RECIPE OF SAMOSA IN INDIAN STYLE 😋 YUMMY

 

Here's a traditional recipe for making samosas, a popular Indian snack that's loved for its crispy exterior and flavorful filling:

Ingredients:

For the Dough:

2 cups all-purpose flour (maida)

1/4 cup ghee or vegetable oil

1 teaspoon carom seeds (ajwain) - optional but adds a distinctive flavor

1/2 teaspoon salt

Water (to knead the dough) - approximately 1/2 to 3/4 cup

For the Filling:

3-4 medium potatoes, boiled, peeled, and cubed

1/2 cup green peas (fresh or frozen)

1 large onion, finely chopped

2-3 green chilies, finely chopped (adjust according to heat preference)

1 teaspoon cumin seeds

1 tablespoon ginger, grated

1

teaspoon coriander powder

1/2 teaspoon garam masala

1/2 teaspoon amchur (dry mango powder) or lemon juice for tanginess

1/2 teaspoon red chili powder

Salt to taste

2 tablespoons fresh coriander leaves, chopped

Oil for frying

Instructions:

Prepare the Dough:

Mix Dough: In a bowl, combine flour, salt, and carom seeds. Add ghee or oil and rub it into the flour until the mixture resembles breadcrumbs.

Knead: Gradually add water and knead into a firm but pliable dough. Cover with a damp cloth and let it rest for at least 30 minutes.

Make the Filling:

Cook Vegetables: Heat a bit of oil in a pan, add cumin seeds, and let them splutter. Add chopped onions and sauté until they turn translucent. 

Spice: Add green chilies, ginger, coriander powder, garam masala, red chili powder, and salt. Sauté for a minute until the

spices release their aroma.

Add Potatoes and Peas: Mix in the boiled potatoes and peas. Cook for about 5 minutes, mashing slightly with a spoon to blend the spices with the potatoes. Add amchur or lemon juice and fresh coriander. Mix well, taste, and adjust seasoning. Let the filling cool.

Assemble the Samosas:

Divide Dough: Divide the dough into small balls. Roll each ball into an oval shape, about 6 inches long.

Cut and Shape: Cut the oval in half to make two semi-circles. Take one semi-circle, wet the straight edge with a little water, and form a cone by bringing the two straight edges together, overlapping slightly, and pressing to

seal.

Fill: Fill the cone with the potato mixture, but don't overfill. Press the open edges together to seal, ensuring there's no gap for the filling to escape during frying.

Frying:

Heat Oil: Heat oil in a deep fryer or a deep pan for frying. The oil should be hot but not smoking (test by dropping a small piece of dough; it should sizzle and come up slowly).

Fry: Fry the samosas in batches, being careful not to overcrowd. Turn them occasionally for an even golden-brown color. This might take about 4-5 minutes per batch.

Drain: Use a slotted spoon to remove samosas from oil and drain on paper towels.

Serving:

Serve hot with tamarind chutney, mint chutney, or simply with a sprinkle of chaat masala for an extra zing.

Tips:

For a healthier option, you can bake the samosas at 200°C (400°F) for about 20-30 minutes or until golden, brushing them with a little oil.

The dough should be firm but not too hard to ensure it fries well and maintains its shape.

You can add other vegetables like carrots or beans to the filling for variety.

Enjoy your homemade samosas!