Micro Matar Samosa
Serving - 5
INGREDIENTS
All purpose flour - 150 grams
Salt - 1/2 teaspoon
Carom seeds - 1/2 teaspoon
Oil - 45 milliliters
Water - 70 milliliters
Boiled green peas - 150 grams
Water - 50 milliliters
Oil - 2 teaspoons
Cumin - 1/2 teaspoon
Coriander seeds - 1/4 teaspoon
Ginger - 1 teaspoon
Green chili - 1/2 teaspoon
Onion - 50 grams
Turmeric - 1/4 teaspoon
Salt - 1/2 teaspoon
Red chili - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Chaat masala - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Coriander - 2 teaspoons
Water - for brushing
Oil - for frying
PREPARATION
- In a mixing bowl, add 150 grams all purpose flour, 1/2 teaspoon salt , 1/2 teaspoon carom seeds, 45 milliliters oil, and 70 milliliters water.
- Mix all ingredients well and knead it to make a smooth dough.
- Rest the dough for 20 minutes.
- In a blender, add 50 milliliters water, 150 grams boiled green peas and blend it to smooth paste.
- Heat 2 teaspoons oil in pan, add 1/2 teaspoon cumin seeds, 1/4 teaspoon coriander seeds, stir once then add 1 teaspoon ginger , 1/2 teaspoon green chili and mix.
- Now, add 50 grams onion and sauté for 2-3 minutes.
- Then add 1/4 teaspoon turmeric, 1/2 teaspoon salt, 1/4 teaspoon red chili, 1/2 teaspoon coriander powder, 1/4 teaspoon cumin powder , 1/2 teaspoon chaat masala, 1/2 teaspoon dry mango powder, mix and cook for a minute.
- Now, add blended mixture and cook for 5 minutes.
- Add 2 teaspoons coriander and mix well.
- Cool the stuffing for 10 minutes.
- Take a ball from dough and flatten it with the help of a rolling pin.
- Cut it into half.
- Brush it with water.
- Now, make a cone of it.
- Fill the prepared stuffing in it.
- Seal the edges properly.
- Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.
- Drain it on an absorbent paper.
