Samosas

Samosa is a popular Indian snack known for its crispy exterior and savory filling. Here’s a recipe to make vegetable samosas:

Ingredients: For the dough:

• 2 cups all-purpose flour
• 1/4 cup vegetable oil or melted ghee
• 1/2 teaspoon salt
• Water, as needed

For the filling:

• 2 medium potatoes, boiled, peeled, and mashed
• 1 cup green peas, boiled or thawed if frozen
• 1 small onion, finely chopped
• 2 green chilies, finely chopped (adjust to taste)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves (cilantro)
• 2 tablespoons lemon juice
• Oil for frying

Instructions:

1. Prepare the dough: In a large mixing bowl, combine the all-purpose flour, salt, and vegetable oil or ghee. Mix well until the mixture resembles breadcrumbs. Gradually add water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Prepare the filling: In a pan, heat oil over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until translucent. Add ginger-garlic paste and green chilies, and sauté for another minute.
3. Add mashed potatoes, boiled green peas, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well and cook for 2-3 minutes, stirring frequently.
4. Remove the filling from heat and add chopped fresh coriander leaves and lemon juice. Mix well and let the filling cool down to room temperature.
5. Divide the dough into equal-sized balls. Roll out each ball into a thin oval or circle.
6. Cut each rolled-out dough into two equal halves to make semi-circles.
7. Take one semi-circle and fold it into a cone shape, sealing the edges with water.
8. Fill the cone with the prepared potato and pea filling. Press the edges of the cone to seal it tightly.
9. Repeat the process with the remaining dough and filling to make all the samosas.
10. Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully slide in the samosas, a few at a time, and fry until golden brown and crispy on all sides.
11. Remove the fried samosas using a slotted spoon and drain excess oil on paper towels.
12. Serve hot samosas with green chutney or tamarind chutney.

Enjoy your homemade crispy and delicious vegetable samosas!