Let's talk about matar samosa, the snack that's crunchy on the outside, cozy on the inside, and bursting with flavor in every bite. This crispy, golden parcel of goodness is stuffed with a spicy, tangy green pea filling that's so delicious. Whether you're diving into one with a hot cup of chai or sharing a plate with friends, matar samosas are the kind of vibe that makes every moment better. The matar samosa recipe is a total keeper, blending traditional techniques with flavors that hit just right. Start with a perfectly flaky dough made with flour, oil, and a pinch of salt—it's all about getting that golden crunch. For the filling, saut green peas with onions, green chilies, ginger, and a mix of bold spices like cumin, coriander, and garam masala. Add a squeeze of lemon or a sprinkle of amchur for that signature tangy punch, and your filling is good to go. shaping the samosas. Roll out the dough, cut it into semi-circles, stuff it with your spiced matar mixture it. Fry them until they're crispy and golden. Matar samosas are the perfect mix of comfort and indulgence, making them a must try for anyone who loves bold, spicy flavors. Pair them with tamarind or mint chutney, and you've got yourself a snack worth craving!

• 200 gms peas dal
• 2 cup maida
• 1/2 tsp ajwain
• 1 tsp cumin seeds
• 1/4 cup coriander leaves
• 1 onion
• 1 tsp red chilli powder
• Salt
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• Cooking oil

• Matar Samosa is the crispy, golden snack that has "party-starter" written all over it.
• It's got a perfectly flaky shell and a spiced, savory filling that hits all the right notes.
• This matar samosa recipe is the ultimate guide to nailing the iconic street food vibe right at home.
• Start by soaking 200 grams of peas dal (split yellow peas) in water for 2-3 hours.
• Drain the water and give the dal a quick blitz in a mixer grinder until it's coarsely ground—think chunky, not mushy.
• Heat 2 tablespoons of oil in a pan and toss in 1 teaspoon of cumin seeds, letting them crackle like the start of a good symphony.
• Add 1 finely chopped onion and saut until it turns golden and caramelized.
• Stir in the coarsely ground peas dal, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala, and salt to taste.
• Cook the mixture for 5-7 minutes, letting all those flavors mingle like besties at a reunion.
• Finish it off with ¼ cup of freshly chopped coriander leaves, then set the mixture aside to cool.
• For the samosa shell, mix 2 cups of all-purpose flour (maida) in a bowl with 1/2 teaspoon of carom seeds (ajwain), 1/2 teaspoon of salt, and 4 tablespoons of oil.
• Rub the oil into the flour until it resembles breadcrumbs—this is what gives the samosa its signature crunch.
• Gradually add water to form a firm dough, then cover and let it rest for 20-30 minutes.
• Divide the dough into equal-sized balls and roll each one into thin, oval sheets.
• Cut each sheet into two halves, brush the edges with water, and shape them into cones.
• Fill each cone with the spiced peas dal mixture and seal the edges with a gentle press.
• Heat oil in a deep frying pan, and once it's hot, slide the samosas in.
• Fry on medium heat until they're beautifully golden and crispy.
• Let the samosas rest on paper towels to soak up any excess oil, then serve them hot with mint or tamarind chutney for that perfect tangy kick.
• This recipe of matar samosa is perfect for chai-time indulgence, festive gatherings, or just a well-deserved snack break.
• Crispy on the outside, flavorful on the inside—these matar samosas are straight-up snack goals!