Samosa
Samosa is a popular deep-fried snack made with a crispy, flaky pastry filled with a spiced potato mixture, often including peas and aromatic spices. This triangular savory treat is widely enjoyed in India and other parts of the world, typically served with chutneys.
Ingredients
For the dough
- 2 cups all-purpose flour (maida)
- 4 tablespoon oil or ghee
- ½ teaspoon salt
- Water (as required)
For the filling
- 4 potatoes (boiled, peeled, and mashed)
- ½ cup green peas (optional, boiled)
- 2 green chilies (finely chopped)
- 1 inch ginger (grated)
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds (optional)
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon red chili powder
- 1 teaspoon dry mango powder (amchur)
- Salt to taste
- 2 tablespoon oil
- Fresh coriander leaves (chopped, for garnish)
For frying
- Oil (enough for deep frying)
Instructions
1. Prepare the Dough
- In a large bowl, mix the flour and salt.
- Add oil or ghee and rub it into the flour with your fingers until the mixture resembles breadcrumbs.
- Gradually add water, a little at a time, to form a firm but pliable dough. It should not be too soft.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Make the Filling
- Heat 2 tbsp oil in a pan over medium heat. Add cumin seeds and fennel seeds, letting them splutter.
- Add grated ginger and chopped green chilies. Sauté for a minute.
- Add the boiled peas (if using) and sauté for 2 minutes.
- Add mashed potatoes and mix well.
- Now, add turmeric, coriander powder, garam masala, red chili powder, dry mango powder, and salt. Stir until the spices are well incorporated.
- Cook for 2-3 minutes, then remove from heat. Add fresh coriander leaves and let the filling cool.
3. Shape the Samosas
- Divide the dough into 10 equal-sized balls.
- Roll each ball into a thin oval or round shape (around 5-6 inches in diameter).
- Cut each rolled-out piece in half to form two semi-circles.
- Take one semi-circle and fold it into a cone shape, sealing the edge with water.
- Fill the cone with 1-2 tbsp of the potato filling.
- Seal the open end by pinching the edges together, ensuring there are no gaps.
4. Fry the Samosas
- Heat oil in a deep frying pan on medium heat.
- Carefully slide in the samosas and fry them in batches until they are golden brown and crispy on all sides.
- Remove the samosas with a slotted spoon and drain on a paper towel.
5. Serve
- Serve the samosas hot with tamarind chutney, green chutney, or ketchup.
Notes
- Always fry samosas on medium-low heat to allow them to cook evenly. If the oil is too hot, the outer layer will brown too quickly while the inside remains uncooked.
- Don't overfill your samosas! Leave some space inside so the filling can expand without tearing the dough during frying.
- While the classic potato-pea filling is popular, feel free to experiment with different fillings like spiced lentils, paneer for variety.