Samosa is a popular and beloved snack in Pakistan, known for its crispy outer shell and flavorful filling. It is commonly enjoyed as an appetizer, tea-time snack, or even as a quick meal option. This triangular-shaped pastry is filled with a delicious mixture of spiced potatoes, onions, and peas. In this article, we will share a traditional recipe for making samosas, along with the ingredients and preparation steps.
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons oil
- Water (as needed)
For the filling:
- 3 medium-sized potatoes, boiled and mashed
- 1/2 cup green peas, boiled
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- Oil for frying
Preparation:
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Start by making the dough for the samosa shells. In a mixing bowl, combine the all-purpose flour and salt. Mix well. Add the oil and mix again until the mixture resembles breadcrumbs.
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Gradually add water, a little at a time, and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and set it aside for about 15-20 minutes.
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While the dough is resting, prepare the filling. Heat a tablespoon of oil in a pan over medium heat. Add the cumin seeds and coriander seeds and sauté until they start to crackle.
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Add the chopped onions and green chilies to the pan and sauté until the onions turn golden brown. Stir in the ginger-garlic paste and cook for another minute.
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Add the boiled and mashed potatoes to the pan, followed by the boiled green peas. Mix well and cook for a few minutes. Add the red chili powder, turmeric powder, garam masala powder, and salt. Stir to combine all the ingredients evenly. Remove from heat and let the filling cool down.
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Now, it’s time to assemble the samosas. Divide the dough into small balls, roughly the size of a lemon. Roll out each ball into a thin circle, about 5-6 inches in diameter.
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Cut each circle in half to form semi-circles. Take one semi-circle and fold it into a cone shape, overlapping the straight edge. Seal the edges by applying a little water with your fingertips.
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Fill the cone with a tablespoon or two of the prepared filling. Press the open edge of the cone together to seal the samosa. Repeat this process with the remaining dough and filling.
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Heat oil in a deep frying pan over medium heat. Carefully slide the samosas into the hot oil, a few at a time. Fry them until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
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Serve the samosas hot with mint chutney, tamarind chutney, or ketchup. Enjoy the crispy and flavorful delight of homemade samosas!
Samosas are not only delicious but also a symbol of Pakistani culinary heritage. Whether you’re hosting a gathering, craving a snack, or simply want to indulge in some savory goodness, samosas are a perfect choice. So, roll up your sleeves, gather the ingredients, and give this authentic samosa recipe.