Ingredients with Measurements:
- 10-12 large green chilies
- 2 cups all-purpose flour
- 1/4 cup ghee
- 1/2 tsp salt
- 1/2 tsp ajwain seeds
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp fennel seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp amchur powder
- 1/2 tsp garam masala powder
- 1/4 cup boiled and mashed potatoes
- Oil for deep frying
Special equipment needed:
- Rolling pin
- Mixing bowl
- Frying pan
- Slotted spoon
Step-by-step instructions:
1. Wash and dry the green chilies. Slit them lengthwise and remove the seeds.
2. In a mixing bowl, combine the flour, ghee, salt, ajwain seeds, and enough water to make a stiff dough. Cover and let it rest for 15-20 minutes.
3. In a pan, dry roast the cumin seeds, coriander seeds, and fennel seeds until fragrant. Let them cool and grind them into a fine powder.
4. In a bowl, mix together the ground spice powder, turmeric powder, red chili powder, amchur powder, garam masala powder, and mashed potatoes.
5. Stuff the green chilies with the spice and potato mixture.
6. Divide the dough into small balls and roll them out into thin circles.
7. Cut each circle in half and form a cone shape by overlapping the straight edges and sealing them with water.
8. Fill each cone with a stuffed green chili and seal the top edge with water.
9. Heat oil in a frying pan and deep fry the samosas until golden brown.
10. Drain on a paper towel to remove excess oil.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature for deep frying: 350°F
Serving size:
Makes 10-12 samosas
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 16g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Butter or oil can be used instead of ghee.
- Other spices such as mustard seeds, nigella seeds, or cinnamon can be added to the filling.
Variations:
- Paneer or minced meat can be used instead of potatoes for the filling.
- The samosas can be baked instead of fried for a healthier option.
Tips and tricks:
- Make sure the dough is rolled out thin enough to create a crispy texture.
- Use a slotted spoon to remove the samosas from the oil to prevent them from breaking.
- Serve with mint chutney or tamarind chutney for a delicious dipping sauce.
Storage instructions:
The samosas can be stored 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 5-7 minutes or until heated through.
Presentation ideas:
Arrange the samosas on a platter and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
Serve with mint chutney or tamarind chutney.
Suggested side dishes:
- Masala chai
- Raita
- Papadum
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the samosas break apart while frying, make sure the edges are sealed properly.
Food safety advice:
- Make sure the green chilies are thoroughly washed and dried before stuffing.
- Use caution when handling hot oil.
Food history:
Samosas originated in the Middle East and were brought to India by traders. They have since become a popular snack and street food in many parts of India.
Flavor profiles:
Spicy, savory, crispy
Serving suggestions:
Serve as a snack or appetizer.
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Region: Indian