Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup vegetable oil
- 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 mustard seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 cup boiled and mashed potatoes
- 1/2 cup boiled and mashed green peas
- 1/2 cup chopped onions
- 2 tbsp chopped cilantro
- 1 tbsp lemon juice
- Salt to taste
- Oil for frying
Special equipment needed:
- Rolling pin
- Samosa mold (optional)
Step-by-step instructions:
1. In a mixing bowl, combine flour, oil, water, and salt. Knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. In a pan, dry roast cumin seeds, coriander seeds, fennel seeds, and mustard seeds until fragrant. Grind the roasted spices into a fine powder.
3. In a mixing bowl, combine the mashed potatoes, green peas, chopped onions, cilantro, lemon juice, salt, and the ground spice powder. Mix well.
4. Divide the dough into small balls. Roll each ball into a thin circle. Cut the circle in half.
5. Take one half of the circle and fold it into a cone shape. Seal the edges with water.
6. Fill the cone with the potato and pea mixture. Leave some space at the top.
7. Apply water to 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. Fry the samosas until they turn golden brown.
10. Serve hot with chutney or ketchup.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
This recipe makes 12 samosas.
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 16g
Protein: 3g
Sodium: 150mg
Fiber: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Ghee can be used instead of oil.
- Sweet potatoes can be used instead of regular potatoes.
- Carrots or corn can be used instead of green peas.
Variations:
- Add some grated ginger and garlic to the filling for extra flavor.
- Add some chopped green chilies for some heat.
- Add some chopped cashews or raisins for some crunch and sweetness.
Tips and tricks:
- Make sure to knead the dough well to get a smooth and elastic texture.
- Do not overfill the samosas as they may burst while frying.
- Use a samosa mold to make the process easier and faster.
- Fry the samosas on medium heat to ensure they are cooked evenly.
Storage instructions:
Lapen samosas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the samosas, preheat the oven to 350°F. Place the samosas on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
Serve the samosas on a platter with some chutney or ketchup on the side. Garnish with some chopped cilantro.
Garnishes:
Chopped cilantro, chopped onions, and lemon wedges can be used as garnishes.
Pairings:
Lapen samosas can be paired with chai tea or a cold beer.
Suggested side dishes:
- Raita (yogurt dip)
- Salad
- Pickles
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the samosas burst while frying, make sure to seal the edges properly.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Make sure the oil is hot enough before frying to prevent the samosas from absorbing too much oil.
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:
Lapen samosas have a crispy exterior and a spicy and savory filling with a hint of sweetness.
Serving suggestions:
Lapen samosas can be served as an appetizer or a snack. They are perfect for parties and gatherings.
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Region: Indian