Samosas are a popular Indian snack loved for their crispy, flaky pastry and flavorful filling. Whether you’re enjoying them as a tea-time treat or appetizer, samosas are a delicious and satisfying choice. This recipe will guide you through making delightful homemade samosas that are bound to impress your taste buds.
For the Samosa Dough:
- 2 cups of all-purpose flour
- 1/4 cup of cooking oil
- A pinch of salt
- Water, as needed
For the Samosa Filling:
- 2 cups of boiled and mashed potatoes
- 1 cup of boiled and cooked green peas
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander seeds
- 1 teaspoon of fennel seeds
- 1 teaspoon of red chili powder (adjust to your spice preference)
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of garam masala
- 1 tablespoon of cooking oil
- Salt, to taste
- Chopped fresh cilantro (coriander leaves) for garnish
1. Making the Samosa Dough:
- In a mixing bowl, combine 2 cups of all-purpose flour with a pinch of salt.
- Add 1/4 cup of cooking oil and mix it into the flour until the mixture resembles breadcrumbs.
- Gradually add water, little by little, and knead the mixture into a smooth, firm dough.
- Cover the dough with a damp cloth and set it aside for 30 minutes.
2. Preparing the Samosa Filling:
- Heat 1 tablespoon of cooking oil in a pan over medium heat.
- Add cumin seeds, coriander seeds, and fennel seeds. Sauté until they start to crackle.
- Add boiled and mashed potatoes, boiled green peas, red chili powder, turmeric powder, garam masala, and salt.
- Cook and mix the filling until all the spices are well incorporated. Remove it from the heat.
3. Assembling the Samosas:
- Divide the dough into small, equal-sized balls.
- Roll out each ball into a thin oval or round shape, then cut it in half to create two semi-circles.
- Fold each semi-circle into a cone shape, sealing the edges with a little water to form a triangular pocket.
- Fill the pocket with the prepared samosa filling.
- Fold and seal the top of the triangular pocket to close the samosa, ensuring the edges are firmly pressed together.
4. Frying the Samosas:
- Heat oil in a deep pan for frying over medium-high heat.
- Once the oil is hot, carefully slide in the samosas.
- Fry them until they turn golden brown and crispy, turning them as needed.
- Remove the samosas and drain them on paper towels.
5. Garnishing and Serving:
- Garnish the samosas with chopped fresh cilantro (coriander leaves).
- Serve your homemade samosas hot with your favorite chutney or sauce.
Samosas are a delightful snack that’s loved by people of all ages. Making them at home allows you to enjoy the crispy goodness and customize the filling to your taste.
FAQs (Frequently Asked Questions):
1. Can I make samosas with a different filling?
- Yes, you can experiment with various fillings, including minced meat, lentils, or mixed vegetables.
2. Can I use store-bought samosa pastry sheets?
- While homemade pastry is traditional, you can use store-bought sheets for convenience.
3. How do I ensure the samosas are crispy?
- Ensure the oil is hot before frying the samosas, and don’t overcrowd the pan. Fry them in batches if necessary.
4. What’s the best chutney to serve with samosas?
- Tamarind chutney and mint-coriander chutney are popular choices, but you can also enjoy samosas with ketchup or hot sauce.
5. Can I freeze samosas for later use?
- Yes, you can freeze uncooked samosas and fry them directly from the freezer when needed.