Samosa Recipe: A Crispy, Flavorful Delight
Are you ready to embark on a culinary adventure? This samosa recipe will guide you through making these irresistible, crispy, and flavorful pastries. Perfect as an appetizer, snack, or even a light meal, homemade samosas are a guaranteed crowd-pleaser. Let's get started!
Ingredients You'll Need:
This recipe yields approximately 12 samosas. Adjust quantities as needed.
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ cup vegetable oil or ghee (clarified butter)
- ¾ cup to 1 cup ice water
For the Filling:
- 1 large onion, finely chopped
- 2 medium potatoes, boiled and mashed
- 1 cup green peas (fresh or frozen)
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ½ teaspoon chili powder (adjust to your spice preference)
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala
- Salt to taste
- 2 tablespoons vegetable oil or ghee
Step-by-Step Instructions:
Making the Dough:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Add oil: Cut in the oil or ghee using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Incorporate water: Gradually add ice water, mixing until a dough forms. Don't overmix.
- Knead and rest: Knead the dough for 5-7 minutes until smooth and elastic. Cover and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in a more tender dough.
Preparing the Filling:
- Sauté onions: Heat oil in a pan and sauté the chopped onions until golden brown.
- Add spices: Add ginger and garlic paste, and sauté for another minute until fragrant.
- Combine ingredients: Add the chili powder, turmeric powder, coriander powder, garam masala, and salt. Sauté for 30 seconds, stirring constantly.
- Incorporate potatoes and peas: Add the mashed potatoes and green peas. Mix well and cook for 5-7 minutes until heated through and the flavors meld. Remove from heat and let cool completely.
Assembling and Frying the Samosas:
- Roll the dough: Roll out the dough thinly on a lightly floured surface.
- Cut into circles: Using a cookie cutter or a knife, cut the dough into 4-inch circles.
- Fill and fold: Place a spoonful of the filling in the center of each circle. Fold the circle in half to form a semi-circle, then bring one edge to the other, pressing to seal. You can crimp the edges to create a decorative seal.
- Fry until golden: Heat oil in a deep pan or wok to 350°F (175°C). Carefully fry the samosas in batches, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, about 3-4 minutes per side.
- Drain and serve: Remove the samosas from the pan and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite chutney.
Tips for Perfect Samosas:
- Use ice water: This helps keep the dough cold, resulting in a crispier samosa.
- Don't overfill: Overfilling can lead to leakage and uneven cooking.
- Fry in batches: Overcrowding the pan will lower the oil temperature and result in soggy samosas.
- Adjust spices: Feel free to adjust the spices to your liking.
Variations:
Experiment with different fillings! You can add other vegetables like carrots, cauliflower, or even minced meat.
Enjoy your homemade samosas! They are perfect for sharing with friends and family, and make a delicious addition to any gathering. Remember to share your creations and tag us! #homemade #samosas #recipe #indianfood #snacktime
