October 22, 2024
      No Comments
      Global Food Blogger

INDIA: SAMOSA RECIPE

Samosa

SAMOSA RECIPE

Samosas are a popular Indian snack made from a crispy pastry shell filled with a spiced mixture, often containing potatoes and peas. Here’s a detailed recipe to make delicious samosas at home.

INGREDIENTS:

(For the Dough):

  • 2 cups all-purpose flour (maida)

  • 1/4 cup oil or ghee

  • 1/2 teaspoon carom seeds (ajwain) (optional)

  • 1/2 teaspoon salt

  • Water (as needed)

(For the Filling):

  • 3 medium-sized potatoes (boiled and mashed)

  • 1/2 cup green peas (boiled)

  • 1 tablespoon oil

  • 1 teaspoon cumin seeds

  • 1 teaspoon ginger (grated)

  • 1-2 green chilies (finely chopped)

  • 1/2 teaspoon garam masala

  • 1/2 teaspoon coriander powder

  • 1/2 teaspoon cumin powder

  • 1/4 teaspoon red chili powder (adjust to taste)

  • Salt (to taste)

  • 1 tablespoon lemon juice (optional)

  • Fresh coriander leaves (chopped, optional)

(For Frying):

  • Oil (for deep frying)

INSTRUCTIONS:

1. Prepare the Dough:

  • In a mixing bowl, combine the all-purpose flour, salt, and carom seeds.

  • Add the oil or ghee and mix until the mixture resembles coarse crumbs.

  • Gradually add water, kneading to form a smooth, firm dough. Cover with a damp cloth and let it rest for 30 minutes.

2. Prepare the Filling:

  • In a pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds and let them splutter.

  • Add grated ginger and green chilies, sauté for a minute.

  • Add the boiled potatoes and peas. Mash and mix well.

  • Add coriander powder, cumin powder, garam masala, red chili powder, and salt. Stir well to combine and cook for 2-3 minutes.

  • Add lemon juice and fresh coriander (if using) for extra flavor. Remove from heat and let it cool.

3. Shape the Samosas:

  • Divide the dough into equal portions (about 10-12 balls).

  • Roll each ball into a small circle (about 6 inches in diameter).

  • Cut the circle in half to form two semi-circles.

  • Take one semi-circle, and form a cone by folding it and sealing the edge with a little water.

  • Fill the cone with the potato filling, leaving some space at the top.

  • Seal the open edge by pressing it together with water to ensure it’s tightly closed. Repeat with remaining dough and filling.

4. Fry the Samosas:

  • Heat oil in a deep frying pan over medium heat.

  • Once the oil is hot, carefully add a few samosas at a time, ensuring not to overcrowd the pan.

  • Fry until they are golden brown and crispy, turning occasionally for even cooking (about 5-7 minutes).

  • Remove the samosas with a slotted spoon and drain on paper towels to remove excess oil.

5. Serve:

  • Serve hot with green chutney, tamarind chutney, or ketchup.

Tips

  • For a crispier texture, you can add a tablespoon of rice flour to the dough.

  • You can customize the filling by adding other vegetables like carrots or paneer.

  • Samosas can also be baked for a healthier version; brush with oil and bake at 375°F (190°C) until golden brown.

Tags: