How to make smosa

 

Introduction of Samosa

A samosa is a popular savory snack with origins in South Asia, particularly in India. It is a deep-fried pastry filled with a mixture of spiced potatoes, peas, and sometimes meat like chicken or beef. The pastry is typically triangular in shape, although it can also be found in other forms. The filling varies by region, but the common theme is the blend of aromatic spices such as cumin, coriander, garam masala, and chili, giving the samosa its signature flavor profile.

Samosas are often served with chutneys, like tamarind or mint, and are enjoyed as an appetizer, street food, or snack in many countries across South Asia, the Middle East, Africa, and even in Western countries. They are beloved for their crispy exterior and flavorful, warm filling.

How to Make Samosa?

Making samosas from scratch involves preparing both the filling and the pastry dough, then frying them to crispy perfection. Here's a step-by-step guide to making vegetarian samosas, which are the most common type. You can adjust the filling to include meat if you prefer.

Ingredients

For the Filling:

• 3 medium potatoes (boiled and mashed)
• 1 cup peas (frozen or fresh)
• 1–2 tablespoons oil (vegetable oil or ghee)
• 1 small onion (finely chopped)
• 2–3 green chilies (finely chopped, optional)
• 1-inch piece of ginger (grated or finely chopped)
• 2–3 garlic cloves (minced)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro (coriander leaves), chopped
• 1 tablespoon lemon juice (optional)

For the Dough:

• 2 cups all-purpose flour (maida)
• 1/4 teaspoon salt
• 1/4 teaspoon carom seeds (ajwain) or cumin seeds (optional)
• 2–3 tablespoons oil or melted ghee
• Water (as needed to knead the dough)

For Frying:

• Vegetable oil (for deep frying)

Instructions

1. Prepare the Filling

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions, green chilies, ginger, and garlic. Sauté until soft and translucent.
3. Add turmeric powder, ground coriander, ground cumin, chili powder, and garam masala.
4. Add boiled potatoes and peas. Mix well so spices coat evenly.
5. Add salt and lemon juice. Cook for 3–4 minutes.
6. Turn off heat, mix in chopped cilantro, and allow the filling to cool completely.

2. Make the Dough

1. In a bowl, mix flour, salt, and carom seeds.
2. Add oil or ghee and rub it into the flour until it resembles breadcrumbs.
3. Gradually add water and knead into a smooth but firm dough.
4. Cover with a damp cloth and rest for 15–20 minutes.

3. Shape the Samosas

1. Divide the dough into equal-sized balls.
2. Roll each ball into a thin circle (4–5 inches wide).
3. Cut each circle in half to form semi-circles.
4. Form a cone from each semi-circle and seal edges with water.
5. Fill with prepared potato mixture.
6. Seal the top firmly to avoid opening during frying.

4. Fry the Samosas

1. Heat oil on medium heat in a deep pan or wok.
2. Carefully add samosas in batches.
3. Fry slowly until golden brown and crispy (5–7 minutes).
4. Remove and drain excess oil on paper towels.

5. Serve

Serve hot with mint chutney, tamarind chutney, or tomato ketchup.

Tips

• Always fry samosas on medium heat for crisp texture.
• You can freeze shaped samosas before frying.
• For a healthier option, bake at 190°C for 25–30 minutes.

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