Master the Art of Making Irresistible Samosas: Get Ready to Tantalize Your Taste Buds!

Preparation Time: 45 minutes

Cooking Time: 20 minutes

 

 

 

Ingredients:

• 2 cups all-purpose flour (maida)
• 2 tablespoons ghee or oil
• 1 teaspoon carom seeds (ajwain)
• 1/2 cup water (approximately)
• 1/2 teaspoon salt
• 2 medium-sized potatoes, boiled and mashed
• 1/2 cup green peas, boiled
• 2 green chilies, finely chopped
• 1 teaspoon ginger, grated
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchur powder (dry mango powder)
• 1 tablespoon cilantro (coriander leaves), finely chopped
• Oil for deep frying
• Salt to taste

Step 1: Prepare the Dough

1. In a mixing bowl, combine all-purpose flour, ghee or oil, carom seeds, and salt.
2. Add water gradually while kneading to form a smooth dough.
3. Cover the dough and let it rest for 20 minutes.

Step 2: Prepare the Filling

1. Heat oil in a pan and add cumin seeds.
2. Once the cumin seeds splutter, add chopped green chilies and grated ginger. Sauté for a minute.
3. Add boiled mashed potatoes, boiled green peas, coriander powder, garam masala, amchur powder, and salt.
4. Mix well and cook for 2-3 minutes. Remove from heat and let the filling cool.
5. Add chopped cilantro to the cooled filling mixture and mix.

Step 3: Shape and Fill the Samosas

1. Divide the dough into small lemon-sized balls.
2. Roll each ball into a thin oval shape and cut it into two equal halves.
3. Moisten the straight edges of the cut dough with water.
4. Shape each half into a cone by bringing the straight edges together, overlapping them, and sealing the edges tightly.
5. Fill each cone with the prepared potato-peas filling, leaving some space at the top.
6. Seal the top of each cone by pressing the edges firmly together.

Step 4: Fry the Samosas

1. Heat oil in a deep pan or kadai on medium heat.
2. Gently drop the stuffed samosas into the hot oil, careful not to overcrowd.
3. Fry until they turn golden brown and crispy. Remove using a slotted spoon and drain excess oil on a paper towel.

Expert Tips and Tricks:

• For extra crispy samosas, replace 2 tablespoons of all-purpose flour with rice flour in the dough.
• Add a pinch of asafoetida (hing) while tempering for enhanced flavor.
• For a variation, you can add cooked minced meat or paneer in the filling.

Customization Ideas:

• Serve the samosas with tamarind chutney or mint chutney.
• Try baking the samosas instead of deep-frying for a healthier version.
• Add chaat masala on top of the cooked samosas for an extra burst of flavor.