In spite of the huge cultural diversity across the vastness of India …the Samosa remains its quintessential savoury snack made in myriads of ways as one travels from North to South or East to West.
Incidentally, Masala Chai (Tea) and Samosa are almost synonymous with each other when you traverse through the rural or urban parts of India … may it be a road trip, trains or flights for the jet setters, this delicious combo can seldom evade you.
It was one of those mornings when I visited the local Mandi which never fails to surprise me… and this one was also no different… I had hardly set foot in there when I saw these gorgeous tender sweet peas also known as “Petite Pois”, which was quite a delight especially because winter is practically over. My heart instantly knew that I had to make Samosas filled with these tiny jewels… a real treat for my son who simply adores them.
Is it cumbersome to make these Samosas? Not at all… especially if you use ready dough sheets for making them… something I most often rely upon and so always have them handy in my kitchen….not only does it save time but also turns out a whole lot crispier…I always fry my Samosas… however for a healthier option you can also bake or air-fry them.
Please do try and make these simply irresistible Samosas before it becomes rare to get a fresh supply of the tender sweet peas or tiny jewels as I call them…
Hara Matar ka Patti Samosa (Green Peas stuffed Samosas)
|Servings||Makes 10 samosas (5 people)|
|Preparation Time||10 min.|
|Cook time||15 min.|
Ingredients for Hara Matar ka Patti Samosa (Green Peas stuffed Samosas)
(1 cup = 250 ml) (1 tbsp = 15 ml)
|1 cup||Fresh green peas (shelled) (150 gms)|
|½ tsp||Cumin seeds|
|½ tsp||Hing powder (asafoetida)|
|½ tsp||Ginger paste|
|½ tsp||Green chilli paste|
|½ tsp||Coriander seeds|
|½ tsp||Saunf seeds|
|¼ th tsp||Garam masala powder|
|½ tsp||Cumin seed powder|
|½ tsp||Black salt|
|Salt to taste|
|5 nos.||Samosa pattis (Switz brand)|
|1 tbsp||All-purpose flour (maida)|
|Oil for frying|
Instructions for the Matar (Pea) filling
|1.||Grind the peas coarsely in a food processor|
|2.||Crush the coriander seeds and saunf in a motor & pestle coarsely.|
|3.||Heat oil in a pan sauté the cumin seeds, hing and ginger and green chilli pastes. Add the crushed coriander and saunf seeds. Add the crushed peas.|
|4.||Add in the sugar, black salt, salt and garam masala and cook for 2-3 minutes. Do not overcook the mixture. Leave aside to cool.|
|5.||Take one samosa patti sheet. Fill 1 tbsp of the filling in it and fold into the samosa shape as shown in the image. Make a paste with 1 tbsp flour and 1 tbsp water. Seal the edges with the flour-water paste.
|6.||Repeat with the other dough sheets. One sheet makes 2 samosas.|
|7.||Cover with muslin wet cloth as these sheets dry out very quickly.|
|8.||Fry in moderately warm oil and serve with green chutney and tamarind chutney. (Frying in very hot oil results in the formation of bubbles on the samosas)|
1. These dough sheets should be wrapped in seal king and kept frozen when not in use.
2. Thaw them to room temperature before using them.
3. The samosas can also be frozen and kept. Thaw and use when required.