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Indian Samosa
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1/4 cup of vegetable oil
- 1 teaspoon of salt
- 1/2 cup of water
- 2 tablespoons of vegetable oil
- 1 teaspoon of cumin seeds
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon of ginger, grated
- 1 teaspoon of garam masala
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1/2 teaspoon of turmeric
- 1 cup of potatoes, boiled and diced
- 1/2 cup of green peas, boiled
- 1/4 cup of fresh coriander leaves, chopped
- Salt to taste
- Oil for deep frying
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of vegetable oil, and 1 teaspoon of salt. Mix well.
- Gradually add 1/2 cup of water and knead the mixture into a smooth and firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
- In a pan, heat 2 tablespoons of vegetable oil over medium heat. Add 1 teaspoon of cumin seeds and sauté until they splutter.
- Add 1 finely chopped onion, 2 finely chopped green chilies, and 1 teaspoon of grated ginger. Sauté until the onions are translucent.
- Stir in 1 teaspoon of garam masala, 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, and 1/2 teaspoon of turmeric. Cook for 2 minutes.
- Add 1 cup of boiled and diced potatoes, 1/2 cup of boiled green peas, and 1/4 cup of chopped fresh coriander leaves. Mix well and cook for 5 minutes. Season with salt to taste. Remove from heat and let the filling cool.
- Divide the rested dough into 6 equal portions and roll each portion into a ball. Roll out each ball into a 6-inch circle and cut it in half to form two semi-circles.
- Take one semi-circle and form a cone by bringing the straight edge together and sealing the seam. Fill the cone with the potato and pea filling, then seal the open edge to form a triangular pastry. Repeat with the remaining dough and filling.
- Heat oil in a deep frying pan over medium heat. Carefully add the prepared samosas in batches and fry until golden brown and crispy, about 5-6 minutes per batch.
- Remove the samosas from the oil and drain on paper towels. Serve hot with chutney or sauce of your choice.
The Indian samosa is a popular savory pastry that originated in the Middle East before making its way to the Indian subcontinent. This delicious snack is a triangular-shaped pastry filled with a spicy mixture of potatoes, peas, and various aromatic spices such as cumin, coriander, and garam masala. The samosa has become a staple in Indian cuisine and is enjoyed as a street food snack or as an appetizer in restaurants worldwide. Chefs and home cooks alike take pride in perfecting the crispy, flaky texture of the pastry and the flavorful filling. Some of the best samosas can be found in the bustling streets of Delhi, Mumbai, and Kolkata, where vendors skillfully craft these delectable treats. The key to a great samosa lies in achieving the perfect balance of spices and achieving a crispy, golden-brown crust. While the traditional potato and pea filling is classic, variations with minced meat, lentils, or paneer are also popular. Whether enjoyed with tangy tamarind chutney or spicy mint sauce, the Indian samosa continues to be a beloved snack with a rich history and a tantalizing blend of flavors.
60 min
12
180 calories
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