Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon ajwain seeds
- 1/2 cup water
- 3 medium potatoes, boiled and mashed
- 1/2 cup green peas, boiled
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1/2 teaspoon amchur powder
- Salt to taste
- Oil for frying
Special Equipment Needed:
- Rolling pin
- Deep frying pan
Step-by-Step Instructions:
1. In a mixing bowl, combine the all-purpose flour, vegetable oil, salt, and ajwain seeds. Mix well.
2. Gradually add water and knead the dough until it becomes smooth and firm. Cover the dough and let it rest for 30 minutes.
3. In a separate bowl, mix the mashed potatoes, green peas, cumin seeds, coriander powder, garam masala, red chili powder, amchur powder, and salt.
4. Divide the dough into small portions and roll each portion into a thin circle. Cut the circle in half.
5. Take one half of the circle and form it into a cone shape by bringing the two straight edges together and sealing them with water.
6. Fill the cone with the potato mixture and seal the top edge with water.
7. Repeat the process with the remaining dough and filling.
8. Heat oil in a deep frying pan over medium heat.
9. Fry the samosas until they turn golden brown and crispy.
10. Remove the samosas from the oil and place them on a paper towel to remove excess oil.
- Time:
Preparation time: 45 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- Makes 10-12 samosas
Nutritional information:
- Calories: 200 per serving
- Fat: 10g
- Carbohydrates: 25g
- Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Mustard seeds can be used instead of ajwain seeds.
- Sweet potatoes can be used instead of regular potatoes.
Variations:
- Add chopped onions and garlic to the filling for extra flavor.
- Add chopped green chilies for a spicy kick.
- Use paneer instead of potatoes for a vegetarian option.
Tips and Tricks:
- Make sure the dough is rolled out thin to ensure crispy samosas.
- Seal the edges of the samosas well to prevent the filling from leaking out during frying.
- Fry the samosas in small batches to ensure even cooking.
Storage Instructions:
- Store the leftover samosas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the samosas in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the samosas on a platter with chutney and sliced onions.
Garnishes:
- Garnish with chopped cilantro or mint leaves.
Pairings:
- Serve with chai tea or mango lassi.
Suggested Side Dishes:
- Serve with a side of raita or salad.
Troubleshooting Advice:
- If the dough is too dry, add more water.
- If the samosas are not crispy, increase the heat while frying.
Food Safety Advice:
- Make sure the filling is cooked thoroughly before filling the samosas.
- Use fresh oil for frying to prevent contamination.
Food History:
- Samosas originated in the Middle East and were introduced to India by traders.
Flavor Profiles:
- Spicy, savory, and crispy.
Serving Suggestions:
- Serve as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian