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
- 1 cup boiled and mashed potatoes
- 1/2 cup boiled and mashed peas
- 1/4 cup chopped onions
- 1 tablespoon chopped ginger
- 1 tablespoon chopped green chili
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur powder
- Salt to taste
- Oil for deep frying
Special equipment needed:
- Rolling pin
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, combine flour, salt, ajwain seeds, and vegetable oil. Mix well.
2. Gradually add water and knead the dough until it becomes smooth and soft. Cover the dough and let it rest for 15 minutes.
3. In a separate bowl, mix together mashed potatoes, peas, onions, ginger, green chili, cumin seeds, coriander powder, garam masala, amchur powder, and salt.
4. Divide the dough into equal-sized balls and roll them out into thin circles.
5. Cut each circle in half and form a cone shape by overlapping the straight edges of the half circle.
6. Fill the cone with the potato mixture and seal the top by applying a little water.
7. Heat oil in a deep frying pan and fry the samosas until they turn golden brown.
8. Serve hot with chutney or ketchup.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature for deep frying: 350°F (180°C)
Serving size:
This recipe makes 12 samosas.
Nutritional information:
Calories per serving: 160
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 150mg
Total carbohydrates: 20g
Dietary fiber: 2g
Sugar: 1g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Mustard oil can be used instead of vegetable oil.
- Boiled and mashed cauliflower can be used instead of peas.
Variations:
- Add chopped mint leaves and cilantro to the potato mixture for added flavor.
- Use paneer instead of potatoes for a vegetarian option.
- Add cooked ground beef or lamb to the potato mixture for a meat option.
Tips and tricks:
- Make sure the dough is soft and smooth to prevent the samosas from cracking while frying.
- Do not overfill the samosas to prevent them from bursting while frying.
- Fry the samosas on medium heat to ensure they are cooked through and crispy.
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 (180°C) for 10 minutes or until heated through.
Presentation ideas:
Arrange the samosas on a platter and garnish with chopped cilantro and mint leaves.
Garnishes:
Chopped cilantro and mint leaves.
Pairings:
Serve with tamarind chutney or mint chutney.
Suggested side dishes:
Serve with masala chai or lassi.
Troubleshooting advice:
- If the samosas are cracking while frying, the dough may be too dry. Add a little more water to the dough and knead again.
- If the samosas are not crispy, the oil may not be hot enough. Increase the heat and fry again.
Food safety advice:
Make sure the samosas are cooked through before serving.
Food history:
Samosas originated in the Middle East and were brought to India by traders. They are now a popular snack in many parts of the world.
Flavor profiles:
Samosas are savory and spicy with a crispy exterior and a soft and flavorful filling.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Indian