Here is the Samosa Recipe:

Samosas are a favorite snack that travels from the streets of South Asia into every kitchen across the world. It’s a recipe for those deliciously crispy pastries, filled in general with the spiced potato and pea mixture, with some pieces of meat in them, perfectly suited for get-togethers, served with a cup of tea or as a snack at noon. Apart from tasting so well, samosas are a cultural symbol of comfort and togetherness for countries like India, Pakistan, and many more. Whether you make them for family gatherings, celebration, or you just feel a craving for some savory snack, learning how to make samosas from scratch is fun and rewarding. This article will take you through a step-by-step samosa recipe that is sure to keep your kitchen smelling delicious and bring in guests wanting more and more.

A Brief History of Samosas

The history of the origin of the samosa traces back to the Middle East and Central Asia. However, the first written records of similar dishes go as far back as the 10th century. As an outcome of trade routes, it eventually ended up on the Indian subcontinent and in its final forms ended up to be this spiced, triangular pastry we eat today. The word “samosa” traces back from the Persian term “sambosa” which most probably is an extension of the Arabic term “samsa”.

These really flourished in the Indian subcontinent during the Mughal era, when flaky, crumbly dough nicely balanced with rich filling flavours. The recipe changed with culture through the ages, and in that way a tremendous variety came out in filling as well as seasoning. These days, in streets of Pakistan or high profile restaurants of West, samosas are relished.

Ingredients of Samosa Filling:

Potatoes spiced with some peas added in, filling for samosas in the old times. In fact, however, you would like to add one or two of your own choice items in it; so you can use meat, cheese, or even paneer to add to its filling.
It is the basic filling and indeed no one could dispute the stuffing.
For stuffing:
Boiled, peeled and mashed Potatoes – 4
Frozen or Fresh green peas-1/2 cup
Chopped Onion-1.

• Green chilies : 2-3, chopped (as required).
• Ginger : 1-inch piece, grated or minced.
• Garlic : 3-4 cloves, minced (optional).
• Coriander leaves : 2 tablespoons, for garnishing.
• Lemon juice : 1 tablespoon.
• Oil : 2 tablespoons, for sautéing.

Stuffing Spices

• Cumin seeds : ½ tsp.
• Coriander powder : 1 tsp.
• Cumin powder : 1 tsp.
• Turmeric powder : ½ tsp.
• Garam masala : 1 tsp.
• Red chili powder: 1/2 teaspoon according to your taste.
• Amchur (dry mango powder): 1/2 teaspoon, optional. This will give a tangy flavor.
• Salt: to taste

Dough:

• All-purpose flour: 2 cups
• Oil or ghee: 3 tablespoons
• Salt: 1/2 teaspoon
• Carom seeds (ajwain): 1/4 teaspoon,optional. This will provide a good aroma.
• Water: 1/2 cup or as needed.

For Frying:

• Oil: To fry the samosas.

How to Make Samosas Step by Step

Samosas appear to be quite intimidating to make at home, but just a little patience and practice, and you’ll be producing perfectly crispy and flavorful samosas from scratch. So, here’s a step-by-step guide to help you out.

Step 1: Preparing the Filling

1. Boil the potatoes: Boil the potatoes in a large vessel till soft. Peel and crush them later. Let it cool down.

Sauté the vegetables: Pour 2 tablespoons of oil in a pan. In a medium flame, let the oil start to heat up. Add cumin seeds and let splutter for a few seconds. Then add finely chopped onions in the pan and sauté till the onions will become brown.

Include spices and vegetables to the sautéed onions. Add ginger, garlic, chopped green chilies, and sauté for a minute until aromatic, followed by the addition of green peas, cooking for almost 3-4 minutes.

4. Masala Mix Ground spice Coriander powder Cumin powder Turmeric Red chilli powder Garam masala Amchur powder Continue to cook while stirring and allow the flavors of spices to blend together for the next 2 minutes.
5. Mix with Potatoes: Add the mashed potatoes to the pan and mix everything well together. Make sure that the spices well blend into the potatoes. Add salt according to your taste, finally stir in coriander leaves chopped and lemon juice.
6. Cool the Filling: After everything has been mixed, remove the pan from the stove let it cool down before assembling the samosas.

Step 2: Making the Dough

1. Fatteh ka dough Mix all-purpose flour with salt in a big mixing bowl. Add carom seeds if using. Rub in oil or ghee with your fingertips until it starts to look like breadcrumbs.
2. Kneading of dough: Slowly pour water in drops while kneading the dough so that it softens, but should not become sticky or mushy. Wrap with a moist cloth and keep it resting for at least 20-30 minutes.

Step 3: Stuffing and shaping the Samosas

1. Dough division Prior to rolling, divide the rested dough into smaller balls of uniform size, close to the diameter of a golf ball. Carry on and roll each one into a round ball, then flattened oval or circle shape.
2. Roll out the dough: Take a rolling pin and roll each ball of dough into a thin oval or circle, about 6-8 inches in diameter. Do not roll it too thin, or the samosa might break when fried.
3. Cut into halves: Cut each rolled dough circle in half to create two semi-circles.
4. Cone: From one of the half circles take the folded portion to make a cone and squeeze edges together; keep the top open.
5. Fill in the Cone: Fill in the cone with cooled potato filling and leave some portion open at the top for closing.
6. Seal the Samosa: Moisten the edges of the open side with a little water and seal by pinching them together. Seal the samosas tight so that there is no spillage of the filling when frying.

Step 4: Fry the Samosas

1. Heat the Oil Place oil in a deep frying pan or wok and heat over medium. Oil should be hot enough that small piece of dough dropped into it sizzles immediately but not too hot and the samosas will burn from outside without being cooked properly from inside.
2. Fry Samosas: Put the prepared samosas into the oil, but in small batches, only half of the pan at a time, as not to overcrowd it, placing a few samosas at a time. The sizzling will decrease in about 4-5 minutes with often turning the sides of the samosas all golden brown.
3. Drain Oil: From the oil, take out the samosas using the slotted spoon and place those on a plate lined with a paper towel that will absorb all other oils.
4. Step for Serving and Relishing

Best enjoyed hot and crispy, samosas go best with a tangy tamarind chutney, mint chutney, or a simple yogurt dip. It can also be enjoyed with a cup of chai for a snack experience at its best.

Tips for Superb Samosas

Give it a flaky texture: Add ghee to the dough so that your samosas would have a crust which is both flaky and flavorful.

• Seal Tight: The edges of the samosas should be sealed well so that the filling does not ooze out when fried.
• Do Not Overfill: Do not fill the samosas too much. This makes the samosas break open in the frying process.
• Deep Fry: Fry the samosas over medium heat. If fried at a high temperature, the outer shell will be browned and not the inside of the samosas.
• Variety Fillings: It can be prepared with ground meat, cheese, and even lentil for the samosa recipe that is an innovative twist over this traditional recipe.

Conclusion

Samosas are one of the very nice snacks consisting of a crispy outer layer with spicy, savory fillings. Through this recipe, it has been easy to make samosas at home and then alter the taste according to personal preference for everyone. What you would be proud to make all the samosas from scratch before bringing them for a party or even a gathering in your home for your families to enjoy a comfort in bite of freshly prepared crispy hot samosas.

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