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
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.
- 2 cups Cauliflower florets, blanched
- ½ cup green Peas, fresh/frozen (I used fresh peas)
- 2 Onions, finely sliced
- 1 Tomato, finely chopped
- 1 Green chili, chopped
- ½ tbsp. Ginger-Garlic paste
- 1½ Red chili powder
- ½ tbsp. Cumin powder
- ½ tbsp. Coriander powder
- ½ tbsp. Turmeric powder
- ½ tbsp. Garam Masala
- 2 tbsp. minced Coriander leaves
- Salt, as per taste
- 3 tbsp. Oil
- 15 readymade Pastry Sheets
- 2 tbsp. all purpose Flour
- Pinch of salt
- 5 tbsp. Water
- Oil for deep frying
How To Make Gobi Matar Filling For Samosa:
- In a pan, add oil and when it heats up add sliced onion.
- Fry on medium heat until onions start to turn translucent.
- Now add chopped tomatoes and green chili.
- Fry till tomatoes turn mushy, add ginger-garlic paste.
- Stir and fry till raw smell wafts. To this add red chili powder, turmeric powder, cumin powder and coriander powder.
- Stir and add coarsely ground cauliflower florets and green peas. Combine
well by adding salt and minced coriander leaves.
- Cook covered on medium flame for 10 minutes by adding 4-5 tbsp. of
- Once the water evaporates, stir gently and cook till dry. Sprinkle garam
masala and turn off the flame.
- Take this on a kitchen plate. Spread and leave this cool.
- Filling should be cool and dry. Otherwise, samosa will turn soggy upon frying.
- In a small bowl combine flour, water and pinch of salt. Stir and make medium thick paste.
- This is our sealant, which we use to seal the sides of samosa
- When the filling reaches the room temperature. Take a sheet of samosa patti (pastry sheet) and add tablespoon of filling on one side of the sheet.
- Following the instructions on the packet, fold and shape the samosa. With the sealant, seal the edges and set aside.
- Keep the prepared samosas covered with a kitchen tissue or towel.
- Repeat and complete the remaining samosas.
Freezing the Samosas:
- At this stage, you can freeze the samosas. Add the prepared samosas to a food safe zip lock bag and leave in freezer. Stays good for 10-12 days.
- No need to thaw them. You can directly add these samosas to hot oil and fry.
Frying Mini Samosas:
- In the meantime, heat enough oil for deep frying samosas.
- Once the oil is hot, reduce the flame to low. Carefully from the side, drop one by one samosa into the oil.
- Add 2-3 samosas, depending on the size of the pan. Do not overcrowd the pan. Gently tap the oil with stainless steel slotted spoon.
- After 3-4 minutes, turn and cook till samosas turn light brown and crisp on all the sides.
- Remove on a kitchen plate lined with tissue.
- Repeat and complete the remaining samosas.
- Add love to make these Mini Gobi Matar Samosa taste ‘Yummy’.
Lubna's Serving Suggestions:
Samosas always tastes best when served hot. Serve these hot gobi matar samosa with chutney of your choice or sauce.
As you can see in pictures, I have served these samosas with spicy schezwan sauce and katti mitti imili chutney.
You can even serve these with tomato sauce or hari chutney.
Amount Per Serving: Calories: 890Total Fat: 49gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 106mgSodium: 892mgCarbohydrates: 96gFiber: 8gSugar: 34gProtein: 17g