samosa recipe at home
Vegetable Samosa is a popular Indian snack known for its delectable blend of spiced vegetables encased in a crispy, golden-brown pastry shell. This iconic street food is not only delicious but also easy to make at home. Discover how to prepare these savory treats with our step-by-step recipe.
Ingredients
For the Pastry:
- 2 cups all-purpose flour
- 4 tablespoons oil or ghee (clarified butter)
- A pinch of salt
- Water for kneading
For the Filling:
- 3 medium potatoes, boiled and diced
- 1 cup 1 cup green peas (fresh or frozen)
- 1 small onion, finely chopped
- 1 green chili, finely chopped (adjust to your spice preference)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Oil for frying
Instructions
Making the Pastry:
- In a mixing bowl, combine the all-purpose flour, a pinch of salt, and 4 tablespoons of oil or ghee.
- Gradually add water and knead the mixture into a smooth, firm dough. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Preparing the Filling:
- In a pan, heat some oil. Add cumin seeds and let them splutter.
- Add chopped onions and green chilies. Sauté until the onions turn translucent.
- Stir in the boiled and diced potatoes, green peas, and all the spices (coriander powder, garam masala, turmeric, red chili powder, and salt). Cook for a few minutes until the filling is well-spiced and heated through. Let it cool.
Assembling and Frying:
- Divide the rested dough into small, equal-sized balls.
- Roll each ball into a thin oval shape, then cut it in half to create two semi-circles.
- Take one semi-circle, brush water along the straight edge, and fold it into a cone shape.
- Fill the cone with the prepared vegetable filling.
- Seal the open edge, creating a triangular pastry. Ensure it's sealed tightly.
- Heat oil in a deep pan for frying. Once hot, reduce the heat to medium and carefully add the samosas. Fry until they are golden brown and crispy.
- Remove the samosas and place them on paper towels to drain excess oil.