This weekend, dig into the luscious bite-sized green peas samosas that literally would melt in your mouth. The spicy inner filling of peas gives it a nice texture and adds to the taste of the crunchy outer crust. If you are on the healthy-eating bandwagon, try baking the samosas at 180 degree Celsius for about 30-35 minutes. You’ll enjoy the same green peas goodness, sans the oil overload.
|Serves||Preparation Time||Cooking Time|
|8 People||20-25 Minutes||10-15 Minutes|
For the Crust
- 1 cup maida
- 1 tbsp semolina, fine
- 1/4 tsp salt
- 2 tsp oil
- Approximately 1/3 cup lukewarm water
For the Filling
- 2 cups green peas
- 2 tbsp oil
- 3 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp mango powder (amchoor)
- 1/4 tsp garam masala
- 3/4 tsp salt (adjust to your taste)
For the Dough
In a bowl, mix maida, semolina, salt, oil and water. Knead it to make a soft dough. (Add water as needed).
The dough should be pliable and very smooth.
Cover the dough with a lid and let it rest for around ten minutes.
To Make the Filling
Heat oil and sauté the green peas on low flame for 15-20 min till the peas are soft and tender.
Mix coriander powder, red chili powder, mango powder, garam masala and salt in the peas.
Give it a good mix and remove it from the heat. Let the filling cool to room temperature.
Knead the dough for a minute.
Make 12 equal parts of the dough and roll each of them into small balls.
Roll each ball to about 4-1/2-inch diameter and cut each circle in half.
Wet the sides of a semicircle lightly and fold it into a cone shape. Pinch the edges of the cone such that gets completely sealed.
Fill the cone with about 1 teaspoon of filling. Press this filling down.
Pinch and close the top of the cone such that it forms a triangular shape. Seal it completely.
Continue filling the rest of the samosas.
Heat oil in a frying pan on medium heat. To verify if oil has become hot enough, drop a small piece of dough in oil. If the dough sizzles and comes to the surface slowly, it is an indication that the oil temperature is just right for frying.
Place the samosas in the frying pan a few at a time, such that it doesn’t become crowded.
After 1-2 minutes, turn them slowly. Fry all the samosas until the crust turns golden-brown in colour on all sides. This should take not more than 7- 8 minutes. If you fry the samosas on high heat, the crust will become soft and the inner portion will not cook properly.
Once done, remove the samosas and place them over paper towel to drain the excess oil.
Serve them hot with tamarind chutney or mint chutney