Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1/2 cup water
- 1 cup boiled and mashed potatoes
- 1/2 cup boiled and mashed green peas
- 1/4 cup chopped onions
- 1/4 cup chopped cilantro
- 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
- Samosa mold (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Add vegetable oil and mix well.
2. Gradually add water and knead the dough until it becomes smooth and pliable. Cover with a damp cloth and let it rest for 30 minutes.
3. In a separate bowl, mix together mashed potatoes, green peas, onions, cilantro, cumin seeds, coriander powder, garam masala, red chili powder, and salt.
4. Divide the dough into 10-12 equal portions and roll each portion into a ball.
5. Roll out each ball into a thin oval shape.
6. Cut the oval in half to make two semi-circles.
7. Take one semi-circle and fold it into a cone shape, sealing the edges with water.
8. Fill the cone with the potato mixture and seal the top edge with water.
9. Repeat with the remaining dough and filling.
10. Heat oil in a deep frying pan over medium heat.
11. Fry the samosas until golden brown and crispy.
12. Serve hot with chutney or ketchup.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for frying
Serving size:
Makes 10-12 samosas
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 28g
Protein: 4g
Sodium: 200mg
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Sweet potatoes or carrots can be used instead of regular potatoes.
- Frozen peas can be used instead of fresh peas.
Variations:
- Add chopped green chilies for extra heat.
- Add grated ginger for added flavor.
- Add paneer or tofu for a vegetarian protein option.
Tips and tricks:
- Make sure the dough is well-rested before rolling it out.
- Use a samosa mold for easier shaping.
- Do not overfill the samosas, or they may burst while frying.
- Fry the samosas in small batches to ensure even cooking.
Storage instructions:
Samosas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat 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 cilantro leaves.
Garnishes:
- Chopped cilantro
- Tamarind chutney
- Mint chutney
Pairings:
- Masala chai
- Mango lassi
Suggested side dishes:
- Cucumber raita
- Onion pakoras
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the samosas burst while frying, try sealing the edges more securely with water.
Food safety advice:
- Make sure the potatoes and peas are fully cooked before using them in the filling.
- Use clean utensils and surfaces when preparing the samosas.
Food history:
Samosas are a popular snack in India and other parts of South Asia. They are believed to have originated in the Middle East and were introduced to India by traders.
Flavor profiles:
Sugoli samosas are mildly spiced and have a crispy exterior with a soft and savory filling.
Serving suggestions:
Serve sugoli samosas as an appetizer or snack. They can also be served as a main dish with a side of raita or chutney.
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Region: Indian