Matar ke Samose

Ingredients

For Dough

• 1 cup Maida (All purpose flour)
• Salt to taste
• 1 Teaspoon Carom seed(Ajwain)
• 4-5 Tablespoon Ghee/Oil

For Stuffing

• Green peas blanched 1 cup
• Oil 1 tbsp + for frying
• Asafoetida ¼ teaspoon
• Ginger paste 1 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Cumin seed 1teaspoon
• Salt to taste
• Broken Cashewnuts and Almonds 1 tablespoon
• Raisins 1 tablespoon
• A few fresh coriander sprigs
• Juice of 4 lemon

Method

For Dough

• Take a bowl and mix flour, salt, caram seed and ghee.
• Mix all the ingredients properly with hand. Add water in multiple small quantities and knead a firm dough. 
• Cover it with wet muslin cloth and let it set for 15-20 mins.
• Heat 1 tbsp oil in a non-stick pan. Add cumin seeds and asafoetida and saute for ½ minute.
• Add ginger paste, coriander powder, cumin powder, salt, cashewnuts almonds and raisins. Mix well and saute for 2 minutes.
• Add green peas, mix well and saute. Add ¼ cup water and cook for 2 minutes.
• Chop coriander sprigs and add. Mix well and cook till dry.
• Add lemon juice and switch off heat. 
• Crush the mixture with a masher and transfer into a bowl and Cool to room temperature.
• Take that dough and knead it again until smooth and divide into small balls.
• Take one dough ball and put it in a rolling board and roll it out into round shaped Puri. and then cut it into two semi circle.
• Spread water on  cut side edge.
• Take one semi circle and give it a shape of cone by folding it from both sides(overlap one side over another) and pressing them to seal the sides.
• Fill little cooked peas mixture in the cone and seal it properly.
• Heat sufficient oil in a kadai. 
• Deep-fry samosas till golden ad crisp in a medium flame. Drain on absorbent paper.
• Serve hot with green chutney.