Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup water
- 3 medium potatoes, peeled and diced
- 1/2 cup frozen peas
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
Special equipment needed:
- Rolling pin
- Pastry brush
- Large skillet or deep fryer
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Add vegetable oil and mix well. Gradually add water and knead until the dough is smooth. Cover and let it rest for 30 minutes.
2. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add onions, garlic, and ginger. Sauté until onions are translucent.
3. Add diced potatoes, peas, coriander powder, turmeric powder, garam masala, red chili powder, and salt. Mix well and cook for 10-15 minutes or until the potatoes are tender. Let the mixture cool.
4. Divide the dough into 8 equal parts. Roll each part into a thin circle. Cut each circle in half.
5. Take one half and fold it into a cone shape. Seal the edges with water. Fill the cone with the potato mixture. Seal the top edge with water.
6. Heat oil in a large skillet or deep fryer over medium-high heat. Fry the samosas until golden brown on both sides. Drain on a paper towel.
7. Serve hot with chutney or ketchup.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking the filling and frying the samosas.
Serving size:
Makes 16 samosas.
Nutritional information:
Calories: 160
Fat: 8g
Carbohydrates: 20g
Protein: 3g
Sodium: 120mg
Fiber: 2g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use any vegetable oil instead of vegetable oil.
- You can use any type of potatoes instead of medium potatoes.
- You can use fresh peas instead of frozen peas.
- You can use any type of onion instead of onion.
- You can use ground cumin instead of cumin seeds.
- You can use ground coriander instead of coriander powder.
- You can use ground ginger instead of minced ginger.
- You can use any type of chili powder instead of red chili powder.
Variations:
- You can add chopped cilantro to the potato mixture for extra flavor.
- You can add chopped green chilies for extra heat.
- You can add chopped cashews or raisins for extra texture.
Tips and tricks:
- Make sure the dough is smooth and elastic before letting it rest.
- Make sure the potato mixture is completely cooled before filling the samosas.
- Seal the edges of the samosas well to prevent the filling from leaking out.
- Fry the samosas in small batches to avoid overcrowding the skillet or deep fryer.
- Serve the samosas immediately for the best taste and texture.
Storage instructions:
You can store the uncooked samosas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
You can 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, mint leaves, or lemon wedges.
Pairings:
Chutney, ketchup, or hot sauce.
Suggested side dishes:
Cucumber raita, mixed vegetable salad, or roasted chickpeas.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the samosas are not crispy, increase the heat while frying.
- If the samosas are too oily, drain them well on a paper towel.
Food safety advice:
- Wash your hands and all utensils before handling food.
- Cook the potatoes and peas thoroughly to avoid foodborne illness.
- Store the samosas in the refrigerator to prevent bacterial growth.
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 crispy.
Serving suggestions:
Serve the samosas as an appetizer or snack.
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Region: Indian