Samosa is an iconic Indian snack that has won the hearts of food enthusiasts around the world. With its crisp and flaky pastry exterior and a savory filling bursting with spices, it is a true delight for the senses. Whether enjoyed as a tea-time snack or as a part of a festive spread, samosas never fail to impress. In this blog, we will take you on a culinary journey to discover the art of making delicious samosas from scratch.
Ingredients:
For the Samosa Dough:
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup ghee or oil
Cold water, as needed
For the Samosa Filling:
2 medium potatoes, boiled, peeled, and mashed
1/2 cup green peas
1/2 cup finely chopped onions
1/2 teaspoon cumin seeds
1 teaspoon ginger-garlic paste
1 green chili, finely chopped
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1 tablespoon oil
Salt to taste
Fresh coriander leaves, chopped (for garnish)
For Frying:
Oil for deep frying
Instructions:
Making the Samosa Dough:
In a mixing bowl, combine the all-purpose flour and salt.
Add ghee or oil to the flour mixture and rub it with your fingertips until it resembles breadcrumbs.
Gradually add cold water, little by little, and knead to form a firm and smooth dough.
Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
Preparing the Samosa Filling:
Heat oil in a pan over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn translucent.
Stir in the ginger-garlic paste and green chili, and cook for a minute until the raw smell disappears.
Add turmeric powder, coriander powder, cumin powder, and garam masala. Mix well to combine the spices.
Add green peas and cook for a few minutes until they are partially cooked.
Add the mashed potatoes and salt. Mix everything together, ensuring the spices are evenly distributed.
Cook the filling for a few minutes, allowing the flavors to meld together.
Remove the pan from heat and let the filling cool down.
Shaping and Filling the Samosas:
Divide the rested dough into small equal-sized balls.
Roll each ball into a thin oval or circular shape, approximately 6-7 inches in diameter.
Cut the rolled dough in half to form two semi-circles.
Take one semi-circle and fold it into a cone shape, overlapping the edges and sealing them with a little water.
Fill the cone with a spoonful of the prepared potato filling.
Apply water along the edges of the cone and pinch them together to seal the samosa.
Repeat the process with the remaining dough and filling.
Frying the Samosas:
Heat oil in a deep frying pan or kadai over medium heat.
Once the oil is hot, gently slide a few samosas into the oil, taking care not to overcrowd the pan.
Fry the samosas until they turn golden brown and crispy from all sides.
Remove the fried samosas using a slotted spoon and place them on a kitchen towel to absorb any excess oil.
Serving:
Serve the hot and crispy samosas with tamarind chutney, mint chutney, or ketchup.
Garnish with freshly chopped coriander leaves for added freshness and flavor.
Tips:
Ensure that the oil is sufficiently hot before frying the samosas to ensure a crispy texture.
If you prefer a healthier option, you can bake the samosas in a preheated oven at 200°C (400°F) until they turn golden brown.
Conclusion:
Samosa, with its irresistible combination of crispy pastry and flavorful filling, holds a special place in the hearts of food lovers. The process of making samosas from scratch might seem daunting at first, but with practice, you'll be able to master the art of creating these delectable snacks. So, gather your ingredients, roll up your sleeves, and embark on a culinary adventure to create the perfect samosas that will delight your taste buds and leave everyone craving for more.
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