Matar Samosa Recipe -Green Pea Samosa

Step 1: To begin making the Matar Samosa Recipe first, mix together half a teaspoon of salt into the flour

Step 2: Rub ghee or vegetable shortening into the flour mixture, with your fingers until it resembles loose bread crumbs

Step 3: Gradually add water, slowly, and knead to make a soft but firm dough

Step 4: Roll the dough into a ball, cover with a moist muslin cloth and keep aside

Step 5: The next step is to make the filling

Step 6: In a kadai or heavy bottomed pan, warm the ghee, add the jeera and allow it to crackle and tip in the chilli paste

Step 7: Saute these together for a minute

Step 8: Add peas followed by all the other spices and cook till the pea mixture becomes dry and all the water has dried up

Step 9: Season with salt and cook again for 2-3 minutes

Step 10: Set the peas mixture aside to cool down so it is easier to handle when shaping the samosas

Step 11: Make a flour paste, by combining the flour and water

Step 12: To begin making the samosa cases, divide the dough into small balls and roll them into thin circles

Step 13: Cut each rolled-out circle into two halves by running your knife down the center, so you have 2 semi-circles for each disc

Step 14: Roll the semi-circles into cones and using a teaspoon fill them with the peas mixture

Step 15: Dab the flour paste along the edges of the open side of the cone, press the two edges together and seal

Step 16: Arrange the matar samosas in a platter and cover them with a moist muslin cloth

Step 17: Heat oil for deep frying in a kadai on medium heat

Step 18: Deep fry the matar samosas in hot oil till they are golden brown

Step 19: Try not to fry too many together as it will crowd the kadai and alter the cooking time

Step 20: Remove the Matar Samosa from the kadai using a slotted spoon and drain them on kitchen paper

Step 21: Matar Samosa  can be served with a dollop of Dhaniya Pudina Chutney and khajoor imli chutney or tomato ketchup, along with masala chai in the evening