Samosas are a beloved snack in many cultures, renowned for their crispy exterior and delectable filling. This recipe offers a comprehensive guide for making scrumptious samosas in the comfort of your own kitchen, with easy-to-follow instructions.
Ingredients:
For the Dough:
2 cups all-purpose flour: This will be used to make the dough for the samosa pastry. All-purpose flour is a versatile type of flour that can be used for a variety of baking and cooking applications, including making samosa dough.
1/2 teaspoon salt: This will add flavor to the dough and help to balance out the flavors in the filling.
2 tablespoons vegetable oil: This will be added to the dough to help make it more pliable and easier to work with.
3 to 4 tablespoons water: This will be used to bring the dough together and create a smooth, firm consistency.
For the filling:
2 medium potatoes, peeled and diced: Potatoes are a staple ingredient in many samosa fillings, as they provide a hearty and satisfying base for the spices and other ingredients.
1/2 cup green peas: Green peas add a sweet and crunchy texture to the filling, and also help to round out the flavor profile.
1/2 teaspoon cumin seeds: Cumin seeds are a staple spice in Indian cuisine, and they add a warm, earthy flavor to the filling.
1/2 teaspoon coriander powder: Coriander powder is another commonly-used spice in Indian cuisine, and it provides a bright and slightly citrusy flavor.
1/2 teaspoon garam masala: Garam masala is a blend of spices that is used in many Indian dishes, including samosas. It adds a complex, warming flavor to the filling.
1/2 teaspoon red chili powder: This will add heat to the filling and help to balance out the sweetness of the green peas.
1/2 teaspoon amchur powder (dried mango powder): This is a tart and tangy powder made from dried mangoes, and it helps to brighten the flavors in the filling.
Salt, to taste: Salt is used to enhance the flavors in the filling and to help balance the sweetness, heat, and sourness.
Vegetable oil, for frying: This will be used to fry the samosas until they are golden brown and crispy on the outside.
Instructions:
- In a large mixing bowl, mix the flour and salt together.
- Add the vegetable oil and use your fingers to mix the ingredients until the mixture resembles breadcrumbs.
- Gradually add water to the mixture and knead until a smooth and firm dough is formed.
- Cover the bowl with a kitchen towel and let the dough rest for 15 minutes.
Next, it's time to make the filling.
- In a separate pan, heat a small amount of oil and add the cumin seeds.
- Once the seeds start to sizzle, add the diced potatoes and green peas to the pan. Cook until the potatoes are soft, stirring occasionally.
- Add the coriander powder, garam masala, red chili powder, amchur powder, and salt to the pan. Mix well and set the filling aside to cool.
Dough and Filling.
- Divide the dough into small balls and roll each one out into a thin circle using a rolling pin. Cut each circle in half.
- Take one half of the dough circle and shape it into a cone by bringing one of the straight edges to the center of the other edge and sealing it with a bit of water.
- Fill the cone with the potato and pea filling, leaving a small amount of room at the top. Apply a bit of water to the open edges and press to seal. Repeat the process with the remaining dough and filling.
Frying the Samosas.
- In a deep pan, heat the vegetable oil over medium heat. Gently drop the samosas into the oil and fry until they turn golden brown on both sides.
- Once fully cooked, remove the samosas from the pan and drain them on paper towels to remove any excess oil.
- Serve hot with your favorite dipping sauce, such as mint chutney or tamarind sauce.
With this recipe, you can now enjoy the taste of restaurant-quality samosas in the comfort of your own home. The combination of crispy exterior and savory filling is sure to impress your family and friends. Happy cooking!
