Tea-Time Snack: Matar Potli Samosa Recipe

Add as a preferred source on Google

Samosas are a hot favourite among Indians. Irrespective of the difference in regions, languages and cuisines, the love for this amazing tea-time snack binds all of us in a thread. There are some lip-smacking versions of samosa. For this one snack, the calorie count doesn’t really matter.

Samosas are mostly prepared using boiled and mashed potatoes which is cooked with a number of spices. This filling is then stuffed in a triangular shaped dough made of maida and then deep fried till it is crispy. This is the classic samosa recipe. However, there are different versions of this snack recipe. Samosas are also prepared with onions, kheema and dry fruits.

But today, we have an interesting samosa recipe. It is not triangular shaped. Instead, it is shaped like a ‘potli’ or a rucksack. The filling inside this is prepared with green peas. That is why this recipe is named matar potli samosa. The matar potli samosa is an easy snack option when you have guests coming in. You can use the fresh green peas which are readily available at this time of the year or you may also opt for the frozen peas.

So, take a look at the recipe of matar potli samosa and do give it a try.

Serves: 4

Preparation time: 15 minutes

Cooking time: 20 minutes

All you need

• For the dough
• Maida- 1 cup
• Salt- a pinch
• Oil- for deep frying + 2tbsp

For filling

• Green peas- 2 cups (crushed)
• Potato- 1 (boiled and mashed)
• Hing- a pinch
• Red chilli powder- 1tsp
• Turmeric powder- ½ tsp
• Dhaniya powder- 1tsp
• Peanuts- 10-15
• Garam masala powder- ½ tsp
• Salt- as per taste
• Coriander leaves- 2tbsp (finely chopped)
• Oil- 2tbsp

Procedure

1. Crush the green peas in a mixer. Do not grind it.

2. Prepare the dough by mixing the maida, salt and two tablespoon of oil together. Knead firm dough with water. Keep it aside.

3. Now prepare the filling. Heat two tablespoon of oil in a pan and add hing to it.

4. Then add the boiled and mashed potatoes, green peas together. Mix well and sauté for 3-4 minutes.

5. Then, add turmeric powder, red chilli powder, salt, dhaniya powder, garam masala powder and sauté for 4-5 minutes on medium flame. Add the peanuts and mix well.

6. Once done, switch off the flame and add the chopped coriander leaves to it.

7. Allow the filling to cool down completely.

8. Now make medium sized balls out of the dough and roll it into the size of puris.

9. Place a tablespoon of the filling at the centre of the puri.

10. Then leaving half a inch of the circumference of the puri, dab the edge of the puri with water.

11. Now fold the sides of the puri together in the shape of the potli.

12. Seal properly so that the filling doesn’t come out.

13. Heat oil for deep frying in a pan and fry the polis on medium heat till they become golden brown and crisp from all the sides.

14. Once done, switch off the flame and serve.

Serve the matar potli samosa with green chutney or ketchup.

Tip
You can also add cashews and raisins to the filling.