Samosas, those delectable triangular pockets of joy, are a beloved snack that has captured the hearts and taste buds of people around the world. These crispy, golden parcels are filled with a flavorful mixture of potatoes, spices, and sometimes other ingredients, making them the perfect appetizer or snack for any occasion. In this blog, we'll walk you through a step-by-step guide on how to make mouthwatering samosas from scratch. Get ready to embark on a culinary adventure that will leave you craving for more!
Ingredients:
For the Dough:
2 cups all-purpose flour
1/4 cup
vegetable oil
A pinch of salt
Water, as needed
For the Filling:
3 large potatoes, boiled, peeled, and diced
1 cup green peas (fresh or frozen)
1 small onion, finely chopped
2-3 green chilies, finely chopped (adjust to your spice preference)
1 tsp cumin seeds
1 tsp coriander seeds, crushed
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp red chili powder (adjust to your spice preference)
Salt to taste
2 tbsp vegetable oil
Fresh coriander leaves, chopped
Oil for frying
Instructions:
For the Dough:
In a large mixing bowl, combine the all-purpose flour, a pinch of salt, and vegetable oil.
Gradually add water and knead the mixture into a firm, smooth dough. Cover the dough with a damp cloth and set it aside for 30 minutes to rest.
For the Filling:
Heat 2 tbsp of vegetable oil in a pan over medium heat. Add cumin seeds and crushed coriander seeds. Sauté until they release their aroma.
Add the finely chopped onions and green chilies. Sauté until the onions turn translucent.
Stir in the turmeric powder, red chili powder, and garam masala. Cook for a minute.
Add the boiled and diced potatoes and green peas. Mix well, ensuring the spices coat the vegetables evenly.
Add salt to taste and cook the mixture for 5-7 minutes, mashing the potatoes slightly as you go. Remove from heat and let it cool.
Assembly:
Divide the rested dough into small balls, roughly the size of a golf ball. Roll each ball into a thin oval or round shape, about 6 inches in diameter.
Cut the rolled dough in half to form two semi-circles.
Take one semi-circle, moisten the edges with water, and fold it into a cone shape. Seal the edges to form a triangular pocket.
Fill the pocket with 2-3 tablespoons of the prepared potato and pea mixture.
Fold the open edge of the cone over the filled pocket to seal the samosa. Press the edges gently to ensure they stick together.
Frying:
Heat enough oil in a deep pan or kadai for deep frying. To check if the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is ready.
Carefully slide in the samosas, a few at a time, and fry until they turn golden brown and crispy. Remember to fry them on medium-low heat for even cooking.
Remove the fried samosas with a slotted spoon and drain them on paper towels to remove excess oil.
Serve your homemade samosas hot with tamarind chutney or mint-coriander chutney for a delightful snack that will impress your friends and family. These crispy samosas are not just a treat for your taste buds but also a testament to your culinary skills. Enjoy!
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