Samosas: A Unique Twist on a Classic Favorite

Are you craving delicious samosas? You can make them yourself at home! It’s easier than you think. This recipe breaks down the process into three main steps: preparing the dough, making the filling, and assembling and frying.

In short, you’ll make a flaky dough with flour, oil, carom seeds, and water. The filling is a flavorful combination of mashed potatoes, peas (optional), spices, and herbs. Finally, you’ll assemble the samosas by folding dough pockets and filling them with the mixture before frying them until crisp and golden brown.

Ingredients

• For the Dough
  • All-purpose flour
  • Ghee or vegetable oil
  • Carom seeds (ajwain)
  • Salt
  • Water

• For the Filling
  • Boiled potatoes
  • Peas (optional)
  • Onion
  • Ginger
  • Green chili
  • Cumin seeds
  • Coriander powder
  • Garam masala
  • Red chili powder (optional)
  • Amchur or lemon juice (optional)
  • Cilantro
  • Salt

Instructions

Make the Dough

• Combine flour, carom seeds, and salt in a bowl.
• Rub in ghee or oil with your fingertips until it resembles breadcrumbs.
• Gradually add water to form a firm, non-sticky dough.
• Knead for a few minutes and let it rest for 30 minutes.

Make the Filling

• Mash the boiled potatoes.
• Heat oil in a pan, add cumin seeds, and let them splutter.
• Add chopped onions, ginger, and green chili. Saute until softened.
• Add spices like coriander powder, garam masala, red chili powder (if using), and amchur (or lemon juice).
• Stir in the mashed potatoes, peas (if using), and salt.
• Cook briefly until all ingredients are well combined.
• Add chopped cilantro and turn off the heat. Let the filling cool.

Assemble and Fry

• Divide the dough into equal balls.
• Roll each ball into a thin oval.
• Cut each oval in half.
• Brush the edges with water.
• Fold one half over the other to form a cone shape, sealing the edges with water.
• Fill the cone with potato mixture, leaving some space at the top.
• Seal the top with water.
• Heat oil in a pan.
• Gently fry the samosas in batches until golden brown and crispy.
• Drain on paper towels.

Tips

• Use a rolling pin to ensure the dough is rolled out evenly thin.
• Don’t overfill the samosas, or they might burst open while frying.
• You can adjust the spice level in the filling to your preference.
• Samosas taste best served hot with chutney or yogurt dip.

Enjoy your homemade snack Samosa with family and friends.