Samosa is a Deep-fried Potato stuffed snack; it is very famous in India and also middle Asia. It may take different forms, including triangular, cone, half-moon shapes, depending on the region. we all know that samosa usually have spiced stuffing like peas, potato, herbs etc. but initially samosa was made by stuffing meat, pistachios. this fried south Asian pastry is served with flavorsome dips like Coriander Chutney, Mint Chutney or Tamarind Chutney. Samosa is known everywhere as a street food, party snack.
Here's a step-by-step recipe for making delicious Indian samosas at home. Samosas are savory pastries filled with a mixture of spiced potatoes and peas, and they're a popular snack or appetizer in Indian cuisine.
Ingredients:
For the Samosa Dough:
- 2 cups all-purpose flour (Maida)
- 1/4 cup vegetable oil or ghee (clarified butter)
- A pinch of salt
- Water (for kneading)
For the Samosa Filling:
- 2 large potatoes, boiled, peeled, and diced into small cubes.
- 1/2 cup frozen peas (you can use fresh peas as well)
- 1 small onion finely chopped.
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- Salt to taste
- 1 tablespoon vegetable oil
- 2 tablespoons chopped fresh cilantro (coriander leaves)
- Oil for deep frying
Instructions:
For the Samosa Dough:
1. In a mixing bowl, combine the all-purpose flour, a pinch of salt, and 1/4 cup of vegetable oil or ghee.
2. Rub the oil/ghee into the flour using your fingertips until the mixture resembles breadcrumbs.
3. Gradually add water, a little at a time, and knead the mixture into a firm, smooth dough. You should use just enough water to form a non-sticky dough.
4. Cover the dough with a damp cloth and let it rest for about 30 minutes to relax the gluten.
For the Samosa Filling:
5. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the cumin seeds and let them splutter.
6. Add the finely chopped onions and green chilies. Sauté until the onions become translucent.
7. Add the boiled and diced potatoes, as well as the frozen peas.
8. Stir in the coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook for 5-7 minutes, or until the potatoes are well-coated with the spices and peas are tender. Mash some of the potatoes lightly to create a cohesive filling.
9. Remove the filling from heat and let it cool. Once cooled, mix in the chopped fresh cilantro.
Assembling and Frying Samosas:
10. Divide the rested dough into small lemon-sized balls. Roll each ball into a thin oval or circle, about 6-7 inches in diameter.
11. Cut each circle in half to create two semi-circles.
12. Take one semi-circle and fold it into a cone shape, sealing the edge with a little water to form a triangle. Ensure there are no open seams.
13. Fill the cone with a spoonful of the prepared potato-pea mixture. Press the filling gently with the back of the spoon.
14. Fold the top flap of the samosa over the filling, sealing it with a bit of water.
15. You now have a triangular samosa. Repeat the process with the remaining dough and filling.
16. Heat oil in a deep frying pan or kadai over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil; it should sizzle and rise to the surface.
17. Carefully slide 2-3 samosas into the hot oil, depending on the size of your pan. Fry them until they turn golden brown and crispy, turning occasionally to ensure even cooking. This typically takes about 8-10 minutes.
18. Remove the fried samosas using a slotted spoon and place them on a paper towel-lined plate to remove excess oil.
19. Serve the samosas hot with mint chutney, tamarind chutney, or ketchup.
Enjoy your homemade samosas!
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