Gobi Matar Samosa

Mini Gobi Matar Samosa is perfect bite size savory treat. These deep-fried, triangular shaped samosas tick all the flavour points. Serve as snack with tea | coffee | juice or as vegetarian appetizer or starter. These make-ahead samosas are best for iftar and parties.

About The Recipe

Samosa is much loved and popular Indian snack. This humble Indian snack has always been part of many Indian festivals and celebrations. From pushcart to posh eatery, samosa has never lost its charm.

With different fillings, toppings, shapes, etc; samosa is till date favourite of street food lovers. In my school days, a train trip is incomplete without nibbling few onion samosas. Till date aloo samosa with tea is served to guests in many parts of India.

Thanks to readymade pastry sheets, you can make samosas anytime and that too in just 15-30 minutes. At my house, iftar party is incomplete without few different varieties of samosas. Easy to make spicy gobi matar samosa is my family favorite recipe.

Gobi matar is considered classic combination of Indian Cuisine. The flavour and aroma in the recipe are from the spices used in it. This delicious dry sabzi of gobi matar, is stuffed in pastry sheet and folded into a triangle. This, then is deep fried until crisp and nice golden. Served with sauce or lal | hari | imli ki chuntey, samosa is all time favourite snack.

Main Ingredients To Make Gobi Matar Samosa

Gobi (Cauliflower): Separate cauliflower in medium size florets. Add these to warm salted water. Add turmeric powder to it. Leave this for 10 minutes. Drain and mince these florets into fine or coarse in a mixer or chopper and set aside. I used chopper and chopped cauliflower florets into coarse.

Matar: If using fresh peas, then wash thoroughly and pressure cook with enough water for 2 whistles. If using frozen ones then thaw, wash and soak in water till use.

Onion: Peel the onion and wash it thoroughly. Finely slice the onion and set aside.

Tomato: Wash the tomatoes and pat dry. Cut into half and remove the seeds. Chop the tomato pieces and set aside.

Ginger-Garlic Paste: Brings in nice taste in the recipe.

Spices Used In Making Gobi Matar Filling:

Red chili powder, turmeric powder, roasted cumin powder, roasted coriander powder and garam masala.

Pastry Sheet | Samosa Patti: I used readymade pastry sheets. You can easily find, pastry sheets in any online grocery stores like amazon pantry, big bazar, flipkart, etc. If buying offline, then check in the freezer section of supermarket. I recommend using switz or unroll brands.

Gobi Matar Samosa is,

easy to make

you can make filling ahead or you can shaped and freeze the samosas. Fry when needed.

best vegetarian snack for iftar

perfect party snack or appetizer

kid-friendly

nut-free

egg-free

vegetarian

Must-Try Samosa Recipes

Chicken Samosa – Crunchy and spicy chicken samosa, made with homemade samosa patti.

Mitto Samosa – Sugar, desiccated coconut and almonds filled samosa is a treat to sweet tooth lovers.

Puran Samosa – Delicious filling of chana dal and sugar, makes these samosas unique.

Musakhan Sambousik – Famous Palestine recipe with boneless chicken as filling.

Mutton Keema Samosa – Spicy lamb mince filled samosa.

Tuna Samosa – Delicious minced tuna wrapped in samosa patti.

Tips To Make The Best Matar Gobi Samosas

• The filling should always be dry. Make sure, you dry up the filling of gobi matar perfectly.
• Little moisture in the filling, will turn the samosa soggy on cooling.
• Always remember, the filling should be at room temperature.
• If the oil is too hot, then the samosas will turn brown on outside but will not on inside.
• If the oil is not hot, then samosas will absorb oil and will be uncooked.
• Upon heating, if the oil turns very hot, turn off the flame for 5-7 minutes.
• Then on low flame start adding the samosas and fry them.
• Do not overcrowd the pan. Fry 2-3 depending on the size of the pan.
• Do not thaw the readymade samosa patti. Just take them out before you start to fill them.
• If samosa patti (pastry sheet) is kept out for long, then it will turn hard and will break while folding.
• Keep the samosa patti covered with a kitchen towel or tissue, till you complete using them.