Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1/2 cup water
- 2 medium potatoes, boiled and mashed
- 1/2 cup green peas, boiled
- 1/2 cup chopped onion
- 1 tsp grated ginger
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Rolling pin
- Pastry brush
- Deep fryer or large pot for frying
Step-by-step instructions:
1. In a mixing bowl, combine flour and salt. Add vegetable oil and mix well.
2. Gradually add water and knead the dough until it is smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. In a pan, heat oil and add cumin seeds. When they start to splutter, add chopped onion and grated ginger. Sauté until onion turns translucent.
4. Add boiled and mashed potatoes, boiled green peas, coriander powder, garam masala, red chili powder, and salt. Mix well and cook for 2-3 minutes. Let it cool.
5. Divide the dough into small balls and roll them into thin circles.
6. Cut the circle in half and make a cone shape by overlapping the straight edge.
7. Fill the cone with the potato mixture and seal the edges by applying water on the edges.
8. Heat oil in a deep fryer or a large pot. Fry the samosas until they turn golden brown.
9. Serve hot with chutney or ketchup.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Oil for frying: 350°F
Serving size:
This recipe makes 12 samosas.
Nutritional information:
Calories: 170
Fat: 8g
Carbohydrates: 21g
Protein: 3g
Sodium: 150mg
Sugar: 1g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Sweet potatoes or cauliflower can be used instead of potatoes.
- Frozen peas can be used instead of fresh peas.
Variations:
- Add chopped cashews or raisins to the potato mixture for a sweeter taste.
- Use ground beef or chicken instead of potatoes for a non-vegetarian version.
- Add chopped spinach or paneer to the potato mixture for a healthier option.
Tips and tricks:
- Make sure the dough is not too soft or too hard. It should be easy to roll and shape.
- Don't overfill the samosas, or they may burst while frying.
- Fry the samosas on medium heat to ensure they cook evenly.
Storage instructions:
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 10-15 minutes or until heated through.
Presentation ideas:
Arrange the samosas on a platter and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, sliced green chilies, or lemon wedges can be used as garnishes.
Pairings:
Samosas can be served with mint chutney, tamarind chutney, or ketchup.
Suggested side dishes:
Samosas can be served with a side of salad or raita.
Troubleshooting advice:
- If the dough is too hard, add a little more water.
- If the samosas burst while frying, make sure the edges are sealed properly.
Food safety advice:
- Make sure the potatoes and peas are cooked thoroughly before adding them to the mixture.
- Use fresh oil for frying to avoid any contamination.
Food history:
Samosas originated in the Middle East and were brought to India by traders. They are now a popular snack in India and other parts of the world.
Flavor profiles:
Samosas have a crispy exterior and a savory filling with a blend of spices.
Serving suggestions:
Samosas can be served as an appetizer or a snack.
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Region: Indian