SAMOSA RECIPE

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Ingredients:

For the Dough:

  • 2 cups all-purpose flour
  • 4 tablespoons ghee or vegetable oil
  • 1 teaspoon ajwain (carom seeds)
  • 1 teaspoon salt
  • Water (about ½ cup, adjust as needed)
  • 1 tablespoon rice flour (optional, for extra crispiness)

For the Filling:

  • 2 tablespoons vegetable oil or ghee
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 2-3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium-sized potatoes, boiled and mashed
  • 1 cup frozen peas (or fresh peas if available)
  • 1-2 green chilies, finely chopped (optional, for heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Fresh cilantro, chopped (optional, for garnish)
  • Lemon juice (optional, for a tangy kick)

For Frying:

  • Oil (enough for deep frying, around 3-4 cups depending on your pan size)

Preparation:

Step 1: Preparing the Dough

Start by preparing the dough. This will need some time to rest, so it’s best to make it first.

  1. Mix the dry ingredients: In a large mixing bowl, add 2 cups of all-purpose flour and 1 teaspoon of salt. If you want to give the dough a little more texture, add 1 tablespoon of rice flour to the mix, which will make the samosas even crispier when fried.
  2. Add oil or ghee: Add 4 tablespoons of ghee or vegetable oil into the flour mixture. Use your fingers to rub the fat into the flour until it resembles breadcrumbs. This is a crucial step to getting that crisp texture once the samosas are fried.
  3. Add ajwain (optional): If you like a slight herbal flavor, add 1 teaspoon of ajwain (carom seeds). These seeds give the dough a unique flavor and are commonly used in samosa dough recipes, although they’re optional.
  4. Form the dough: Gradually add water, a little at a time, mixing and kneading the dough until it becomes firm and smooth. It should not be too soft or sticky. Cover the dough with a damp cloth and let it rest for about 30 minutes. Resting the dough ensures it’s pliable and easy to roll out when you shape the samosas.

Step 2: Preparing the Filling

While the dough is resting, it’s time to prepare the filling. This mixture of spiced potatoes and peas is what makes samosas so irresistible.

  1. Cook the spices: Heat 2 tablespoons of oil in a large skillet or pan over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds. Let them splutter for a few seconds to release their aroma.
  2. Sauté the aromatics: Add 1 large chopped onion to the pan and sauté until golden brown (about 5-7 minutes). The onions should soften and start to caramelize for the best flavor. Add 2-3 minced garlic cloves and 1 tablespoon of grated ginger. Sauté for another 1-2 minutes until fragrant.
  3. Add spices: To this, add 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon turmeric powder, 1 teaspoon red chili powder, and ½ teaspoon garam masala. Stir well and cook for another 2 minutes, letting the spices bloom in the oil.
  4. Add the potatoes and peas: Next, add the boiled and mashed potatoes (2 medium-sized) along with 1 cup of peas (fresh or frozen). Mix everything together well and cook for about 5-7 minutes, allowing the flavors to meld together. You can also adjust the seasoning with salt and add freshly chopped cilantro for an extra burst of freshness.
  5. Final touch: To enhance the flavor, squeeze a little lemon juice into the filling. This gives the samosas a delightful tanginess that balances the richness of the spices.

Once the filling is done, let it cool down completely before filling the samosas. This ensures that the filling doesn’t ooze out during frying.

Step 3: Assembling the Samosas

Now that both the dough and the filling are ready, it’s time to shape the samosas.

  1. Divide the dough: Once the dough has rested, divide it into small balls. Each ball will be rolled out into a thin oval or circle. Aim for about 10-12 small portions, depending on the size of the samosas you want.
  2. Roll out the dough: Roll each dough ball into a flat, round disc, about 6 inches in diameter. Make sure the dough is even and thin, but not so thin that it tears easily. You can lightly flour your work surface if needed.
  3. Form the cone shape: Cut the circle in half to form two semi-circles. Take one semi-circle and shape it into a cone by bringing the edges together and sealing them with a little water. This will form a pocket for the filling.
  4. Fill the cone: Spoon the prepared filling into the cone. Don’t overfill it, as the samosa needs space to seal properly.
  5. Seal the samosa: Wet the open edge of the cone with a little water, then fold the top edges together to form a triangular shape. Press the edges firmly to seal the samosa. You can crimp the edges to make them look decorative, but it’s important that they are sealed tightly to prevent the filling from escaping while frying.

Step 4: Frying the Samosas

Now, let’s fry the samosas to get that golden, crispy texture.

  1. Heat the oil: Heat enough oil in a deep frying pan or wok over medium heat. The oil should be hot but not smoking. To test, drop a small piece of dough into the oil; if it rises quickly to the surface, it’s ready for frying.
  2. Fry in batches: Carefully slide the samosas into the hot oil, making sure not to overcrowd the pan. Fry them in batches of 4-5 at a time. Turn them gently with a slotted spoon to ensure they cook evenly on all sides.
  3. Golden and crispy: Fry the samosas for about 5-7 minutes, or until they are golden brown and crispy. Once done, remove them from the oil and drain them on paper towels to remove excess oil.

Step 5: Serve

  1. Serve the samosas hot with tamarind chutney, mint chutney, or yogurt for dipping as per your taste. Enjoy them as an appetizer or a snack!

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