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Samosa recipe

Samosas are iconic Indian pastries filled with spiced potatoes and peas, perfect as a snack or appetizer. Here's a recipe to make them at home:

Ingredients:

For the dough:

  • 2 cups all-purpose flour (maida)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ajwain seeds (carom seeds)
  • 4-5 tablespoons ghee or vegetable oil
  • Water (about 1/4 cup)

For the filling:

  • 4 medium potatoes, boiled and mashed
  • 1 tablespoon oil or ghee
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon black mustard seeds
  • 1/2 teaspoon coriander seeds
  • 1 tbsp fresh ginger, finely grated
  • 1 tbsp green chilli, finely chopped (optional)
  • 1/2 cup frozen green peas (thawed)
  • 1 tsp garam masala
  • 1/4 tsp amchur powder (dry mango powder)
  • 1/2 tsp asafoetida (optional)
  • 1/4 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt, to taste
  • 2 tbsp coriander leaves, finely chopped

For frying:

  • Vegetable oil for deep frying

Instructions:

  1. Make the dough: Combine flour, salt, and ajwain seeds in a bowl. Rub in the ghee or oil until the mixture resembles breadcrumbs. Gradually add water, mixing until a soft, pliable dough forms. Knead for a few minutes, then cover and rest for 30 minutes.
  2. Make the filling: Heat oil in a pan. Add cumin, mustard, and coriander seeds, letting them splutter. Add ginger, green chili (if using), and cook for a minute. Stir in mashed potatoes, peas, garam masala, amchur powder (if using), asafoetida (if using), cumin powder, turmeric powder, and salt. Cook until heated through and flavors are combined. Add coriander leaves and mix well.
  3. Assemble the samosas: Divide the dough into equal balls. Roll each ball into a thin circle. Cut the circle in half. Place a spoonful of filling on one half, fold the other half over to make a triangle. Seal the edges with water or a little flour paste.
  4. Fry the samosas: Heat oil in a deep pan or fryer to 350°F (175°C). Gently fry the samosas in batches until golden brown and crispy. Drain on paper towels.
  5. Serve: Enjoy your samosas hot with chutney or your favorite dipping sauce.

Tips:

  • For a flaky dough, use cold water and handle the dough as little as possible.
  • If the filling is too wet, it will make the samosas difficult to seal and fry. Add a little more flour if needed.
  • You can adjust the amount of spice in the filling to your preference.
  • You can also use other fillings for your samosas, such as lentils, vegetables, or paneer.
  • For a healthier option, bake the samosas at 400°F (200°C) for 20-25 minutes, flipping halfway through.

I hope this helps you make delicious and satisfying samosas!

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