Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp ajwain seeds
- 1/4 cup vegetable oil
- 1/2 cup water
- 1 cup boiled and mashed potatoes
- 1/2 cup green peas
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 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
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, combine flour, salt, and ajwain seeds. Add oil and mix well.
2. Gradually add water and knead the dough until it becomes smooth and pliable. Cover with a damp cloth and set aside for 30 minutes.
3. In a separate bowl, mix together mashed potatoes, green peas, onion, cilantro, ginger, cumin seeds, coriander powder, garam masala, red chili powder, and salt.
4. Divide the dough into small balls and roll each ball into a thin circle.
5. Cut the circle in half and form a cone by overlapping the straight edges and sealing them with water.
6. Fill the cone with the potato mixture and seal the top edge with water.
7. Heat oil in a deep frying pan over medium heat.
8. Fry the samosas until they turn golden brown and crispy.
9. Remove from the oil and place on a paper towel to drain excess oil.
10. Serve hot with chutney or ketchup.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for frying
Serving size:
Makes 12 samosas
Nutritional information:
Calories per serving: 210
Fat: 10g
Carbohydrates: 25g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Mustard seeds can be used instead of ajwain seeds.
- Sweet potatoes can be used instead of regular potatoes.
- Frozen peas can be used instead of fresh peas.
Variations:
- Add chopped cashews or raisins to the filling for a sweet and savory twist.
- Use paneer or tofu instead of potatoes for a vegetarian option.
- Add ground meat or chicken to the filling for a non-vegetarian option.
Tips and tricks:
- Make sure the dough is not too dry or too wet.
- Seal the edges of the samosas well to prevent the filling from leaking out.
- Fry the samosas in small batches to ensure even cooking.
- Serve the samosas hot for the best taste and texture.
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 or mint leaves.
Garnishes:
Chopped cilantro or mint leaves
Pairings:
- Chutney
- Ketchup
- Yogurt dip
Suggested side dishes:
- Cucumber salad
- Raita
- Naan bread
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the samosas are not crispy, increase the heat of the oil.
- If the samosas are too oily, drain them on a paper towel for a few minutes.
Food safety advice:
- Make sure the filling is cooked thoroughly before filling the samosas.
- Use fresh ingredients and wash them thoroughly before use.
- Use a thermometer to ensure the oil is at the correct temperature for frying.
Food history:
Samosas originated in the Middle East and were introduced to India by traders. They are now a popular snack in many parts of the world.
Flavor profiles:
Samosas are savory and spicy with a crispy exterior and a soft potato filling.
Serving suggestions:
Serve samosas as an appetizer or snack.
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Region: Indian