Homemade Samosa Recipe

Introduction:

Samosas are savory, crispy pastries filled with a delicious mixture of spiced potatoes, peas, and sometimes minced meat or lentils. Originating from the Indian subcontinent, these triangular delights have become popular worldwide as a beloved snack or appetizer. Whether enjoyed with a cup of chai or served as part of a festive feast, samosas never fail to tantalize the taste buds with their crunchy exterior and flavorful filling. Here’s a classic recipe to recreate this beloved snack in your own kitchen.

Ingredients:

For the Samosa Dough:

• 2 cups all-purpose flour (maida)
• 4 tablespoons oil (vegetable or sunflower oil)
• 1/2 teaspoon salt
• Water (for kneading)

For the Samosa Filling:

• 3-4 medium-sized potatoes, boiled and mashed
• 1 cup green peas (fresh or frozen)
• 1 small onion, finely chopped
• 2-3 green chilies, finely chopped (adjust to taste)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchur (dry mango) powder
• Salt to taste
• Fresh coriander leaves, chopped
• Oil for frying

Instructions:

1. Prepare the Samosa Dough:
   • In a mixing bowl, combine the all-purpose flour, salt, and oil. Mix well using your fingers until the mixture resembles breadcrumbs.
   • Gradually add water, a little at a time, and knead to form a smooth and firm dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. Make the Samosa Filling:
   • Heat a tablespoon of oil in a pan. Add cumin seeds and let them splutter.
   • Add chopped onions and sauté until they turn translucent.
   • Add green chilies, ginger-garlic paste, and sauté for a minute until the raw aroma disappears.
   • Add turmeric powder, coriander powder, garam masala, amchur powder, and salt. Mix well.
   • Add boiled and mashed potatoes along with green peas. Mix everything thoroughly and cook for a few minutes until the filling is well combined and fragrant.
   • Stir in chopped fresh coriander leaves. Remove from heat and let the filling cool completely.
3. Shape and Fill the Samosas:
   • Divide the rested dough into equal-sized balls. Roll each ball into a thin oval or round shape.
   • Cut each rolled dough into two halves to form semi-circles.
   • Take one semi-circle and fold it into a cone shape, sealing the edges with water to form a cone.
   • Fill the cone with a spoonful of the cooled potato and pea filling.
   • Seal the top of the cone by folding the edges together and pinching them to ensure the filling is enclosed.
4. Fry the Samosas:
   • Heat oil in a deep frying pan or kadai over medium heat.
   • Once the oil is hot, carefully slide in the prepared samosas, a few at a time, without overcrowding the pan.
   • Fry the samosas until they are golden brown and crisp on all sides, turning occasionally for even frying.
   • Remove the fried samosas using a slotted spoon and drain excess oil on paper towels.
5. Serve and Enjoy:
   • Serve the hot and crispy homemade samosas with mint chutney, tamarind chutney, or tomato ketchup.
   • Enjoy your delicious homemade samosas as a snack or appetizer.

Tips:

• You can add boiled and chopped carrots, green beans, or other vegetables to the filling for variation.
• For a healthier option, you can bake the samosas instead of frying them. Preheat the oven to 375°F (190°C) and bake the samosas until they are golden brown and crispy.
• Store any leftover samosas in an airtight container in the refrigerator and reheat them in a toaster oven or microwave before serving.

This homemade samosa recipe will surely delight your taste buds with its crispy exterior and flavorful filling. Enjoy making and sharing these savory treats with your friends and family!