Samosa Recipe

Samosa is a popular Indian snack with a crispy pastry filled with a spiced potato and pea mixture. It's known for its delicious blend of flavors and crunchy texture. Often enjoyed with tangy tamarind or mint chutney, samosas make for a perfect appetizer or tea-time treat.

Ingredients:

For the Dough:

• All-purpose flour (maida): 2 cups
• Carom seeds (ajwain): 1/2 teaspoon
• Salt: to taste
• Oil: 2 tablespoons
• Water: as needed

For the Filling:

• Potatoes: 4 medium, boiled, peeled, and mashed
• Green peas: 1/2 cup (fresh or frozen)
• Green chillies: 2, finely chopped
• Ginger: 1-inch piece, grated
• Cumin seeds: 1 teaspoon
• Coriander seeds: 1 teaspoon, crushed
• Fennel seeds: 1/2 teaspoon
• Garam masala: 1 teaspoon
• Turmeric powder: 1/2 teaspoon
• Red chilli powder: 1/2 teaspoon
• Amchur (dry mango powder): 1 teaspoon
• Fresh coriander leaves: 2 tablespoons, chopped
• Salt: to taste
• Oil: 2 tablespoons (for filling)
• Oil: for deep frying

Instructions:

Prepare the Dough:

1. In a mixing bowl, combine the all-purpose flour, carom seeds, and salt.
2. Add 2 tablespoons of oil and mix well until the mixture resembles breadcrumbs.
3. Gradually add water and knead into a firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. Heat 2 tablespoons of oil in a pan over medium heat.
5. Add cumin seeds, crushed coriander seeds, and fennel seeds. Sauté until they crackle.
6. Add chopped green chillies and grated ginger. Sauté for a minute.
7. Add green peas and cook for 2-3 minutes until they are tender.
8. Add the mashed potatoes, garam masala, turmeric powder, red chilli powder, amchur, and salt. Mix well.
9. Cook the mixture for 4-5 minutes, stirring occasionally. Add chopped coriander leaves and mix well.
10. Remove from heat and let the filling cool completely.
11. Divide the dough into equal-sized balls. Roll each ball into a thin oval or round shape.
12. Cut the rolled dough into halves to form semi-circles.
13. Take one semi-circle and fold it into a cone shape, sealing the edge with a little water.
14. Fill the cone with the prepared potato-pea filling.
15. Seal the open edges by pressing them together, ensuring there are no gaps. Repeat with the remaining dough and filling.
16. Heat oil in a deep frying pan over medium heat.
17. Carefully slide the samosas into the hot oil and fry until they are golden brown and crispy, turning occasionally for even frying.
18. Remove the fried samosas and place them on a paper towel to drain excess oil.
19. Serve hot samosas with mint chutney, tamarind chutney, or ketchup.

Enjoy your homemade crispy and delicious samosas!