Making samosas, a popular Indian snack, involves creating a crispy pastry shell filled with a spiced potato and pea mixture. Here's a step-by-step guide on how to make samosas:
For the Samosa Dough:
2 cups all-purpose flour
1/4 cup oil or ghee
1/2 teaspoon salt
For the Filling:
3 large potatoes, boiled, peeled, and diced
1/2 cup peas (fresh or frozen)
1 small onion, finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1-2 green chilies, finely chopped (adjust to taste)
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
2 tablespoons oil or ghee
Chopped fresh coriander leaves
1. Prepare the Samosa Dough:
In a mixing bowl, combine the all-purpose flour, salt, and oil or ghee.
Rub the oil into the flour until it resembles breadcrumbs.
Gradually add cold water and knead to form a stiff and smooth dough.
Cover the dough with a damp cloth and let it rest for about 30 minutes.
2. Prepare the Filling:
Heat oil or ghee in a pan over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn translucent.
Add ginger paste, garlic paste, and chopped green chilies. Sauté for a couple of minutes until the raw smell disappears.
Add turmeric powder, coriander powder, red chili powder, and garam masala. Mix well.
Add boiled and diced potatoes and peas. Mix everything together and cook for a few minutes.
Add salt to taste and chopped coriander leaves. Mix well and let the filling cool down.
3. Shape and Fill the Samosas:
Divide the dough into small equal-sized balls.
Roll each ball into a thin oval or circular shape, about 6-7 inches in diameter.
Cut the rolled dough in half to form two semi-circles.
Take one semi-circle and fold it into a cone shape, sealing the edges with a little water to form a pocket.
Fill the cone with the prepared potato and pea filling, about 2-3 tablespoons.
Seal the open edge of the cone to form a triangular samosa shape. Press the edges firmly to seal.
4. Fry the Samosas:
Heat oil in a deep frying pan or a kadai over medium heat.
Once the oil is hot, gently slide in a few samosas at a time. Do not overcrowd the pan.
Fry the samosas until they turn golden brown and crispy, turning them occasionally for even cooking.
Once cooked, remove the samosas from the oil and drain them on paper towels to remove excess oil.
Serve the freshly fried samosas hot with mint chutney or tamarind chutney. Samosas can be enjoyed as a snack or appetizer.
Enjoy your homemade samosas!