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Receta Mattar Samosa
by Preeti garg

Mattar Samosa

Today my two special friends came to my home, I felt great. I made ​​this “Matter Baby Samosa”, they love it. Samosa is a very famous snack in North-Delhi with tea or coffee. Mostly samosa prepared with potatoes but now people more concern about their health and they avoid all carbohydrates stuff, still we enjoy samosa with decreasing value of fat. So here we use Mattar (Peas) instead of Potatoes. You can keep this Samosa for 2-3 days in airtight box. we add carom seeds in crust which helps in digestion and good for health.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: La India North indian
Tiempo para Cocinar: Raciónes: 4 person

Va Bien Con: heathy and tasty

Wine and Drink Pairings: any variety of hot tea, coffee

Ingredientes

  • For crust
  • 2 cup refined flour (maida)
  • 1 tsp. carom seed (ajwain)
  • Salt to taste
  • 1 tbsp. pure desi ghee
  • Water for dough
  • For filling
  • 2 cup boiled peas
  • Salt to taste
  • 1 tsp. cooking oil
  • 1 green chili chopped
  • 1 tbsp. green coriander chopped
  • 1 tsp. lemon juice
  • ¼ tsp. cumin seeds
  • ¼ tsp. red chillies powder
  • ½ tsp. coriander powder
  • A pinch of garam masala
  • Other ingredients
  • Oil for deep frying
  • Tomato ketchup
  • Green chutney

Direcciones

  1. For crust
  2. In bowl add flour, salt, carom seeds and ghee and mix well with figure tips. Now add enough water slowly for tight dough like for kachori and samosa. Keep covered under a wet cloth for at least half an hour.
  3. For filling
  4. Heat the pan on medium flame and add cooking oil in it. Add cumin seed when they start crackle, add boil peas. Now add green chillies, coriander, lemon juice and spices. Cook for 5 min. and keep aside for cool.
  5. For preparation
  6. Divide the dough into small sized balls and roll out one of them. Cut in the centre to get two pieces. Make cones from the pieces using few drops of water to seal the corners. Stuff the masala matter (peas) filling and press the corners to seal the samosa. Repeat for rest of the dough and stuffing. Heat oil and deep fry the samosa on medium flame till golden brown and crisp. Drain the excess oil on a tissue paper and serve hot with green chutney or sauce and tea.