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Matar Samosa
Serves 4
40 mins
180 Kcal
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!
Ingredients required for Matar Samosa
- 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
Cooking steps for Matar Samosa
- 1Matar Samosa is the crispy, golden snack that has "party-starter" written all over it.
- 2It's got a perfectly flaky shell and a spiced, savory filling that hits all the right notes.
- 3This matar samosa recipe is the ultimate guide to nailing the iconic street food vibe right at home.
- 4Start by soaking 200 grams of peas dal (split yellow peas) in water for 2-3 hours.
- 5Drain the water and give the dal a quick blitz in a mixer grinder until it's coarsely ground—think chunky, not mushy.
- 6Heat 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.
- 7Add 1 finely chopped onion and saut until it turns golden and caramelized.
- 8Stir in the coarsely ground peas dal, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala, and salt to taste.
- 9Cook the mixture for 5-7 minutes, letting all those flavors mingle like besties at a reunion.
- 10Finish it off with ¼ cup of freshly chopped coriander leaves, then set the mixture aside to cool.
- 11For 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.
- 12Rub the oil into the flour until it resembles breadcrumbs—this is what gives the samosa its signature crunch.
- 13Gradually add water to form a firm dough, then cover and let it rest for 20-30 minutes.
- 14Divide the dough into equal-sized balls and roll each one into thin, oval sheets.
- 15Cut each sheet into two halves, brush the edges with water, and shape them into cones.
- 16Fill each cone with the spiced peas dal mixture and seal the edges with a gentle press.
- 17Heat oil in a deep frying pan, and once it's hot, slide the samosas in.
- 18Fry on medium heat until they're beautifully golden and crispy.
- 19Let 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.
- 20This recipe of matar samosa is perfect for chai-time indulgence, festive gatherings, or just a well-deserved snack break.
- 21Crispy on the outside, flavorful on the inside—these matar samosas are straight-up snack goals!