How to prepare Samosa

Preparing samosas involves several steps, from making the pastry dough to preparing the filling and shaping the samosas. Here’s a step-by-step guide to prepare traditional vegetarian samosas

Preparation of Samosa:

Ingredients:

For the pastry:

• 2 cups all-purpose flour
• 1/4 cup vegetable oil or ghee (clarified butter)
• 1/2 teaspoon salt
• Water, as needed

For the filling:

• 3 medium potatoes, boiled, peeled, and mashed
• 1/2 cup green peas, boiled
• 1 small onion, finely chopped
• 2 green chilies, finely chopped (adjust to taste)
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds, crushed
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• 2 tablespoons chopped fresh cilantro (coriander leaves)
• Salt, to taste
• Vegetable oil, for frying

Instructions:

1. Prepare the pastry dough:
   • In a large mixing bowl, combine the flour, salt, and vegetable oil or ghee.
   • Rub the oil into the flour until it resembles breadcrumbs.
   • Gradually add water, a little at a time, and knead until you have a smooth and firm dough.
   • Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Prepare the filling:
   • Heat a tablespoon of oil in a pan over medium heat.
   • Add the cumin seeds and crushed coriander seeds and sauté for a few seconds until fragrant.
   • Add the chopped onions, green chilies, grated ginger, and grated garlic to the pan. Sauté until the onions are translucent.
   • Add the mashed potatoes and boiled peas to the pan. Stir well to combine.
   • Add the turmeric powder, garam masala, red chili powder, and salt to the pan. Mix everything together and cook for a few minutes until the filling is heated through and well combined. Remove from heat and let the filling cool completely.
3. Shape and fill the samosas:
   • Divide the dough into equal-sized balls and roll each ball into a thin circle (approximately 6 inches in diameter).
   • Cut each circle in half to form semi-circles.
   • Take one semi-circle and fold it into a cone shape, sealing the edges with a little water.
   • Fill the cone with a tablespoon of the cooled potato and pea filling. Press the edges together to seal the samosa.
   • Repeat with the remaining dough and filling to make all the samosas.
4. Fry the samosas:
   • Heat oil for deep frying in a pan over medium heat.
   • Once the oil is hot, carefully add the samosas in batches and fry until they are golden brown and crispy on all sides.
   • Remove the fried samosas from the oil and drain them on paper towels to remove excess oil.
5. Serve the samosas:
   • Serve the samosas hot with mint chutney, tamarind chutney, or ketchup.