Samosas recipies and cooking method

Samosas  recipies and cooking method 

Samosas are delicious, crispy pastries filled with a variety of ingredients. Here’s a basic recipe for traditional vegetable samosas. You can adjust the spices and fillings to your taste!

   

Ingredients

For the Filling:

• 2 large potatoes, peeled and diced
• 1 cup green peas (fresh or frozen)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds (optional)
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh cilantro, chopped (optional)
• 1 tablespoon lemon juice

• For the Dough:

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

  For Frying:

  • Oil for deep frying
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    Instructions

    1. Prepare the Dough:

    1. In a large bowl, mix the flour, salt, and oil or ghee.
    2. Gradually add water, a little at a time, until the dough comes together. It should be smooth and pliable.
    3. Cover with a damp cloth and let it rest for at least 30 minutes.

    2. Make the Filling:

    1. Boil the diced potatoes until tender. Drain and mash them slightly.
    2. In a pan, heat oil over medium heat. Add cumin seeds (and mustard seeds if using) and let them sizzle.
    3. Add the chopped onions, garlic, ginger, and green chilies. Sauté until the onions are golden brown.
    4. Add the turmeric, ground coriander, and salt. Mix well.
    5. Stir in the boiled potatoes and green peas. Cook for a few minutes, mixing well to combine the spices with the potatoes.
    6. Add garam masala and mix thoroughly. Adjust seasoning if needed.
    7. Remove from heat and stir in lemon juice and chopped cilantro if desired. Let the filling cool.

    3. Assemble the Samosas:

    1. Divide the dough into small balls. Roll each ball into a thin oval or circle, about 6 inches in diameter.
    2. Cut the circle in half to make two semi-circles.
    3. Form a cone shape with each semi-circle by folding it over, sealing the edge with a little water.
    4. Fill the cone with the prepared filling, then pinch the open edge to seal, shaping it into a triangular samosa. Make sure all edges are well sealed to prevent the filling from leaking during frying.

    5. 4. Fry the Samosas:

       1. Heat oil in a deep frying pan or wok over medium heat. To test if the oil is ready, drop a small piece of dough into the oil; it should rise to the surface and start bubbling.
       2. Carefully slide in a few samosas at a time, without overcrowding the pan.
       3. Fry until they are golden brown and crispy, turning them occasionally to ensure even cooking.
       4. Remove with a slotted spoon and drain on paper towels.

       5. Serve:

       Enjoy your samosas hot with chutneys or your favorite dipping sauces!

       Variations

       • Meat Samosas: You can substitute the vegetable filling with ground meat (beef, lamb, or chicken). Cook the meat with similar spices and prepare it as you would with the vegetable filling.
       • Spicy Samosas: Add more green chilies or red chili powder to increase the heat.
       • Sweet Samosas: Try a filling of sweetened coconut and nuts for a dessert version.

       Feel free to experiment with different fillings and spices to suit your taste!