Green Peas Samosa | How To Make Samosa | Hariyali Samosa | Hari Matar Patti Samosa Recipe By Ruchi

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How To Green Peas Samosa | Green Peas Patti Samosa | Hari Matar Samosa Green Peas Cocktail Samosa | Homemade Samosa | Hara Bara Samosa | Hara Samosa | Matar Samosa | Samosa Recipe | Aloo Samosa Patti | How To Make Samosa | Quick & Easy | Snacks Recipe | Basic Samosa Recipe | Rajshri Food | Ruchi Bharani

Learn how to make Green Peas Samosa or Hariyali Samosa at home with our chef Ruchi Bharani.

Samosa is all time favourite snack to consume, especially with hot tea or coffee. There are various variations of samosa which we see in market. This amazing Samosa is one of the famous variation, Green Peas Samosa also known as Hariyali Samosa is a tasty snack recipe filled with green peas and flavourful spices!

Green Peas Samosa Ingredients:
2 tbsp Flattened Rice (poha)
2-3 tbsp Water (for soaking)
1- 1/2 tbsp Oil
1 tsp Cumin Seeds
10-12 Curry Leaves
1 Onion (chopped)
3 cups Green Peas
1/4 tsp Turmeric Powder
Salt
1 tbsp Water
1-1/2 tbsp Ginger-Green Chilli Paste
1 tsp Garam Masala
1 tsp Raw Mango Powder
1-1/2 tbsp Sugar
2 tbsp Fresh Coconut (grated)
2 tbsp Roasted Peanuts (coarsely and ground)
Coriander Leaves (chopped)
Samosa Sheets
Plain Flour Paste
Oil (for frying)

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A samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, cheese, beef and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. The Indian style, often accompanied by a chutney, is probably the most widely known of a broad family of recipes from Africa to China, which have origins in medieval times or earlier. Samosas are a popular entrée, appetizer, or snack in the local cuisines of South Asia, Western Asia, Southeast Asia, the Mediterranean, and Africa.
The samosa is made with an all-purpose flour (locally known as maida) shell stuffed with some filling, generally a mixture of mashed boiled potato, onions, green peas, lentils, paneer, spices and green chilli, or fruits. It can be vegetarian or non-vegetarian, depending on the filling. The entire pastry is then deep-fried in vegetable oil or rarely ghee to a golden brown color. It is served hot and is often eaten with fresh green chutney, such as mint, coriander, or tamarind. It can also be prepared as a sweet form, rather than as a savory one. Samosas are often served in chaat, along with the traditional accompaniments of either chick pea or white pea preparation, served with yogurt, tamarind paste and green chutney, garnished with chopped onions, coriander, and chaat masala