Samosas are a popular Indian snack with a crisp and flaky exterior and a flavorful filling. They are typically triangular in shape and are deep-fried to achieve a golden-brown color. Samosas are enjoyed as a standalone snack, often served with chutneys or sauces, and are also a common street food item in many parts of India and other South Asian countries.
The outer layer of the samosa is made from a dough consisting of all-purpose flour, salt, and oil or ghee. The dough is kneaded until smooth and then allowed to rest, which helps in achieving a crispy texture when fried. The filling is traditionally made with mashed potatoes, but variations with vegetables, meat, or lentils are also popular.
To prepare the filling, boiled and mashed potatoes are combined with spices such as cumin seeds, ginger-garlic paste, chili powder, turmeric powder, coriander powder, garam masala, and salt. Additional ingredients like green peas or chopped fresh coriander leaves can be added to enhance the flavors. The filling is cooked on the stovetop until the spices are well incorporated and the flavors meld together. It is important to let the filling cool completely before filling the samosas.
Shaping the samosas involves rolling out the dough into thin ovals or circles. Each rolled dough is then cut in half to form two semi-circles. One semi-circle is folded into a cone shape, and the straight edges are sealed using water to form a pocket. The cooled filling is then spooned into the cone, leaving some space at the top, and the open edge is sealed with water to enclose the filling securely.
The filled samosas are deep-fried in hot oil until they turn crispy and golden brown. It is important to fry them on medium heat to ensure that they are evenly cooked and do not become overly greasy. Once fried, the samosas are drained on a paper towel to remove excess oil.
Samosas are commonly served hot and can be enjoyed on their own or accompanied by mint chutney or tamarind chutney. They are loved for their crispy texture, flavorful filling, and the delightful blend of spices. Whether as an appetizer, snack, or part of a meal, samosas are a delicious and satisfying treat enjoyed by people around the world.
To make samosas, you will need the following ingredients:
For the dough:
* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/4 cup oil or ghee (clarified butter)
* Water, as needed
For the filling:
* 2 cups boiled and mashed potatoes
* 1/2 cup green peas (optional)
* 1 tablespoon oil
* 1 teaspoon cumin seeds
* 1 teaspoon ginger-garlic paste
* 1 teaspoon chili powder (adjust to taste)
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon coriander powder
* 1/2 teaspoon garam masala
* Salt, to taste
* Fresh coriander leaves, chopped (optional)
* Juice of half a lemon
For deep frying:
Oil
Optional:
Mint chutney or tamarind chutney for serving
Now, let's proceed with the steps to make samosas:
* Prepare the dough:
* In a mixing bowl, combine the all-purpose flour and salt.
* Add oil or ghee to the flour mixture and rub it in with your fingertips until it resembles bread crumbs.
* Gradually add water while kneading the dough until it becomes smooth and pliable.
* Cover the dough and let it rest for about 30 minutes.
* Prepare the filling:
* Heat oil in a pan over medium heat.
* Add cumin seeds and let them sizzle for a few seconds.
* Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
* Add boiled and mashed potatoes, green peas (if using), chili powder, turmeric powder, coriander powder, garam masala, and salt. Mix well.
* Cook the mixture for 2-3 minutes, stirring occasionally.
* Add fresh coriander leaves (if desired) and lemon juice. Mix well.
* Remove the filling from the heat and let it cool completely.
* Shape and fill the samosas:
* Divide the dough into small lemon-sized balls.
* Roll each ball into a thin oval or circular shape.
* Cut the rolled dough in half. You will have two semi-circles.
* Take one semi-circle and fold it into a cone shape, overlapping the straight edges.
* Seal the cone by applying water to the edges and pressing them together.
* Fill the cone with the potato filling, leaving some space at the top.
* Apply water around the edges of the cone and press them together to seal the samosa.
Fry the samosas:
* Heat oil in a deep pan or kadhai for deep frying.
* Once the oil is hot, carefully slide the samosas into the oil.
* Fry the samosas on medium heat until they turn golden brown and crispy.
* Remove the samosas from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
Serve:
Serve the samosas hot with mint chutney or tamarind chutney.
Enjoy your homemade samosas!
0 Comments