Samosa

Step-by-Step Instructions

1. 1

   In a large mixing bowl, combine the all-purpose flour, salt, and cumin seeds. Mix well and add the oil. Gradually add water while kneading the mixture until it forms a smooth and firm dough. Cover with a damp cloth and let it rest for about 30 minutes.

2. 2

   While the dough is resting, peel and boil the potatoes until fork-tender, about 15-20 minutes. Drain and allow them to cool, then mash them in a bowl until smooth.

3. 3

   In a frying pan, heat 2 tablespoons of oil over medium heat. Add the finely chopped onion and sauté until it turns golden brown, about 5-7 minutes. Add the ginger-garlic paste and chopped green chilies, cooking for an additional 2 minutes until fragrant.

4. 4

   Stir in the mashed potatoes, green peas, coriander powder, garam masala, turmeric powder, and lemon juice. Mix well and cook for 3-4 minutes, allowing the spices to meld together. Remove from heat and let the filling cool.

5. 5

   Divide the rested dough into 12 equal portions and roll each portion into a ball. On a lightly floured surface, roll each ball into a thin oval shape, about 6 inches long and 4 inches wide.

6. 6

   Cut each oval in half, creating two semi-circles. Take one semi-circle, and form a cone by bringing the straight edges together and sealing them with a little water. Pinch the edge to ensure it holds its shape.

7. 7

   Fill the cone with about 1-2 tablespoons of the potato filling, then seal the open edge by pressing it together with your fingers, ensuring there are no gaps. Repeat the process for the remaining dough and filling.

8. 8

   In a deep frying pan, heat oil over medium-high heat until it reaches about 350°F (175°C). To check, drop a small piece of dough; it should sizzle and rise immediately.

9. 9

   Carefully place the samosas in the hot oil, making sure not to overcrowd the pan. Fry them until golden brown and crispy, about 5-7 minutes, turning occasionally for even cooking.

10. 10

    Once golden, remove the samosas using a slotted spoon and drain them on paper towels. Allow them to cool slightly before serving.

11. 11

    Serve the samosas hot with mint chutney or tamarind sauce for dipping. Enjoy your authentic snacks!