Samosa
Jun 7
5 min read
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A popular Indian snack filled with spiced potatoes and peas, wrapped in a crispy pastry.
Samosa is a popular Indian snack known for its triangular shape and delicious filling. It is made by stuffing a mixture of spiced potatoes and peas into a crispy pastry shell and then deep-frying or baking it until golden and crispy. Samosas are commonly served as appetizers or snacks and are often accompanied by chutneys for dipping. They are enjoyed both in India and around the world for their irresistible combination of flavors and textures.
Ingredients
- Potatoes — 3 medium-sized, boiled and mashed
- Peas — 1/2 cup, boiled
- Onion — 1 medium-sized, finely chopped
- Green chili — 1, finely chopped
- Ginger — 1 teaspoon, grated
- Garlic — 2 cloves, minced
- Coriander leaves — 2 tablespoons, chopped
- Cumin seeds — 1 teaspoon
- Coriander powder — 1 teaspoon
- Garam masala — 1/2 teaspoon
- Red chili powder — 1/2 teaspoon
- Turmeric powder — 1/4 teaspoon
- Salt — to taste
- All-purpose flour — 1 cup
- Water — 1/4 cup
- Vegetable oil — for deep frying
- Mint chutney — for serving
- Tamarind chutney — for serving
Directions
1. In a pan, heat 2 tablespoons of oil. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add grated ginger, minced garlic, and chopped green chili. Sauté for a minute.
4. Add coriander powder, garam masala, red chili powder, turmeric powder, and salt. Mix well.
5. Add boiled and mashed potatoes and boiled peas. Mix until well combined.
6. Add chopped coriander leaves and mix again. Remove from heat and let the filling cool.
7. In a bowl, combine all-purpose flour and a pinch of salt. Gradually add water and knead to form a smooth dough.
8. Divide the dough into small portions and roll each portion into a thin circle.
9. Cut each circle in half to form semicircles.
10. Take one semicircle and fold it to form a cone shape, overlapping the straight edges and sealing them with water.
11. Fill the cone-shaped pastry with the potato-pea filling. Seal the top opening of the cone by pressing the edges together.
12. Repeat the process for the remaining dough and filling to make more samosas.
13. Heat oil in a deep pan or skillet for frying. Once the oil is hot, carefully drop a few samosas into the oil and fry until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel.
14. Serve the hot samosas with mint chutney and tamarind chutney.
15. Enjoy the delicious and crispy samosas!