Samosa
It is a popular snack in many parts of the world, particularly in India. They are triangular-shaped pastries filled with a variety of savory fillings such as potatoes, peas, onions, and spices. They are typically fried, but can also be baked. The dough for samosas is made from flour and can be seasoned with spices or salt. The filling is typically a mixture of mashed potatoes, peas, onions, ginger, chili peppers, and a variety of spices. Samosas are often served as an appetizer or snack and can be enjoyed with chutney or other dips.
To make samosas, you will need:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup ghee or vegetable oil
- 1/2 cup water
- 1 cup mashed potatoes
- 1/2 cup peas
- 1/4 cup diced onion
- 1 tbsp grated ginger
- 1 tbsp diced green chili pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp garam masala
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions:
- In a large mixing bowl, combine the flour and salt. Gradually add the ghee or oil, mixing until the mixture resembles coarse crumbs. Gradually add the water and mix until a dough forms. Knead the dough for about 5 minutes, then cover and set aside to rest for 30 minutes.
- In a pan, heat a small amount of oil over medium heat. Add the onion and ginger and cook until softened. Add the peas, potatoes, green chili pepper, cumin, coriander, turmeric, garam masala, salt, and pepper. Mix well and cook for a few more minutes. Remove from heat and let cool.
- Divide the dough into 12 equal portions. Roll each portion into a ball. Flatten each ball into a disk and roll it out into a circle about 6 inches in diameter. Cut each circle in half to form two semi-circles.
- Place a heaping tablespoon of the filling onto one half of each semi-circle. Dampen the edges of the dough with a little water. Fold the other half of the dough over the filling to form a cone shape. Press the edges to seal the samosa.
- Heat oil in a deep pan or wok over medium heat. Gently place the samosas in the oil and fry until golden brown. Drain on paper towels and serve.
