SAMOSA

Samosas are a beloved Indian snack, known for their crispy, golden pastry and flavorful, spiced filling. These triangular pastries are typically filled with a mixture of potatoes, peas, and aromatic spices, creating a delicious balance of textures and flavors. Perfect as an appetizer or a tea-time treat, samosas are popular worldwide for their savory goodness and satisfying crunch. Making samosas at home allows you to customize the filling to your taste and enjoy them fresh and hot. Serve them with tamarind or mint chutney for a traditional and delectable experience.

Ingredients

For the Dough:

• 2 cups all-purpose flour
• 1/4 cup vegetable oil or melted ghee
• 1/2 teaspoon salt
• 1/2 cup water (more as needed)

For the Filling:

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 green chilies, finely chopped (optional)
• 2 large potatoes, boiled, peeled, and diced
• 1/2 cup green peas, fresh or frozen
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• Salt, to taste
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice

For Frying:

• Vegetable oil, for deep frying

Instructions

1. Make the dough: In a large bowl, combine the flour and salt. Add the oil or ghee and rub it into the flour with your fingers until the mixture resembles breadcrumbs. Gradually add water and knead into a firm, smooth dough. Cover and let it rest for 30 minutes.
2. Prepare the filling: Heat oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the onion, garlic, ginger, and green chilies, and sauté until the onion is soft and translucent.
3. Add the spices: Stir in the coriander powder, cumin powder, garam masala, turmeric, and salt. Cook for a minute until fragrant.
4. Cook the vegetables: Add the diced potatoes and peas to the pan. Cook for 5-7 minutes, stirring occasionally. Add the cilantro and lemon juice, mix well, and adjust seasoning if needed. Remove from heat and let cool.
5. Shape the samosas: Divide the dough into equal portions and roll each portion into a ball. Roll out each ball into a thin circle and cut it in half to form two semi-circles. Fold each semi-circle into a cone and seal the edge with a little water. Fill the cone with the potato filling and seal the top edge to form a triangle. Ensure all edges are tightly sealed.
6. Fry the samosas: Heat oil in a deep pan over medium heat. Fry the samosas in batches, turning occasionally, until they are golden brown and crispy. Drain on paper towels.
7. Serve: Enjoy hot samosas with tamarind or mint chutney.

Savor your homemade Samosas as a delicious and traditional snack that brings the authentic taste of Indian street food to your table.