The Perfect Samosa Recipe

Samosas are a beloved snack enjoyed by millions around the world. These crispy, golden-brown pastries filled with a savory mixture of spiced potatoes, peas, and sometimes meat, have a rich history and are a staple in many households. Making samosas at home can be a rewarding experience, and with this recipe, you can create delicious, authentic samosas from scratch.

Ingredients

For the Dough:

• 2 cups all-purpose flour
• 1 teaspoon carom seeds (ajwain)
• 1/4 teaspoon salt
• 4 tablespoons vegetable oil
• Water, as needed

For the Filling:

• 4 medium potatoes, boiled, peeled, and diced
• 1 cup green peas (fresh or frozen)
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 tablespoon ginger-garlic paste
• 2 green chilies, finely chopped
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves, chopped

For Frying:

• Vegetable oil

Instructions

Step 1: Prepare the Dough

1. In a large bowl, combine the flour, carom seeds, and salt.
2. Add the vegetable oil and mix until the mixture resembles breadcrumbs.
3. Gradually add water, a little at a time, and knead the mixture into a firm, smooth dough.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 2: Prepare the Filling

1. Heat 1 tablespoon of vegetable oil in a pan over medium heat.
2. Add the cumin and mustard seeds. Allow them to splutter.
3. Add the ginger-garlic paste and chopped green chilies. Sauté for a minute until fragrant.
4. Add the diced potatoes and green peas. Stir well.
5. Add the coriander powder, garam masala, cumin powder, turmeric powder, red chili powder, and salt. Mix thoroughly.
6. Cook for 5-7 minutes, stirring occasionally, until the peas are tender and the spices are well blended.
7. Add the chopped coriander leaves and mix well.
8. Remove the filling from heat and let it cool completely.

Step 3: Assemble the Samosas

1. Divide the dough into equal portions and shape each portion into a ball.
2. Roll each ball into a thin oval or circle, approximately 6 inches in diameter.
3. Cut each circle in half to form two semi-circles.
4. Take one semi-circle and fold it into a cone shape, sealing the edge with a little water.
5. Fill the cone with the potato and pea filling, pressing it gently.
6. Seal the open edges of the cone by pinching and folding the dough, ensuring there are no gaps.

Step 4: Fry the Samosas

1. Heat vegetable oil in a deep pan or wok over medium heat.
2. Once the oil is hot, carefully add the samosas, a few at a time, ensuring not to overcrowd the pan.
3. Fry the samosas until they are golden brown and crispy, turning occasionally to ensure even cooking.
4. Remove the samosas with a slotted spoon and drain on paper towels.

Serving Suggestions

Samosas are best enjoyed hot with a side of tamarind chutney, mint chutney, or plain ketchup. They make a perfect snack for tea time, parties, or any special occasion. Pair them with a cup of chai for an authentic experience.

Tips for Perfect Samosas

1. Dough Consistency: Ensure the dough is firm and smooth to prevent the samosas from becoming too oily.
2. Filling Coolness: Make sure the filling is completely cool before stuffing the samosas to avoid soggy pastry.
3. Sealing: Properly seal the edges of the samosas to prevent the filling from spilling out during frying.
4. Frying Temperature: Fry the samosas on medium heat. If the oil is too hot, the samosas will cook too quickly on the outside but remain raw inside.

Making samosas at home is a delightful process that brings a taste of tradition to your kitchen. With a crispy exterior and a flavorful filling, homemade samosas are sure to impress. Follow this recipe to create the perfect samosas that will be loved by family and friends alike. Enjoy the journey of making and savoring this classic snack!