Cocktail green peas samosas – are tasty treat. These bite-sized crispy samosas are filled with spicy green peas. This was my mother’s go-to appetizer for special occasions, and she received many compliments. My cooking style is greatly influenced by my mother, a true inspiration! Of course they taste out of this world when served hot. Serve with tamarind chutney.
The triangular shaped flaky pastry filled with spicy potato, chicken or lamb filling is a popular snack not only in India but in several countries of the world.
Because samosa is so so common in India (you literally get samosa and chai at every other street corner), I always considered it to be a quintessential Indian delicacy.
It’s there in every party, office meeting, chai meet-ups, you name it and samosa will be there!
Ingredients for Green peas Samosa:–
- 1 cup All Purpose flour (plain flour or maida)
- 1 tablespoon sooji fine (semolina)
- 1/4 teaspoon salt
- Two tablespoons oil
- Approximately 1/3 cup look warm water
- 2 cups boiled green peas
- Two Potatoes
- 2 tablespoons oil
- 3 teaspoons coriander powder (dhania)
- 1 teaspoon red chili powder
- 1 teaspoon mango powder (amchoor)
- 1/4 teaspoon garam masala
- 3/4 teaspoon salt (adjust to your taste)
Methods for making Green peas Veg samosa :-
- Mix flour, sooji, salt, oil and water together to make soft dough (add water as needed).
- Knead the dough to make it smooth and pliable.
- Cover the dough and let it sit least ten minutes.
To Make Filling:-
- Boil 2 potatoes with 2/3 cup water than peel it and smash the boil potatoes.
- Boil the green peas over medium heat with 1 cup of water, until peas are tender. Drain the water, squeeze the excess water, and pat dry. Mix all the dry ingredients to the peas, coriander, chili powder, garam masala, mango powder and salt.
- Heat the oil in a frying pan over medium heat, and put the green peas mix, stir fry and keep mashing, stir fry until no moisture left, but it should not be powdery.. This should take about 10-12 minutes.
- Turn off the heat and let the let the filling cool to room temperature.
- Knead the dough for a minute.
- Divide the dough into 12 equal parts and roll into balls.
- Roll each ball about 4-1/2-inch diameter and cut each circle in half.
- Take one semicircle and wet the sides lightly all around and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
- Fill the cone with about 1 teaspoon of filling. Press this filling down.
- Close the top of the cone to form a triangular shape, pinching the top edge to seal it completely.
- Continue filling the rest of the samosas.
- Heat about 1 inches of oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
- Place the samosas in the frying pan a few at a time, they should not overlap.
- After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas are golden-brown color on all sides. This should take about 8 minutes. If you use a high heat, the samosa crust will be too soft and not cook properly.
- Take the Samosas out over paper towel; it will absorb extra oil.
- Cocktail Samosa goes well with tamarind chutney.
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