Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup water
- 2 medium potatoes, peeled and diced
- 1 cup peas
- 1/2 cup diced onion
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 tablespoon lemon juice
- Vegetable oil for frying
Special equipment needed:
- Rolling pin
- Large skillet
- Deep-fry thermometer
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the vegetable oil and mix until the mixture resembles coarse crumbs.
2. Gradually add the water and knead the dough until it forms a smooth ball. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the cumin seeds, coriander seeds, and turmeric and cook for 1 minute.
4. Add the diced potatoes, peas, onion, garam masala, and salt. Cook for 10-15 minutes or until the potatoes are tender.
5. Remove the skillet from the heat and stir in the lemon juice. Let the mixture cool.
6. Divide the dough into 8 equal portions. Roll each portion into a ball and flatten it into a disc.
7. Cut each disc in half to form 2 semi-circles.
8. Take one semi-circle and fold it into a cone shape, sealing the edges with water.
9. Fill the cone with the potato mixture, leaving a small space at the top.
10. Seal the top of the cone with water and press the edges together to seal the samosa.
11. Repeat with the remaining dough and filling.
12. Heat the vegetable oil in a deep skillet over medium-high heat until it reaches 350°F.
13. Fry the samosas in batches until they are golden brown, about 3-4 minutes per side.
14. Remove the samosas from the oil and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
Frying temperature: 350°F
Serving size:
Makes 16 samosas
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 17g
Protein: 3g
Sodium: 150mg
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Sweet potatoes can be used instead of regular potatoes.
- Frozen corn can be used instead of peas.
- Mustard seeds can be used instead of cumin seeds.
- Curry powder can be used instead of garam masala.
Variations:
- Add minced meat or tofu to the filling for a protein boost.
- Add chopped spinach or kale to the filling for extra nutrients.
- Use different spices to change the flavor profile of the samosas.
Tips and tricks:
- Make sure the dough is well-rested before rolling it out.
- Use a deep-fry thermometer to ensure the oil is at the right temperature.
- Don't overfill the samosas or they will burst open during frying.
Storage instructions:
- Store leftover samosas in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the samosas on a baking sheet and freeze until solid. Then transfer them to a freezer bag and store for up to 3 months.
Reheating instructions:
- To reheat, place the samosas in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the samosas on a platter with chutney or yogurt sauce for dipping.
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side salad or raita for a complete meal.
- Pair with a cold beer or a sweet lassi.
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Mixed vegetable curry
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the samosas burst open during frying, try sealing the edges more tightly or using less filling.
Food safety advice:
- Make sure the filling is cooked through before filling the samosas.
- Use a deep-fry thermometer to ensure the oil is at the right temperature to avoid undercooked samosas.
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:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indian