Samosa

Samosa is a popular snack originating from the Indian subcontinent, but widely enjoyed across the world. It consists of a crispy, triangular pastry filled with a savory mixture, typically made with spiced potatoes, peas, and sometimes other ingredients such as onions, lentils, or minced meat. The filling is seasoned with various spices such as cumin, coriander, turmeric, and chili, giving it a flavorful and aromatic taste.

Basic recipe for making samosas at home:

Ingredients:

For the dough:

• 1 cup all-purpose flour (maida)
• 1/4 teaspoon salt
• 2 tablespoons oil
• Water, as needed

For the filling:

• 3-4 medium-sized potatoes, boiled, peeled, and mashed
• 1/2 cup green peas (fresh or frozen), boiled
• 1 small onion, finely chopped (optional)
• 1 green chili, finely chopped (adjust to taste)
• 1 teaspoon ginger, grated or finely chopped
• 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) or chaat masala
• Salt, to taste
• Fresh coriander leaves, chopped (optional)
• Oil, for frying

Instructions:

1. Prepare the Dough:

• In a mixing bowl, combine the flour and salt.
• Add 2 tablespoons of oil and mix well with your fingers until the flour resembles breadcrumbs.
• Gradually add water, little by little, and knead into a smooth and firm dough. The dough should not be too soft or too hard. Cover with a damp cloth and let it rest for at least 20-30 minutes.

2. Prepare the Filling:

• Heat 1-2 tablespoons of oil in a pan over medium heat.
• Add cumin seeds and let them splutter.
• Add chopped onions (if using) and sauté until they turn translucent.
• Add grated ginger and chopped green chili. Sauté for a minute until the raw aroma disappears.
• Add boiled and mashed potatoes, boiled green peas, coriander powder, turmeric powder, garam masala, amchur or chaat masala, and salt to taste. Mix well and cook for 3-4 minutes, stirring occasionally.
• If using fresh coriander leaves, add them now. Remove from heat and let the filling cool completely.

3. Shape and Fill the Samosas:

• Divide the rested dough into 6 equal portions and roll each portion into a smooth ball.
• Roll out each ball into an oval or round shape of about 6-7 inches in diameter.
• Cut each rolled-out dough into half to get semi-circles.
• Take one semi-circle, brush some water on the straight edge, and form a cone shape by overlapping the straight edges and pressing to seal the seam.
• Fill the cone with a couple of tablespoons of the prepared potato-pea filling. Press it gently, leaving some space on top.
• Brush some water along the top edge and pinch to seal the top of the cone, ensuring it is sealed tightly.

4. Fry the Samosas:

• Heat oil for frying in a deep pan or kadhai over medium heat.
• Once the oil is hot, gently slide 2-3 samosas into the oil. Fry them on low to medium heat, turning occasionally, until they turn golden brown and crispy on all sides.
• Remove with a slotted spoon and drain excess oil on paper towels.
• Fry the remaining samosas in batches.

5. Serve:

• Serve hot samosas with mint chutney, tamarind chutney, or ketchup.
• Enjoy these crispy and delicious samosas as a snack or appetizer!