Different in taste and style, enjoy the season's special matar samosa.
Makes 12-14
Ingredients
2 cups peas, boiled and coarsely grinded
2 tbsp oil
1 tsp cumin seeds or jeera
1 tbsp ginger, grated
2 tsp salt or to taste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp mango powder or amchoor
1 tbsp gram flour or besan
2-3 green chillies chopped
For the dough:
2 cups whole wheat flour
Water to knead the dough
A pinch of salt
2 tbsp oil
oil, for frying
Instructions
In a kadhai or pan, add oil and cumin seeds.
When they begin to crackle, add ginger and green chillies.
Add in all the spices and peas and cook for 5 minutes.
Finally, add besan and cook till it begins to leave the sides of the pan.
Transfer to a bowl and keep it aside.
Knead a soft yet stiff dough for the parantha.
Take one portion for a Samosa. Roll it into a thin circle and cut it into two semi-circles. Roll the semi-circles into cones and using a teaspoon to fill them with the peas mixture.
Dab a little water along the edges of the open side of the cone, press the two edges together to seal.
Heat oil in a kadhai and once its hot, set the flame to medium.
Deep fry the samosas and transfer them to a plate.
Enjoy Matar Samosas with green chutney!
Nutrition Facts
Per Serving: 180 calories; 8.4 g fat; 22.1 g carbohydrates; 4.1 g protein; 2.7 g fibre.
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