Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup semolina
- 1/4 cup ghee
- 1/4 cup water
- 1/2 tsp salt
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp fennel seeds
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1/2 cup boiled and mashed potatoes
- 1/4 cup boiled and mashed green peas
- 1/4 cup chopped onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1 tbsp lemon juice
- 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, water, and salt. Knead the dough until it becomes smooth and pliable. Cover the dough and let it rest for 30 minutes.
2. In a pan, dry roast cumin seeds, coriander seeds, and fennel seeds until fragrant. Grind the roasted spices into a fine powder.
3. In a mixing bowl, combine the boiled and mashed potatoes, green peas, chopped onions, cilantro, mint leaves, lemon juice, and the ground spice powder. Mix well.
4. Divide the dough into small balls. Roll each ball into a thin oval shape.
5. Cut the oval shape into two halves. Take one half and fold it into a cone shape. Seal the edges with water.
6. Fill the cone with the potato-peas mixture. Leave some space at the top.
7. Apply water on the edges of the cone and seal it to form a triangle shape.
8. Repeat the process with the remaining dough and filling.
9. Heat oil in a deep frying pan. Once the oil is hot, add the samosas and fry until golden brown.
10. Drain the samosas on a paper towel to remove excess oil.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
Makes 10-12 samosas
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 20g
Protein: 3g
Sodium: 150mg
Fiber: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Clarified butter can be used instead of ghee.
- Frozen green peas can be used instead of fresh ones.
Variations:
- Add some grated cheese to the filling for a cheesy twist.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add some chopped nuts to the filling for a crunchy texture.
Tips and Tricks:
- Make sure the dough is not too soft or too hard. It should be pliable and easy to roll.
- Use a samosa mold for a perfect shape.
- Do not overfill the samosas, or they might burst while frying.
- Serve the samosas 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.
- To freeze, place the samosas in a single layer on a baking sheet and freeze for 1 hour. Then transfer them to a freezer-safe container and freeze for up to 2 months.
Reheating Instructions:
- Preheat the oven to 350°F.
- Place the samosas on a baking sheet and bake for 10-12 minutes, or until heated through.
Presentation Ideas:
- Serve the samosas on a platter with some mint chutney and tamarind chutney.
- Garnish with some chopped cilantro and mint leaves.
Pairings:
- Serve with a hot cup of chai tea or mango lassi.
Suggested Side Dishes:
- Serve with some steamed rice and dal.
Troubleshooting Advice:
- If the samosas burst while frying, it means they were overfilled. Use less filling next time.
- If the samosas are too oily, it means the oil temperature was too low. Increase the heat next time.
Food Safety Advice:
- Make sure the filling is cooked properly before filling the samosas.
- Use fresh ingredients and wash them thoroughly before using.
Food History:
- Samosas originated in the Middle East and were brought to India by traders.
- Fālūdhaj is a Persian dessert made with vermicelli noodles and rose syrup.
Flavor Profiles:
- The samosas are savory and spicy, with a crispy crust and a soft filling.
- The fālūdhaj adds a sweet and floral note to the dish.
Serving Suggestions:
- Serve as an appetizer or snack.
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Region: Indian