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
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 Palak Paneer Sandwich, Corn Canapes, Carrot and Beetroot Cheela, Moong and Chana Crostini.
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.
