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Samosas are a beloved Indian snack known for their crispy pastry and savory filling. They’re perfect for entertaining friends, sharing at potlucks, or simply enjoying as a cozy homemade treat. Below is a simple recipe to whip up these crunchy, fragrant triangles in no time.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons vegetable oil (plus extra for deep-frying)
- ½ teaspoon salt
- ¾ cup warm water (or as needed)
- 2 tablespoons butter (optional, for extra richness)
- 2 medium potatoes, boiled and diced
- 1 cup green peas (fresh or frozen)
- ½ teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon grated ginger
- Salt to taste
Instructions
Begin by preparing the dough. In a large mixing bowl, combine the all-purpose flour and salt, then drizzle in the vegetable oil. Rub the oil into the flour using your fingertips until it resembles slightly coarse crumbs. Next, add warm water little by little, kneading until a firm, smooth dough forms. If using butter, knead it in at this point. Cover the dough with a damp cloth and set it aside to rest.
Meanwhile, make the filling. Heat a small amount of oil in a pan over medium heat, then add the cumin seeds. Once they sizzle, stir in the ginger and let it cook for a few seconds. Tip in the boiled potatoes and green peas, followed by the garam masala, red chili powder, turmeric, and a pinch of salt. Give it all a good stir, cooking for a few minutes until the flavors meld together. Turn off the heat and allow the filling to cool.
Next, divide the dough into equal portions and roll each piece into a thin oval. Cut the oval in half to form two semicircles. Take one semicircle and shape it into a cone by joining the straight edges with a dab of water. Fill the cone with a generous spoonful of the potato-pea mixture, then seal the top by pinching the edges together. Repeat with the remaining dough and filling.
In a saucepan or deep fryer, warm enough vegetable oil to submerge the samosas. Once the oil is hot (test by dropping in a small piece of dough—it should sizzle and rise to the top), carefully slide in the samosas in small batches. Fry them until they turn golden brown and crisp, then remove with a slotted spoon and transfer to a plate lined with paper towels.
Serve your fresh samosas piping hot with mint chutney, tamarind chutney, or your favorite sauce on the side.
These samosas delight everyone from spice lovers to fans of comforting, hearty fare. They offer just the right mix of crisp and flavorful, and can easily be tweaked—even adding carrots, cauliflower, or other vegetables. For a lighter option, consider baking them instead of deep-frying. Whether you serve them as an appetizer or a midday snack, these delightful pockets of spiced goodness are sure to win you praise every time.
