 Teaspoon Red Chili Powder (Chopped, For Filling Preparation)
  • 1 Cup Green Pea (Mashed, For Filling Preparation)
  • Table Salt (According to taste, For Filling Preparation)
  • 0.25 Cup Water

Original recipe makes 8 Servings


Method of Preparation

Dough Preparation

Step 1

In a bowl, mix plain flour and salt. Add clarified butter (ghee) and crumble using your fingers.

Step 2

To prepare the batter, add water slowly into it and knead properly into a small ball and let it rest for a while.

Filling Preparation

Step 1

Place a wok over flame and add clarified butter (ghee). When clarified butter (ghee) heats up, add cumin seed (jeera).

Step 2
When cumin seed crackles, add chilli paste and sauté for few minutes.

Step 3

Add green pea and all spices and mix properly and let it cook, till water evaporates.

Step 4

Add table salt and cook for 2 minutes. Later, take down and let the mixture cool down.

Filling ( Prepare a slurry batter, mixing 1 teaspoon of flour and water)

Step 1

Divide the dough into small balls and roll out into circular manner. Later, cut each circle into two halves, making semi-circle. Then, roll out into cone shaped and fill in the pea mixture prepared in it.

Step 2

Press the edges, using the slurry batter prepared.

Step 3
Place a non-stick wok over flame and add oil in it and when oil heats up, deep fry the samosa, till it turns golden colour.

Step 4
When cooked, take down the samosa and place over kitchen towel, till complete oil drains out.

Step 5

Serve hot with your favourite condiments.

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