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Indian Samosas

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byterecipes
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Indian Samosas are a delicious and popular snack, featuring a crispy and flaky pastry filled with a spiced potato and pea mixture. These savory pastries are perfect for appetizers, parties, or as a delightful tea-time treat. The filling is seasoned with traditional Indian spices, creating a burst of flavors in every bite. Making samosas at home is a fun and rewarding process that involves preparing the dough, cooking the filling, and then frying the samosas to golden perfection.

Appliances and Special Utensils

Ingredients

For the Dough:

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

For the Filling:

  • 3 medium potatoes, boiled and diced
  • 1/2 cup green peas, boiled
  • 1 small onion, finely chopped
  • 2 green chilies, finely chopped
  • 1 teaspoon ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh cilantro, chopped
  • Salt to taste
  • 2 tablespoons vegetable oil

For Frying:

  • Vegetable oil (enough for deep frying)

Instructions

  1. Prepare Dough:
    • In a mixing bowl, combine the all-purpose flour, salt, and vegetable oil or ghee. Mix well until the mixture resembles breadcrumbs.
    • Gradually add water and knead into a stiff dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
  2. Prepare Filling:
    • Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Add cumin seeds and let them splutter.
    • Add the finely chopped onions and sauté until they turn golden brown. Add the green chilies and grated ginger, and sauté for another minute.
    • Add the diced potatoes and boiled peas to the pan. Mix well and cook for 2-3 minutes.
    • Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes.
    • Add lemon juice and chopped cilantro. Mix well and remove from heat. Let the filling cool completely.
  3. Shape Samosas:
    • Divide the dough into equal-sized balls. Roll each ball into a thin oval or round shape using a rolling pin.
    • Cut the rolled dough into halves to form semi-circles. Take one semi-circle and form it into a cone shape by folding the straight edge.
    • Fill the cone with the potato and pea filling. Seal the edges with a little water, pressing firmly to ensure they are sealed well.
  4. Fry Samosas:
    • Heat vegetable oil in a deep fryer or deep frying pan over medium heat. The oil should be sufficiently hot but not smoking.
    • Gently slide the samosas into the hot oil. Fry in batches to avoid overcrowding.
    • Fry the samosas until they are golden brown and crispy, turning occasionally to ensure even cooking. This should take about 6-8 minutes per batch.
    • Remove the samosas with a slotted spoon and drain on paper towels to remove excess oil.
  5. Serve:
    • Serve the hot, crispy samosas with chutney or ketchup. Enjoy your homemade Indian Samosas!