Matar Samosa Recipe: As the winter season draws to a close, the fresh and sweet green peas available in the market gradually begin to disappear. In such a scenario, if you wish to make the most of the pea season, trying something new is the best approach. While potato samosas are typically prepared in most households, if you are craving a distinct flavor, small, crispy samosas made with peas make for a fantastic alternative.

These samosas are not unique and delightful to eat, but they also possess a truly special texture. Crispy on the outside and zesty on the inside, these mini samosas are a hit with everyone—from children to adults.

The best part is that they are incredibly easy to prepare and do not require any expensive or hard-to-find ingredients. All you need to do is correctly prepare the dough and the filling, and the rest becomes a breeze.

Prepare the Right Dough for Crispy Samosas
The true delight of a samosa lies in its crispy outer layer. To achieve this, start by taking 2 cups of all-purpose flour (maida) and mixing in salt, carom seeds (ajwain), and nigella seeds (kalonji). Now, add ghee to the mixture and mix it thoroughly. Incorporate the ghee into the flour in such a way that when you clench a handful of the mixture, it holds its shape. This is the hallmark of the perfect *moyan* (shortening). Next, gradually add water while kneading the mixture into a firm dough. Cover the dough and let it rest for about 10 minutes to allow it to set.

Prepare a Coarse Pea Filling
Now, to prepare the filling, take 2 cups of fresh green peas. Add garlic and green chilies to the peas, and grind them coarsely in a blender. Be careful not to grind the mixture too finely, as a slightly coarse texture is precisely what gives these samosas their unique character. This ensures that the distinct flavor of the peas comes through beautifully in every single bite.

The Gram Flour Trick for Perfect Binding
To perfect the filling, heat a little oil in a pan and add cumin seeds. Next, add 4 tablespoons of gram flour (besan) and roast it over a low flame. Once the gram flour begins to release a fragrant aroma, add the pea paste to the pan. Gram flour (Besan) acts as a binding agent for the stuffing and helps regulate moisture, ensuring that the samosas do not turn soggy on the inside.

Enhance the Flavor with Spices
Now, add salt, turmeric, roasted cumin powder, and chaat masala to this mixture. Chaat masala imparts a delightful, tangy, and zesty flavor to the samosas. Mix all the ingredients thoroughly, sauté for a few minutes, and then allow the stuffing to cool down. It is essential to fill the samosas only with cooled stuffing to ensure they hold their shape perfectly.

Mastering the Perfect Shape for Small Samosas
Next, divide the dough into small balls (loiyas) and roll each one out into an elongated oval shape. Cut the rolled dough in half to create two semi-circular pieces. Shape one of these pieces into a cone and fill it with the pea stuffing. Seal the edges securely using a little water to ensure the samosa does not open up while frying. Smaller samosas fry more quickly and cook more evenly.

Frying on Low Heat: The Most Crucial Step
When frying the samosas, heat the oil to a medium temperature, and then lower the flame. Always fry the samosas over low heat. This ensures that they cook thoroughly from the inside out, resulting in a golden-brown and crispy exterior. If fried over high heat, the exterior will acquire color, but the interior will fail to achieve that characteristic crispness.

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