“A popular snack from the Indian cuisine, samosa dough shaped in to a cone, it is stuffed with spicy peas, paneer mixer and deep fried “

course :Matar paneer samosa

cuisine : Indian

Matar Paneer Samosa Recipe

 

Ingredients List For Making Matar Paneer Samosa

 

For the Dough:

• 250 gram refined wheat flour (maida)
• 1/4 cup oil or ghee
• 1/2 teaspoon salt
• Water, as needed

For the Filling:

• 1 cup green peas (matar), fresh or frozen
• 50 grams paneer, crumbled or cubed into small pieces
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 3-4 green chilies, finely chopped
• 1 teaspoon ginger, grated
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• half teaspoon garam masala
• 1 teaspoon red chili powder
• Salt, to taste
• 1/2 tablespoon dried fenugreek leaves( kasuri maithi )
• Fresh coriander leaves, chopped
• water  for sealing (2 tablespoons water )

For  Frying:

• Oil for deep frying

Method For Prepare Matar Paneer Samosa

1. Prepare the Dough:
   • In a large mixing bowl, combine the all-purpose flour and salt.
   • Add the oil or ghee and mix well until the mixture resembles breadcrumbs.
   • Gradually add water and knead into a firm dough. Cover with a damp cloth and let it rest for about 30 minutes.
2. Prepare the Filling:
   • Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
   • Add chopped green chilies and grated ginger. Sauté for a minute.
   • Add the green peas and cook until they are soft (if using frozen peas, this will take a few minutes).
   • Add turmeric powder, coriander powder, garam masala, red chili powder, and salt. Mix well.
   • Add the crumbled or cubed paneer and cook for another 2-3 minutes.
   • Stir in the fresh coriander leaves and dried fenugreek leaves( kasuri maithi ) Remove from heat and let the filling cool completely.
   • prepare  the Samosas:
     • Divide the dough into equal portions and shape each in to a ball.
     • For making samosa. Roll the prepared balls in an oblong and cut in half to make a semi- circle.
     • Take a semi circle and apply water on edges, shape in to a cone. Stuff with a portion of the prepared stuffing and press the edges to seal.
     • Repeat the process with the remaining dough and filling.
     • Fry the Samosas:
       • Heat oil in a deep frying pan or kadhai over medium heat.
       • Once the oil is hot, carefully add the samosas in batches, being careful not to overcrowd the pan.
       • Fry the samosas until they are golden brown and crisp on all sides, turning occasionally.
       • Remove the samosas with a slotted spoon and drain on paper towels to remove excess oil.Serve:
         • Serve the matar paneer samosas hot with green chutney, or ketchup.
   • Enjoy your delicious homemade matar paneer samosas!

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