Samosa Recepie

Samosa Recepie

Samosa is a popular Indian snack that is typically stuffed with a savory filling and deep-fried to crispy perfection.

Here's a recipe to make samosas from scratch:

For the filling: - 2 medium-sized potatoes, boiled and mashed - 1/2 cup green peas, boiled - 1 small onion, finely chopped - 2 green chilies, finely chopped - 1 teaspoon grated ginger - 1 teaspoon cumin seeds - 1 teaspoon coriander powder - 1/2 teaspoon garam masala powder - 1/2 teaspoon amchur (dry mango powder) - 1/2 teaspoon red chili powder (or to taste) - Salt to taste - 2 tablespoons vegetable oil - Fresh coriander leaves, chopped (for garnishing)

For frying: - Vegetable oil

Instructions: 1. In a mixing bowl, combine the all-purpose flour and salt. Add oil and mix until the flour resembles crumbs. Gradually add water and knead to form a firm dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes. 2. In a separate pan, heat 2 tablespoons of vegetable oil. Add cumin seeds and let them splutter. Then add chopped onions and sauté until they turn translucent. - Vegetable oil

3. Add grated ginger and green chilies, and sauté for another minute. 4. Add coriander powder, garam masala powder, amchur, red chili powder, and salt. Mix well and cook for a minute. 5. Add mashed potatoes and boiled green peas to the pan. Mix everything together until well combined. Cook for 2-3 minutes, stirring occasionally. Remove from heat and let the filling cool down. 6. Divide the dough into small lemon-sized balls. Roll each ball into a thin oval shape. Cut the oval in half vertically, creating two semi-circles.

7. Take one semi-circle and fold it into a cone shape, overlapping the edges. Seal the edges by applying a little water. 8. Fill the cone with the prepared potato and pea filling. Do not overfill. Leave some space at the top to seal the samosa. 9. Apply water along the open edges and press them firmly to seal the samosa. 10. Repeat the process with the remaining dough and filling.

11. Heat oil in a deep pan or kadai for frying. Make sure the oil is hot but not smoking. 12. Gently slide 2-3 samosas into the hot oil and fry on medium heat until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to absorb excess oil. 13. Repeat the frying process with the remaining samosas. 14. Garnish the samosas with freshly chopped coriander leaves.

Your homemade samosas are ready to be served! They can be enjoyed on their own or with chutney or ketchup.