Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup semolina
- 1/4 cup ghee
- 1/4 tsp salt
- 1/4 cup water
- 1 cup boiled and mashed potatoes
- 1/4 cup boiled and mashed green peas
- 1/4 cup chopped onions
- 1/4 cup chopped cilantro
- 1 tsp grated ginger
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Rolling pin
- Samosa mold (optional)
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, semolina, ghee, and salt. Mix well.
2. Add water gradually and knead the dough until it becomes smooth and firm. Cover and let it rest for 30 minutes.
3. In a separate mixing bowl, combine mashed potatoes, green peas, onions, cilantro, ginger, cumin seeds, coriander powder, garam masala, red chili powder, and salt. Mix well.
4. Divide the dough into small balls and roll each ball into a thin circle.
5. Cut the circle in half and form a cone by bringing the straight edge of the half-circle together and sealing the edges 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. Drain the excess oil on a paper towel.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for frying
Serving size:
Makes 10-12 samosas
Nutritional information:
Calories: 150 per samosa
Fat: 8g
Carbohydrates: 16g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Vegetable oil can be used instead of ghee.
- Boiled and mashed sweet potatoes can be used instead of regular potatoes.
- Chopped spinach can be used instead of green peas.
Variations:
- Add chopped cashews or raisins to the filling for a sweet and savory twist.
- Use different spices such as turmeric or mustard seeds for a different flavor profile.
- Make mini samosas for a party appetizer.
Tips and tricks:
- Make sure the dough is not too soft or too hard.
- Use a samosa mold for uniform shapes.
- Fry the samosas in small batches to avoid overcrowding the pan.
- Serve hot with mint chutney or tamarind chutney.
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 5-7 minutes or in a microwave for 1-2 minutes.
Presentation ideas:
Arrange the samosas on a platter and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, mint chutney, tamarind chutney
Pairings:
Masala chai, mango lassi
Suggested side dishes:
Cucumber raita, onion pakoras
Troubleshooting advice:
- If the dough is too hard, add a little more water.
- If the samosas are not crispy, increase the heat and fry them for a little longer.
- If the samosas are too oily, drain the excess oil on a paper towel.
Food safety advice:
Make sure the potatoes and green peas are fully cooked before using them in the filling.
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:
Savory, spicy, crispy
Serving suggestions:
Serve hot as a snack or appetizer.
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Region: Indian