Few More Snack Recipes on the blog:
- Lobia Sandwich
- Bhutte Ka Kees
- Masala Pav
- Paneer Pav Bhaji
- Kothimbir Vadi
- Lobia Vada
- Delhi Aloo Chaat
- Corn Amaranth Pakora
- Mirchi Bajji
- Rajasthani Mirchi Bada
Soya Keema and Peas Samosa Recipe:
- 1/2 cup Green Peas
- 1 cup Soya Granules
- 1 Big Onion
- 2 tsp chopped Green Chillies
- 1 tsp Grated Ginger
- 1 tsp Garam Masala
- 1/2 tsp Roasted Cumin Powder (jeera powder)
- 1 tsp Coriander Powder (dhania powder)
- 1 1/2 tbsp Lemon Juice
- 1tsp Red Chilli Powder or as needed
- 1 tbsp Coriander Leaves, finely chopped
- 1 tbsp Oil
- Salt to taste
For the outer layer:
- 1 1/2 cups Wheat Flour
- 3 tbsp Ghee
- 3/4 tsp Ajwain Seeds / Carom Seeds
- Salt to taste
- Oil for deep frying
Preparing the dough:
- Take the wheat flour, salt and carom seeds in a mixing bowl. Combine well.
- Add ghee and mix well to get a breadcrumb-like consistency.
- Make a firm dough by adding water little by little.
- Cover the dough and keep aside for 15 – 30 minutes.
Preparing the soy stuffing:
- Cook the green peas until they are tender and keep aside.
- Boil enough water with a little salt. Turn off the heat and add the soya granules. Let it soak for 10 minutes.
- Drain water and rinse with cold water twice to get rid of the raw smell of soya granules. Keep aside.
- Heat a tablespoon of oil in a pan and add the grated ginger and finely chopped green chillies. Saute for a minute.
- Then add the finely chopped onion and fry till light golden color.
- Add the turmeric, garam masala, cumin, coriander and red chilli powders and combine.
- Now add the drained granules, cooked peas and salt and mix well. Sprinkle little water if required.
- Cover with a lid and let it cook for 5 minutes.
- Add the chopped coriander leaves and turn off the flame.
- Finally, add the lemon juice and combine.
- Keep it aside to cool.
Preparing & frying the samosas:
- Knead the dough and divide into 8 – 9 equal round balls.
- Roll each ball into a circle and cut it into 2 equal parts with a knife.
- The rolled dough should not be too thick or too thin.
- Wet the straight edge with little water.
- Now make a cone by joining the two edges by overlapping them. Press the edges well.
- Stuff the cone with prepared soya stuffing.
- Close the cone and seal it well. The edges of the cone should be sealed well so that the filling does not come out while frying.
- Continue filling the rest of the samosas and cover them with a moist kitchen towel.
- Heat oil until hot and gently drop 3 – 4 samosas at a time. Reduce the flame to low.
- Turn over in between and fry the stuffed samosas till they become golden and crisp.
- Drain in paper towels and serve hot with ginger tea and mint coriander chutney.
Baking the samosas:
- Preheat the oven to 180 degrees C.
- Brush the stuffed samosas with oil and place them on a baking tray.
- Bake them for 30 – 35 minutes or till golden color at 180 degrees C.
- Serve hot with tomato ketchup or coriander mint chutney.
You might also like to check these recipes:
- Coconut Curry Leaves Chutney
- Tomato Onion Chutney
- Nuvvula Appalu
- Dodha Burfi
- White Chickpeas Chaat
- 7 cup Burfi
- Gujarati Lachko Dal
- Gujarati Khatti Meethi Dal
- Aratikaya Vepudu
- Gutti Vankaya Kura Podi
- Shahi Paneer
- Aloo Palak