Matar Samosa Recipe -Green Pea Samosa
A vegetarian North Indian Recipes recipe with all purpose flour (maida), tablespoons ghee, salt. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
21 steps- 1
To begin making the Matar Samosa Recipe first, mix together half a teaspoon of salt into the flour
all purpose flour (maida)(1 cup)salt(1/2 teaspoon)salt - to tasteall purpose flour (maida)(2 teaspoon) - 2
Rub ghee or vegetable shortening into the flour mixture, with your fingers until it resembles loose bread crumbs
all purpose flour (maida)(1 cup)tablespoons ghee(2)tablespoons ghee(2)all purpose flour (maida)(2 teaspoon) - 3
Gradually add water, slowly, and knead to make a soft but firm dough
water(1/4 cup) - 4
Roll the dough into a ball, cover with a moist muslin cloth and keep aside
- 5
The next step is to make the filling
- 6
In a kadai or heavy bottomed pan, warm the ghee, add the jeera and allow it to crackle and tip in the chilli paste
tablespoons ghee(2)tablespoons ghee(2)green chilli sauce(1 teaspoon)red chilli powder(1/4 teaspoon) - 7
Saute these together for a minute
- 8
Add peas followed by all the other spices and cook till the pea mixture becomes dry and all the water has dried up
-/2 green peas (matar) - steamed and mashed(1 cups)water(1/4 cup) - 9
Season with salt and cook again for 2-3 minutes
salt(1/2 teaspoon)salt - to taste - 10
Set the peas mixture aside to cool down so it is easier to handle when shaping the samosas
-/2 green peas (matar) - steamed and mashed(1 cups) - 11
Make a flour paste, by combining the flour and water
all purpose flour (maida)(1 cup)all purpose flour (maida)(2 teaspoon)water(1/4 cup) - 12
To begin making the samosa cases, divide the dough into small balls and roll them into thin circles
- 13
Cut each rolled-out circle into two halves by running your knife down the center, so you have 2 semi-circles for each disc
- 14
Roll the semi-circles into cones and using a teaspoon fill them with the peas mixture
-/2 green peas (matar) - steamed and mashed(1 cups) - 15
Dab the flour paste along the edges of the open side of the cone, press the two edges together and seal
all purpose flour (maida)(1 cup)all purpose flour (maida)(2 teaspoon) - 16
Arrange the matar samosas in a platter and cover them with a moist muslin cloth
- 17
Heat oil for deep frying in a kadai on medium heat
sunflower oil - for deep frying - 18
Deep fry the matar samosas in hot oil till they are golden brown
sunflower oil - for deep frying - 19
Try not to fry too many together as it will crowd the kadai and alter the cooking time
- 20
Remove the Matar Samosa from the kadai using a slotted spoon and drain them on kitchen paper
- 21
Matar Samosa can be served with a dollop of Dhaniya Pudina Chutney and khajoor imli chutney or tomato ketchup, along with masala chai in the evening
garam masala powder(1/2 teaspoon)
Rate this recipe
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Matar Samosa Recipe -Green Pea Samosa
A vegetarian North Indian Recipes recipe with all purpose flour (maida), tablespoons ghee, salt. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
21 steps- 1
To begin making the Matar Samosa Recipe first, mix together half a teaspoon of salt into the flour
all purpose flour (maida)(1 cup)salt(1/2 teaspoon)salt - to tasteall purpose flour (maida)(2 teaspoon) - 2
Rub ghee or vegetable shortening into the flour mixture, with your fingers until it resembles loose bread crumbs
all purpose flour (maida)(1 cup)tablespoons ghee(2)tablespoons ghee(2)all purpose flour (maida)(2 teaspoon) - 3
Gradually add water, slowly, and knead to make a soft but firm dough
water(1/4 cup) - 4
Roll the dough into a ball, cover with a moist muslin cloth and keep aside
- 5
The next step is to make the filling
- 6
In a kadai or heavy bottomed pan, warm the ghee, add the jeera and allow it to crackle and tip in the chilli paste
tablespoons ghee(2)tablespoons ghee(2)green chilli sauce(1 teaspoon)red chilli powder(1/4 teaspoon) - 7
Saute these together for a minute
- 8
Add peas followed by all the other spices and cook till the pea mixture becomes dry and all the water has dried up
-/2 green peas (matar) - steamed and mashed(1 cups)water(1/4 cup) - 9
Season with salt and cook again for 2-3 minutes
salt(1/2 teaspoon)salt - to taste - 10
Set the peas mixture aside to cool down so it is easier to handle when shaping the samosas
-/2 green peas (matar) - steamed and mashed(1 cups) - 11
Make a flour paste, by combining the flour and water
all purpose flour (maida)(1 cup)all purpose flour (maida)(2 teaspoon)water(1/4 cup) - 12
To begin making the samosa cases, divide the dough into small balls and roll them into thin circles
- 13
Cut each rolled-out circle into two halves by running your knife down the center, so you have 2 semi-circles for each disc
- 14
Roll the semi-circles into cones and using a teaspoon fill them with the peas mixture
-/2 green peas (matar) - steamed and mashed(1 cups) - 15
Dab the flour paste along the edges of the open side of the cone, press the two edges together and seal
all purpose flour (maida)(1 cup)all purpose flour (maida)(2 teaspoon) - 16
Arrange the matar samosas in a platter and cover them with a moist muslin cloth
- 17
Heat oil for deep frying in a kadai on medium heat
sunflower oil - for deep frying - 18
Deep fry the matar samosas in hot oil till they are golden brown
sunflower oil - for deep frying - 19
Try not to fry too many together as it will crowd the kadai and alter the cooking time
- 20
Remove the Matar Samosa from the kadai using a slotted spoon and drain them on kitchen paper
- 21
Matar Samosa can be served with a dollop of Dhaniya Pudina Chutney and khajoor imli chutney or tomato ketchup, along with masala chai in the evening
garam masala powder(1/2 teaspoon)
Rate this recipe
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