Perfect Samosa Recipe: Crispy, Flavourful, and Homemade

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Delicious Samosa Recipe: Crispy and Flavourful Delight

Samosas are a beloved snack in many cultures, and for good reason! These crispy, golden pastries filled with a savoury mixture of spiced potatoes and peas are perfect for any occasion, whether you’re hosting a party or simply looking for a tasty treat. In this blog, we’ll walk you through a classic samosa recipe that’s sure to impress. We'll also highlight the essential kitchen pots and utensils you'll need for making these delectable snacks.



Ingredients for the Filling:

  • 2 cups boiled and mashed potatoes
  • 1 cup boiled green peas
  • 1 medium onion, finely chopped
  • 2 green chilies, finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • 2 tablespoons fresh coriander, chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons oil



Ingredients for the Dough:

  • 2 cups all-purpose flour
  • 1/4 cup oil or ghee
  • 1/2 teaspoon carom seeds (ajwain)
  • 1/2 teaspoon salt
  • Water (as needed)

Ingredients for Frying:

  • Vegetable oil

Essential Pots and Utensils:

  • Large mixing bowl
  • Non-stick skillet or frying pan
  • Rolling pin
  • Cutting board
  • Sharp knife
  • Samosa molds (optional)
  • Deep frying pan or wok



Instructions:

1. Prepare the Dough:

  1. In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of oil or ghee, 1/2 teaspoon of carom seeds, and 1/2 teaspoon of salt.
  2. Gradually add water, mixing until a smooth and pliable dough forms. The dough should not be too soft or too hard.
  3. Cover the dough with a damp cloth and let it rest for at least 30 minutes.



2. Make the Filling:

  1. Heat 2 tablespoons of oil in a non-stick skillet or frying pan over medium heat.
  2. Add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds. Allow them to sizzle for a few seconds.
  3. Add 1 finely chopped onion and 2 finely chopped green chilies. Sauté until the onions turn golden brown.
  4. Stir in 1 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 teaspoon of coriander powder, 1/2 teaspoon of red chili powder, and salt to taste.
  5. Add 1 cup of boiled green peas and 2 cups of boiled and mashed potatoes. Mix well.
  6. Cook for 5-7 minutes, stirring occasionally, until the mixture is well combined and the spices are absorbed.
  7. Remove from heat and stir in 2 tablespoons of chopped fresh coriander and 1 tablespoon of lemon juice. Let the filling cool.



3. Assemble the Samosas:

  1. Divide the dough into small balls. On a floured surface, roll each ball into a thin circle (about 6 inches in diameter) using a rolling pin.
  2. Cut each circle in half to create two semi-circles.
  3. Take one semi-circle and form a cone by folding it in half and sealing the edge with a little water.
  4. Fill the cone with the prepared filling, then seal the open edge by pinching it together or using a samosa mold.
  5. Repeat with the remaining dough and filling.



4. Fry the Samosas:

  1. Heat vegetable oil in a deep frying pan or wok over medium heat. There should be enough oil to submerge the samosas.
  2. Carefully slide the samosas into the hot oil, a few at a time, being careful not to overcrowd the pan.
  3. Fry the samosas until they are golden brown and crispy, about 5-7 minutes. Turn them occasionally to ensure even cooking.
  4. Remove the samosas with a slotted spoon and drain on paper towels.

5. Serve and Enjoy:

Serve your crispy samosas hot with your favorite chutneys or sauces. They make a great appetizer, snack, or even a light meal.



Tips for Perfect Samosas:

  • Dough Consistency: Ensure your dough is smooth and not too sticky to make rolling and folding easier.
  • Filling Moisture: Be sure the filling is not too wet; excess moisture can cause the samosas to become soggy during frying.
  • Oil Temperature: Maintain the right oil temperature. If it’s too hot, the samosas will cook too quickly and burn; if it’s too cool, they will absorb too much oil.

Making samosas at home might take a little time, but the result is well worth the effort. Enjoy the process and savor the deliciously crispy results!



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