Make Samosa in a simple way - Samosa Recipe
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons oil
- 1/2 cup lukewarm water
- 2 large potatoes, boiled, peeled, and mashed
- 1/2 cup peas, boiled or thawed if using frozen
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon grated ginger
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- Oil for deep frying
For the dough:
- In a large mixing bowl, combine the all-purpose flour and salt.
- Add the oil and mix it into the flour using your fingertips until the mixture resembles breadcrumbs.
- Gradually add lukewarm 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.
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions, grated ginger, and green chilies to the pan. Sauté until the onions turn translucent.
- Add turmeric powder, coriander powder, and garam masala to the pan. Mix well and cook for a minute.
- Add mashed potatoes and boiled peas to the pan. Mix everything together and cook for a few minutes, stirring continuously.
- Season the filling with salt according to your taste. Remove the pan from the heat and let the filling cool.
- Divide the dough into small lemon-sized balls.
- Roll out each ball into a thin oval or circular shape, about 5-6 inches in diameter.
- Cut the rolled dough in half to form two semi-circles.
- Take one semi-circle and fold it into a cone shape, overlapping the straight edges and sealing the edges with water.
- Fill the cone with about 2 tablespoons of the potato and pea filling. Do not overfill.
- Apply a little water on the open edges of the cone and pinch them together to seal the samosa.
- Repeat the process with the remaining dough and filling to make all the samosas.
- Heat oil for deep frying in a pan or kadai over medium heat.
- Once the oil is hot, carefully slide the samosas into the oil, a few at a time, and fry them until they turn golden brown and crispy.
- Remove the fried samosas using a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.
- Serve the samosas hot with tamarind chutney, mint chutney, or ketchup.
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