Ingredients: Samosa Recipe
For the Dough:
- 2 cups all-purpose flour
- 1/4 cup oil (vegetable, sunflower, or canola)
- 1/2 teaspoon salt
- Water, as needed
For the Filling:
- 2 cups boiled and mashed potatoes
- 1/2 cup green peas (fresh or frozen)
- 1/2 teaspoon cumin seeds
- 1 teaspoon ginger, finely chopped
- 1 teaspoon green chili, finely chopped (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt, to taste
- 2 tablespoons oil
- 2 tablespoons chopped cilantro (coriander leaves)
- Oil for frying
Instructions:
1. Making the Dough:
1. In a large mixing bowl, combine the flour and salt.
2. Add the oil and mix it into the flour using your fingertips until the mixture resembles breadcrumbs.
3. Gradually add water and knead to form a smooth, firm dough.
4. Cover the dough with a damp cloth and let it rest for about 30 minutes.
2. Preparing the Filling:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped ginger and green chili. Sauté for a minute.
3. Add turmeric powder, coriander powder, and garam masala. Stir well.
4. Add boiled mashed potatoes and green peas. Mix everything together.
5. Season with salt and cook for 5-7 minutes, stirring occasionally.
6. Add chopped cilantro and mix well. Remove from heat and let the filling cool down.
3. Assembling and Frying:
1. Divide the dough into small balls.
2. Roll each ball into a thin oval shape (about 6 inches in length).
3. Cut the oval in half to form two semi-circles.
4. Take one semi-circle, wet the straight edge with a little water, and form a cone shape by folding the semi-circle in half.
5. Fill the cone with the potato filling, leaving a little space at the top.
6. Wet the open edges and pinch them together to seal the samosa.
7. Heat oil in a deep pan for frying.
8. Once the oil is hot, reduce the heat to medium.
9. Gently slide the samosas into the hot oil and fry until they turn golden brown and crispy.
10. Remove the fried samosas and place them on paper towels to drain excess oil.
4. Serving:
Serve the hot and crispy samosas with mint chutney, tamarind chutney, or tomato ketchup. Enjoy your homemade samosas as a delightful snack or appetizer!
Remember that this is a basic recipe, and you can customize the fillings and flavors to your liking. Be sure to adjust spice levels according to your preferences.