Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup ghee or oil
- 1/2 tsp salt
- 1/2 cup water
- 2 cups boiled and mashed potatoes
- 1/2 cup green peas
- 1/2 cup chopped onions
- 1/4 cup chopped coriander leaves
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 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 large mixing bowl, add flour, salt, and ghee/oil. Mix well until the mixture resembles breadcrumbs.
2. Add water little by little and knead the mixture into a smooth dough. Cover and let it rest for 20 minutes.
3. In a pan, heat oil and add cumin seeds. Once they start to splutter, add chopped onions and sauté until they turn translucent.
4. Add green peas, coriander powder, garam masala, red chili powder, and salt. Mix well and cook for 2-3 minutes.
5. Add mashed potatoes and chopped coriander leaves. Mix well and cook for another 2-3 minutes. Turn off the heat and let the mixture cool.
6. Divide the dough into small balls and roll them out into thin circles.
7. Cut the circle in half and make a cone shape by sealing the edges with water.
8. Fill the cone with the potato mixture and seal the top with water.
9. Repeat the process with the remaining dough and filling.
10. In a deep frying pan, heat oil on medium heat.
11. Once the oil is hot, add the samosas and fry until they turn golden brown.
12. Remove from the oil and place them on a paper towel to remove excess oil.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for frying
Serving size:
Makes 12 samosas
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Butter or margarine can be used instead of ghee/oil.
- Other vegetables like carrots or cauliflower can be added to the filling.
Variations:
- Add cheese to the filling for a cheesy twist.
- Use minced meat instead of potatoes for a non-vegetarian version.
- Make a sweet version by filling the samosas with a mixture of jaggery and coconut.
Tips and tricks:
- Make sure the dough is not too soft or too hard.
- Use a samosa mold to make the process easier.
- Fry the samosas on medium heat to ensure they are cooked evenly.
Storage instructions:
Store the samosas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the samosas in the oven or microwave until they are heated through.
Presentation ideas:
Serve the samosas on a plate with a side of chutney.
Garnishes:
Garnish with chopped coriander leaves or sprinkle chaat masala on top.
Pairings:
Pair with a cup of hot chai or coffee.
Suggested side dishes:
Serve with a side of cucumber raita or salad.
Troubleshooting advice:
- If the dough is too hard, add more water.
- If the samosas are not crispy, increase the frying time.
Food safety advice:
Make sure the filling is cooked properly before filling the samosas.
Food history:
Samosas originated in the Middle East and were introduced to India by the Mughals.
Flavor profiles:
Samosas are savory and spicy with a crispy exterior and a soft filling.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Indian