To begin making the Matar Samosa Recipe first, mix together half a teaspoon of salt into the flour

Rub ghee or vegetable shortening into the flour mixture, with your fingers until it resembles loose bread crumbs

Gradually add water, slowly, and knead to make a soft but firm dough

Roll the dough into a ball, cover with a moist muslin cloth and keep aside

The next step is to make the filling

In a kadai or heavy bottomed pan, warm the ghee, add the jeera and allow it to crackle and tip in the chilli paste

Saute these together for a minute

Add peas followed by all the other spices and cook till the pea mixture becomes dry and all the water has dried up

Season with salt and cook again for 2-3 minutes

Set the peas mixture aside to cool down so it is easier to handle when shaping the samosas

Make a flour paste, by combining the flour and water

To begin making the samosa cases, divide the dough into small balls and roll them into thin circles

Cut each rolled-out circle into two halves by running your knife down the center, so you have 2 semi-circles for each disc

Roll the semi-circles into cones and using a teaspoon fill them with the peas mixture

Dab the flour paste along the edges of the open side of the cone, press the two edges together and seal

Arrange the matar samosas in a platter and cover them with a moist muslin cloth

Heat oil for deep frying in a kadai on medium heat

Deep fry the matar samosas in hot oil till they are golden brown

Try not to fry too many together as it will crowd the kadai and alter the cooking time

Remove the Matar Samosa from the kadai using a slotted spoon and drain them on kitchen paper

Matar Samosa can be served with a dollop of Dhaniya Pudina Chutney and khajoor imli chutney or tomato ketchup, along with masala chai in the evening