Ingredients with Measurements:
-2 cups all-purpose flour
-1 teaspoon baking powder
-1 teaspoon salt
-1/4 cup vegetable oil
-1/2 cup warm water
-1 cup mashed potatoes
-1/2 cup peas
-1/2 cup chopped onions
-1/2 cup chopped cilantro
-1 teaspoon garam masala
-1 teaspoon cumin powder
-1 teaspoon coriander powder
-1 teaspoon red chili powder
-1 teaspoon chaat masala
-1/4 cup vegetable oil for frying
Special Equipment Needed:
-Rolling pin
-Deep fryer or large pot
Step-by-Step Instructions:
1. In a large bowl, mix together the flour, baking powder, and salt.
2. Add the vegetable oil and mix until the mixture resembles coarse crumbs.
3. Gradually add the warm water, stirring until the dough comes together.
4. Knead the dough for 5 minutes until it is smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
6. In a separate bowl, mix together the mashed potatoes, peas, onions, cilantro, garam masala, cumin powder, coriander powder, red chili powder, and chaat masala.
7. Divide the dough into 12 equal portions.
8. Roll each portion into a circle about 5 inches in diameter.
9. Place 2 tablespoons of the filling in the center of each circle.
10. Fold the circle in half to form a semi-circle.
11. Pinch the edges together to seal the samosa.
12. Heat the vegetable oil in a deep fryer or large pot over medium-high heat.
13. Fry the samosas until golden brown, about 3-4 minutes.
14. Remove from the oil and drain on paper towels.
Time:
Preparation Time: 45 minutes
Cooking Time: 10 minutes
Temperature: 350°F (177°C)
Serving Size: 12 samosas
Nutritional Information (per serving):
Calories: 300
Fat: 16g
Carbohydrates: 32g
Protein: 5g
Substitutions for Ingredients
-Mashed potatoes can be substituted with cooked and mashed sweet potatoes.
-Peas can be substituted with cooked and mashed chickpeas.
-Onions can be substituted with chopped bell peppers.
Variations:
-The samosas can be baked instead of fried.
-The filling can be varied with different vegetables, such as carrots, beans, or mushrooms.
Tips and Tricks:
-The dough should be kneaded until it is smooth and elastic.
-The samosas can be frozen before frying for up to 3 months.
-The samosas can be served with chutney or ketchup.
Storage Instructions:
The samosas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The samosas can be reheated in the oven at 350°F (177°C) for 10 minutes.
Presentation Ideas:
The samosas can be served with a side of chutney or ketchup.
Garnishes:
The samosas can be garnished with chopped cilantro or onions.
Pairings:
The samosas can be paired with a side of raita or yogurt.
Suggested Side Dishes:
The samosas can be served with a side of chutney, raita, or yogurt.
Troubleshooting Advice:
-If the dough is too dry, add a little more water.
-If the dough is too wet, add a little more flour.
Food Safety Advice:
-Always wash your hands before handling food.
-Always use clean utensils when handling food.
Food History:
Bakarkhani samosas are a traditional snack from the Indian subcontinent. They are believed to have originated in the Mughal Empire in the 16th century.
Flavor Profiles:
Bakarkhani samosas have a savory flavor with a hint of spice.
Serving Suggestions:
Bakarkhani samosas can be served as an appetizer or snack.
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