Gobi Matar Mini Samosa Recipe
Cauliflower & Peas Canape Samosas
Gobi Matar Mini Samosa Recipe is a delicious bite sized snack recipes that are designed to serve small hunger pangs of evening. This samosa recipe is a deep fried version; These samosas can be baked as well at 360 degree Fahrenheit for 12-15 minutes or till crisp & brown from outside. To bake samosas, you need to brush them with cooking oil and you need to place them on a baking sheet lined with parchment paper. Gobi Matar Mini Samosa Recipe can be served with a dollop of Dhaniya Pudina Chutney and khajoor imli chutney or tomato ketchup, along with masala chai in the evening.
If you like this recipe, you can also try different samosa recipes like-
For the dough covering:
- 1/2 cup All Purpose Flour (Maida)
- 1/4 cup Whole Wheat flour
- 1 pinch Salt
- 2 Tablespoon Ghee
- 1/4 cup Chilled water For stuffing / Filling:
- 1/2 cup Cauliflower (gobi) , cut to small florets
- 1/2 cup Green peas (Matar) , (fresh or frozen)
- 2 tablespoon Cooking oil
- 1 Onion , finely chopped
- Salt , to taste
- 1/2 teaspoon Sugar
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Pav bhaji masala
- 1/2 teaspoon Garam masala powder , or Kitchen King Masala
- 2 sprig Coriander leaves (Dhania) , chopped Other ingredients
- Cooking oil , for deep frying
- 2 teaspoons All Purpose Flour (Maida) , mixed in a little water
Directions for Gobi Matar Mini Samosa Recipe
To begin making Gobi Matar Mini Samosa Recipe, firstly,make the dough for the cover. In a mixing bowl, add maida, whole wheat flour, salt, ghee and bind it with chilled water.
Slowly add water bit by bit to make the crumbly dough and then knead everything together such that the dough comes in one lump. Cover it a cling wrap and keep aside for 15 mins.
Meanwhile make the stuffing. In a pan, heat oil. When it is hot, add onion, cauliflower and peas. Toss the veggies and cook well.
Add all the spices and powders mentioned. Mix well and cook till cauliflower is soft.
Cook on low flame to avoid burning. I have not added any water to make the filling.
Let it cool once cooked. Now roll the dough to a thin sheet on the kitchen counter or rolling board.
Cut the dough into strips of 2"(inch) width. Roll each into a samosa shape and add the stuffing. Seal the edges by applying the maida paste.
Heat oil in a deep frying pan. Slowly fry the samosas when the oil is hot enough on medium heat till crisp. Drain on an absorbent kitchen paper.
Or spread them on a parchment paper lined baking sheet, brush each samosa with oil and bake in a convection oven at 360 degrees F for 12-15 minutes or till done.
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