Delicious Matar Samosa Recipe for Winter Delights
As winter comes to an end, the availability of fresh and sweet green peas in the market starts to dwindle. To make the most of this seasonal ingredient, trying out a new recipe is a great idea. While potato samosas are a staple in many homes, if you're looking for a different taste, crispy samosas filled with peas are an excellent choice.
These samosas are not only delicious but also have a unique texture. With a crispy exterior and a flavorful interior, they are sure to please everyone, from kids to adults.
One of the best aspects of this recipe is its simplicity; it requires no expensive or hard-to-find ingredients. Just prepare the dough and filling correctly, and the rest will be easy.
Making the Perfect Dough for Crispy Samosas
The secret to a great samosa lies in its crispy outer layer. Begin by combining 2 cups of all-purpose flour (maida) with salt, carom seeds (ajwain), and nigella seeds (kalonji). Add ghee to the mixture and blend it well. The ghee should be mixed in such a way that when you squeeze a handful, it retains its shape. This is the key to achieving the ideal *moyan* (shortening). Gradually add water while kneading to form a firm dough. Cover the dough and let it rest for about 10 minutes.
For the filling, take 2 cups of fresh green peas and blend them with garlic and green chilies until coarsely ground. Avoid making it too fine; a slightly coarse texture is essential for the unique character of these samosas, allowing the pea flavor to shine through.
The Gram Flour Technique for Binding
To enhance the filling, heat some oil in a pan and add cumin seeds. Then, incorporate 4 tablespoons of gram flour (besan) and roast it on low heat. Once it releases a pleasant aroma, add the pea mixture. The gram flour serves as a binding agent, helping to manage moisture and preventing the samosas from becoming soggy.
Add salt, turmeric, roasted cumin powder, and chaat masala to the mixture. The chaat masala adds a tangy and zesty flavor. Mix everything well, sauté for a few minutes, and let the stuffing cool down. It’s crucial to fill the samosas with cooled stuffing to maintain their shape.
Shaping the Small Samosas
Divide the dough into small balls (loiyas) and roll each into an elongated oval. Cut the rolled dough in half to create two semi-circles. Form one piece into a cone and fill it with the pea stuffing. Seal the edges with a bit of water to prevent them from opening during frying. Smaller samosas cook faster and more evenly.
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