Samosa recipe

Ingredients:

For the Samosa Dough:

• 2 cups all-purpose flour
• 1/4 cup oil or ghee
• 1/2 teaspoon salt
• Water, as needed

For the Filling:

• 3 large potatoes, boiled, peeled, and diced
• 1/2 cup green peas, boiled
• 1 small onion, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 green chili, finely chopped (adjust to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt, to taste
• Fresh coriander leaves, chopped
• Oil, for frying

Instructions:

For the Samosa Dough:

1. In a bowl, mix the flour, salt, and oil or ghee until it resembles breadcrumbs.
2. Gradually add water and knead to form a smooth and firm dough. Cover with a damp cloth and let it rest for 30 minutes.

For the Filling:

1. Heat oil in a pan. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn translucent.
3. Add ginger paste, garlic paste, and green chili. Sauté for a minute.
4. Add coriander powder, turmeric powder, garam masala, red chili powder, and salt. Mix well.
5. Add boiled and diced potatoes and boiled green peas. Mash slightly and mix with the spices.
6. Stir in fresh coriander leaves. Let the filling cool down.

Assembling and Frying Samosas:

1. Divide the dough into small balls. Roll each ball into a thin oval shape.
2. Cut the oval in half to make two semi-circles.
3. Take one semi-circle, fold it into a cone shape, and seal the edges with water.
4. Fill the cone with the potato filling. Seal the top edge by pinching and folding.
5. Repeat the process for all the samosas.
6. Heat oil for frying in a deep pan on medium heat.
7. Once the oil is hot, carefully slide in a few samosas at a time.
8. Fry until they turn golden brown and crispy. Remove and drain on paper towels.

Serve the hot and crispy samosas with mint chutney or tamarind chutney. Enjoy these delicious Indian snacks!

Note: You can also add crushed fennel seeds or chaat masala to the filling for added flavor.