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Samosa
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup water
- 2 large potatoes, boiled and mashed
- 1/2 cup green peas, boiled
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 cup chopped fresh cilantro
- Oil for deep frying
Instructions
- In a large bowl, mix 2 cups of all-purpose flour and 1/2 teaspoon of salt. Add 1/4 cup of vegetable oil and mix until the mixture resembles breadcrumbs.
- Gradually add 1/2 cup of water and knead the mixture into a smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
- In a separate bowl, combine 2 mashed potatoes, 1/2 cup of boiled green peas, 1 finely chopped onion, 2 finely chopped green chilies, 1 teaspoon of cumin seeds, 1 teaspoon of garam masala, 1 teaspoon of ground coriander, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 1/4 cup of chopped fresh cilantro. Mix well to make the filling.
- Divide the 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 shape by folding and sealing the edges with water. Fill the cone with the potato and pea filling and seal the top edge with water to form a triangle-shaped samosa. Repeat with the remaining dough and filling.
- Heat oil in a deep pan over medium heat. Once the oil is hot, carefully add the samosas in batches and fry until golden brown and crispy, about 5-6 minutes. Remove with a slotted spoon and drain on paper towels.
- Serve the samosas hot with chutney or ketchup. Enjoy!
The samosa is a popular Indian snack with a rich history dating back to the 10th century. Believed to have originated in the Middle East, it made its way to the Indian subcontinent through trade routes. This savory pastry is typically filled with spiced potatoes, peas, and sometimes meat, then deep-fried to golden perfection. Renowned chefs like Sanjeev Kapoor and Vikas Khanna have put their own modern twists on this classic dish. While samosas are enjoyed throughout India, they are particularly famous in the streets of Delhi and Mumbai. For the best samosas, head to Chandni Chowk in Delhi or Mohammad Ali Road in Mumbai. The key to a perfect samosa lies in the crispy, flaky crust and well-seasoned filling. Some variations include using minced lamb or adding a hint of mint for a refreshing twist. Whether enjoyed as a street food snack or as part of a lavish feast, the samosa continues to be a beloved culinary delight worldwide.
65 min
12
180 calories
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