Recipe of Samosa:

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Yes, here's how to make the delectable Indian delicacy known as samosas:

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Components:

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Regarding the dough:

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2. Two cups of maida all-purpose flour
3. 1/4 tsp salt
4. 1/4 cup ghee, or clarified butter, or vegetable oil
5. Water to knead, as needed (about 1/2 to 3/4 cup)

Regarding the filling:

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1. Three to four medium-sized potatoes, peeled, boiled, then mashed
2. Half a cup of boiling green peas (optional)
3. One tablespoon of vegetable oil
4. One tsp cumin seeds
5. one tsp finely chopped ginger
6. One finely chopped green chile (adjust to taste)
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8. Half a teaspoon of powdered turmeric
9. One tsp powdered coriander
10. One tsp garam masala
11. One tsp amchur, or powdered dried mango, or chaat masala
12. Add salt to taste.
13. chopped fresh coriander leaves (optional)
14. Deep-frying oil

Guidelines:

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1. Get the dough ready:

Using your fingertips, stir in the vegetable oil or ghee until the mixture resembles breadcrumbs.

Add the water gradually, a bit at a time, and knead the dough until it's firm and smooth.

The dough should rest for at least thirty minutes after being covered with a moist cloth.

2. Get the filling ready:

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Sprinkle in the cumin seeds and watch them pop.

Add the chopped green chile and grated ginger, and sauté for a brief moment.

Add the garam masala, coriander powder, and turmeric powder. Mix thoroughly.

Add the mashed, boiling potatoes and, if using, the boiled peas. Combine all ingredients.

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Shape and fill the samosas:

1. Divide the rested dough into equal-sized balls, about the size of a small lemon.
2. Roll each ball into a circle of about 6-7 inches in diameter.
3. Cut each circle in half to get two semi-circles.
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5. Take one semi-circle and fold it into a cone shape, sealing the edges with a little water.
6. Fill the cone with a tablespoon or so of the prepared potato filling.
7. Seal the top of the cone by folding and pinching the edges together to form a triangular pocket. Ensure it is sealed well to prevent the filling from leaking out during frying.
8. Repeat with the remaining dough and filling to make all the samosas.

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Cook the samosas:

Depending on the size of your pan, carefully slide in two to three samosas at a time while the oil is heated.

Cook over medium-low heat, stirring from time to time, until they become crisp and golden brown on all sides.

To get rid of extra oil, remove with a slotted spoon and drain on paper towels.

Proceed with the leftover samosas.

5. Present:

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

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Delight in your self-made samosas! The best way to eat them is hot and fresh, just out of the skillet.

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