Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup vegetable oil
- 1/4 tsp salt
- 1/4 cup water
- 1/2 cup boiled and mashed potatoes
- 1/2 cup boiled and mashed peas
- 1/4 cup chopped onions
- 1/4 cup chopped carrots
- 1/4 cup chopped green beans
- 1/4 cup chopped cilantro
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala powder
- 1/2 tsp red chili powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Rolling pin
- Pastry brush
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, add flour, salt, and oil. Mix well until the mixture resembles breadcrumbs.
2. Add water gradually and knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. In a pan, heat oil and add chopped onions. Saute until translucent.
4. Add chopped carrots, green beans, and cook until they are soft.
5. Add mashed potatoes, peas, cumin powder, coriander powder, garam masala powder, red chili powder, and salt. Mix well and cook for 5 minutes.
6. Add chopped cilantro and mix well. Turn off the heat and let the mixture cool down.
7. Divide the dough into small balls and roll them into thin circles.
8. Cut the circles in half and make a cone shape by overlapping the straight edges.
9. Fill the cone with the potato and pea mixture and seal the open edge by applying water with a pastry brush.
10. Heat oil in a deep frying pan and fry the samosas until they turn golden brown.
11. Drain the excess oil on a paper towel.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Oil for frying should be heated to 350°F.
Serving size:
This recipe makes 10-12 samosas.
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 16g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Any vegetable oil can be used instead of vegetable oil.
- Frozen peas can be used instead of fresh peas.
Variations:
- Chicken or beef can be added to the filling for a non-vegetarian version.
- Sweet potatoes can be used instead of regular potatoes for a healthier option.
- Different spices can be added to the filling for a different flavor.
Tips and tricks:
- Make sure to seal the samosas properly to prevent the filling from leaking out.
- Do not overcrowd the frying pan while frying the samosas.
- Serve the samosas hot with chutney or ketchup.
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 they are heated through.
Presentation ideas:
Arrange the samosas on a platter and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, mint leaves, or lemon wedges can be used as garnishes.
Pairings:
Murtarat samosas can be paired with chai tea or lassi.
Suggested side dishes:
Serve the samosas with a side of cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the samosas are not crispy, increase the heat of the oil while frying.
Food safety advice:
Make sure to cook the filling properly to prevent any foodborne illnesses.
Food history:
Samosas originated in the Middle East and were introduced to India by traders. They are now a popular snack in many countries.
Flavor profiles:
Murtarat samosas have a crispy exterior and a spicy and savory filling.
Serving suggestions:
Serve the samosas as an appetizer or snack.
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Region: Indian