Introduction
Samosas are a popular snack in Indian cuisine, loved for their crispy exterior and savory filling. Traditionally shaped like a triangle, these pastries are made with a thin, flaky dough filled with a mixture of spiced potatoes, peas, and sometimes meat. They are often served with chutneys or sauces and enjoyed as an appetizer, snack, or street food. Their delightful crunch and flavorful filling make them a favorite among people of all ages.
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup ghee or vegetable oil
- Water (as needed, about 1/2 cup)
- 3 medium potatoes, boiled and mashed
- 1/2 cup green peas (fresh or frozen)
- 1 tablespoon oil
- 1 teaspoon cumin seeds 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chili powder (adjust to taste)
- Salt, to taste
- Fresh cilantro, chopped (optional)
- 1 teaspoon lemon juice (optional)
- Oil (for deep frying)
Instructions
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Prepare the Dough:
- In a mixing bowl, combine all-purpose flour and salt. Add the ghee or vegetable oil, mixing until the flour resembles coarse crumbs. Gradually add water, kneading until you form a smooth, firm dough. Cover with a damp cloth and let it rest for 20-30 minutes.
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Make the Filling:
- In a skillet, heat 1 tablespoon of oil over medium heat. Add cumin seeds and let them sizzle.
- Stir in the mashed potatoes and peas, followed by the garam masala, coriander powder, cumin powder, chili powder, and salt. Mix well and cook for 3-5 minutes until the spices are well incorporated. Add chopped cilantro and lemon juice if desired. Remove from heat and let it cool.
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Shape the Samosas:
- Divide the rested dough into equal portions and roll each portion into a ball. Roll out each ball into a thin oval or circle (about 6 inches in diameter). Cut it in half to form two semi-circles.
- Take one semi-circle and form a cone shape by folding it along the straight edge. Seal the edge with a little water. Fill the cone with the potato filling, then seal the open edge by pinching it together. Repeat with the remaining dough and filling.
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Fry the Samosas:
- Heat oil in a deep frying pan over medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil; it should sizzle and rise to the surface.
- Fry the samosas in batches, being careful not to overcrowd the pan. Cook until golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.
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Serve:
- Serve hot with mint chutney, tamarind sauce, or yogurt for dipping.
Health Tips
- Samosas are deep-fried, making them high in calories and fat. To make a healthier version, consider baking the samosas instead of frying them. Brush with a little oil and bake at 400°F (200°C) until golden and crispy (about 25-30 minutes).
Serving Suggestions
- Samosas are best enjoyed hot and can be served as a snack, appetizer, or part of a larger meal. Pair them with chutneys or a fresh salad for added balance.
Tips
- Dough Consistency: Ensure the dough is neither too soft nor too hard. It should be smooth and pliable for easy handling.
- Filling Variations: Experiment with different fillings, such as spiced lentils, minced meat, or mixed vegetables for variety.
- Freezing: You can freeze uncooked samosas. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry or bake from frozen, adding extra cooking time.
