Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1/4 cup ghee
- 1/4 cup warm water
- 1/2 tsp salt
- 1/2 tsp sugar
- 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 peas
- 1/4 cup chopped onions
- 1/4 cup chopped coriander leaves
- 1/2 tsp amchur powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Rolling pin
- Frying pan
Step-by-step instructions:
1. In a mixing bowl, add all-purpose flour, semolina, ghee, salt, sugar, and warm water. Mix well to form a smooth dough. Cover and keep aside for 30 minutes.
2. In a pan, dry roast cumin seeds, coriander seeds, and fennel seeds. Grind them to a fine powder.
3. In a mixing bowl, add boiled and mashed potatoes, boiled peas, chopped onions, chopped coriander leaves, amchur powder, salt, red chili powder, garam masala, and the ground spice powder. Mix well.
4. Divide the dough into equal-sized balls. Roll each ball into a thin circle.
5. Cut the circle into two halves. Take one half and fold it to form a cone. Seal the edges using water.
6. Fill the cone with the potato-peas mixture. Seal the top edge using water.
7. Heat oil in a frying pan. Fry the samosas until golden brown.
8. Serve hot with chutney or ketchup.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature for frying: 180°C
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.
- Mustard oil can be used instead of ghee.
- Boiled and mashed sweet potatoes can be used instead of regular potatoes.
Variations:
- Add chopped green chilies for a spicier version.
- Add grated cheese for a cheesy version.
Tips and tricks:
- Make sure the dough is smooth and not too hard or too soft.
- Seal the edges of the samosas properly to avoid the filling from coming out while frying.
- Fry the samosas on medium heat to ensure they are cooked properly from inside.
Storage instructions:
- Store the leftover samosas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the samosas in a preheated oven at 180°C for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the samosas on a platter with a side of chutney or ketchup.
- Garnish with chopped coriander leaves.
Pairings:
- Masala chai
- Lassi
Suggested side dishes:
- Aloo Tikki
- Chana Masala
Troubleshooting advice:
- If the dough is too hard, add a little more warm water.
- If the dough is too soft, add a little more flour.
- If the samosas are not crispy, fry them for a few more minutes.
Food safety advice:
- Make sure the potatoes and peas are cooked properly before using them in the filling.
- Use fresh ingredients and clean utensils while preparing the recipe.
Food history:
Lyangcha Samosa is a fusion dish that originated in India. It is a combination of the popular Indian snack samosa and the traditional Bengali sweet lyangcha.
Flavor profiles:
The samosas are crispy on the outside and filled with a spicy and savory potato-peas mixture. The lyangcha adds a sweet and sticky texture to the dish.
Serving suggestions:
Serve the samosas as an appetizer or snack during parties or gatherings.
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Region: Indian