Ingredients:
- 2 cups all-purpose flour
- 1/4 tsp salt
- 3 tbsp oil
- 1/2 cup water
- 2 medium potatoes, peeled and diced
- 1/2 cup green peas
- 1/2 cup chopped onion
- 1 tsp grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp salt
- 2 tbsp oil
- Oil for frying
Directions:
In a mixing bowl, combine the flour, salt, and oil. Gradually add water and knead until the dough is smooth. Cover and set aside for 20 minutes.
In a separate pot, boil the diced potatoes until they are tender. Drain and mash the potatoes.
Heat the oil in a pan over medium heat. Add the onions and ginger and cook until the onions are soft.
Add the green peas, mashed potatoes, cumin, coriander, turmeric, garam masala, and salt. Mix well and cook for a few minutes.
Preheat the oil for frying in a deep fryer or large pot.
Divide the dough into 6 equal pieces. Roll each piece into a thin circle and cut it in half.
Take one half and form a cone. Fill the cone with the potato mixture and seal the edges by applying water to the edges and pressing them together.
Fry the samosas in the hot oil until they are golden brown. Drain on paper towels and serve hot with your favorite chutney.
Enjoy your homemade samosas!
Pro Tips :
Use the right flour: Samosas are traditionally made with all-purpose flour or maida in Hindi. This type of flour has a high gluten content which results in a flaky and crispy pastry. Make sure to use fresh flour and sift it before using to ensure that there are no lumps.
Use cold water: When making the dough for the pastry, use cold water instead of room temperature or warm water. This will help keep the dough firm and prevent it from becoming too elastic.
Rest the dough: Once the dough is made, let it rest for at least 30 minutes before rolling it out. This will allow the gluten to relax and make the dough easier to work with.
Don't overfill: When filling the samosas, be careful not to overfill them. Overfilling can cause the pastry to break or burst open while frying. A good rule of thumb is to use about 1-2 tablespoons of filling for each samosa, depending on the size.
Seal the edges properly: To ensure that the filling stays inside the samosas while frying, it's important to seal the edges properly. Use a mixture of flour and water to make a paste and use it to seal the edges of the pastry.
Fry on medium heat: Fry the samosas on medium heat to ensure that they cook evenly and don't burn. If the oil is too hot, the samosas will cook too quickly on the outside and remain raw on the inside.
Drain excess oil: Once the samosas are cooked, use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate. This will help absorb any excess oil and keep the samosas crispy.