Mouth Watering Matar Paneer Samosa

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Matar Paneer Samosa

Matar Paneer Samosas are a delightful variation that combines the flavors of peas (matar) and Indian cottage cheese (paneer). Here’s a recipe for making Matar Paneer Samosas:

Ingredients

For the dough:

• 2 cups all-purpose flour
• 1/4 cup ghee (clarified butter) or vegetable oil
• 1/2 teaspoon salt
• Water (as needed)

For the filling:

• 1 cup paneer (Indian cottage cheese), crumbled.
• 1 cup green peas, boiled.
• 1/2 cup finely chopped onions.
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves, chopped.
• Oil for deep frying.

Method:

Instructions:

1. Prepare the dough.
   • In a large mixing bowl, combine the all-purpose flour, salt, and ghee (or vegetable oil).
   • Gradually add water and knead to form a smooth, firm dough. Cover the dough 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 splutter.
   • Add chopped onions and sauté until they turn translucent.
   • Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
   • Add turmeric powder, garam masala, coriander powder, red chili powder, and salt. Mix well.
   • Add crumbled paneer and boiled green peas. Stir to combine.
   • Cook the filling for 5–7 minutes, allowing the flavors to meld. Add chopped coriander leaves and set aside to cool.
3. Assemble and fry the Samosas:
   • Divide the rested dough into equal portions and roll each portion into a ball.
   • Make each ball into a thin oval or round-shaped roti.
   • Cut the rolled dough in half to form two semi-circles.
   • Take one semi-circle, wet the edges with water, and form a cone shape by sealing the edges together.
   • Fill the cone with the prepared potato and vegetable mixture.
   • Seal the open end to form a triangular shape. Ensure it is sealed well to prevent the filling from coming out during frying.
4. Fry the Samosas:
   • Heat oil in a deep-frying pan over medium heat.
   • Once the oil is hot, carefully slide in the prepared matar paneer samosas, a few at a time.
   • Fry until they turn golden brown and crisp.
   • Remove the samosas and place them on a paper towel to absorb excess oil.
5. Serve:
   • Serve the hot Matar Paneer Samosas with mint chutney, tamarind sauce, or any dipping sauce of your choice.