THE FAMOUS SAMOSA

Millions of people worldwide love samosas because they combine a delicious blend of crunchy dough, flavourful filling, and strong spices. This famous meal has become a representation of comfort food for many cultures, whether it is served at fine dining places or by street vendors. Although samosa is a very popular food today, both its long history and the dish itself have many unique facts.

INGREDIENTS:

FOR THE FILLING:

  • One large potatoes (boiled and mashed)
  •  One cup of frozen Peas (or fresh peas if available)
  • One medium onion (finely chopped)
  • Two green chilies (chopped, optional for heat)
  • One tsp ginger-garlic paste
  • One tsp coriander powder
  • One tsp cumin powder
  • Half tsp turmeric powder
  • Half tsp garam masala
  • One tbsp chopped cilantro (coriander leaves)
  • Salt to taste
  • Two tbsp oil for cooking

For the dough:

  • Two cups all-purpose flour (Maida)
  • Two tbsp oil or melted ghee (clarified butter)
  • Half tsp salt
  • Water (enough to form a stiff dough)
  • Oil for frying

Instructions:

Step 1: Prepare the filling

         1. heat two tablespoons of oil over medium heat in a pan. Add the cumin seeds and sear them for a few seconds.

         2.  Add the chopped onions and cook until they start to show through.

         3.  Add the green chilies and ginger-garlic paste, and cook for one more minute, or until fragrant.

         4.  Add the garam masala, cumin, coriander, and turmeric powders. Stir to completely coat the spices and onions.

         5. Add the mashed potatoes and peas, mixing them thoroughly with the spices. Season with salt to taste.

         6. Cook for another 2-3 minutes, then remove from heat. Add fresh cilantro and let the mixture cool completely.

Step 2: Prepare the dough

1.     Mix the flour, mix the mashed potatoes and peasalt, and oil (or ghee) in a large bowl. Rub the oil into the flour using your fingertips to create a crumbly texture.

2.     Gradually add water and knead the dough until it’s firm but smooth. Cover with a damp cloth and rest for 15-20 minutes.

Step 3: Shape the samosas

1.     Divide the dough into small, equal-sized balls.

2.     Roll each ball into a thin oval or circle (6 inches in diameter). Cut the circle in half to form two semi-circles.

3.     Form a cone by folding each semi-circle in half, and sealing the edge with water.

4.     Stuff the cone with the cooled potato-pea filling, pressing gently to compact it.

5.     Seal the open edge of the cone by pinching the top and folding the edges tightly. You should have a neat triangular-shaped samosa.

Step 4: Fry the samosas

1.     Heat oil in a deep-frying pan or wok over medium heat. The oil should be hot but not smoking

2.     Carefully drop the samosas into the hot oil, a few at a time, and fry until golden brown and crispy on all sides (about 4-5 minutes).

3.     Remove the samosas from the oil and place them on a paper towel to drain excess oil.

Step 5: Serve

Serve your delicious samosas hot with chutney, tamarind sauce, or mint yogurt for a refreshing accompaniment

Green Chutney

 

In a blender, blend the following ingredients: 5–6 green chilies, 1 inch of ginger, 3-4 garlic, coriander leaves, pudina then a salt according to taste, and 1 tablespoon of lemon juice and some water.

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