Samosas

Samosas

Ingredients:

**For the Dough:**
– 2 cups all-purpose flour
– 1/4 cup vegetable oil or ghee
– 1/2 teaspoon salt
– Water, as needed (about 1/2 cup)

**For the Filling:**
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 2 green chilies, finely chopped (optional)
– 2 large potatoes, boiled, peeled, and diced
– 1 cup green peas (fresh or frozen)
– 1 teaspoon ground coriander
– 1 teaspoon ground cumin
– 1 teaspoon garam masala
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh coriander leaves, chopped (optional)
– Oil for frying

Instructions:

1. **Prepare the Dough:**
– In a large mixing bowl, combine the flour, salt, and vegetable oil or ghee. Mix until the mixture resembles coarse crumbs.
– Gradually add water, a little at a time, and knead until a firm and smooth dough forms. Cover the dough with a damp cloth and let it rest for about 30 minutes.

2. **Prepare the Filling:**
– Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
– Add the chopped onion, garlic, ginger, and green chilies (if using). Sauté until the onions are golden brown.
– Add the diced potatoes and green peas to the pan. Stir well.
– Add the ground coriander, ground cumin, garam masala, turmeric powder, and salt. Mix thoroughly and cook for another 5-7 minutes, allowing the flavors to meld together.
– Remove the pan from the heat and stir in the chopped fresh coriander leaves (if using). Let the filling cool.

3. **Assemble the Samosas:**
– Divide the dough into small balls (about the size of a golf ball). Roll each ball into a thin oval or round shape on a lightly floured surface.
– Cut each rolled piece of dough in half to form two semicircles.
– Take one semicircle and fold it into a cone shape, sealing the edge with a little water.
– Fill the cone with about 1-2 tablespoons of the prepared filling.
– Seal the open edge of the cone by pressing the dough together, using a little water if needed. Ensure there are no gaps.

4. **Fry the Samosas:**
– Heat oil in a deep frying pan over medium heat. The oil should be hot but not smoking.
– Fry the samosas in batches until they are golden brown and crispy, turning occasionally to ensure even cooking. This should take about 5-7 minutes per batch.
– Remove the fried samosas with a slotted spoon and drain on paper towels.

5. **Serve:**
– Serve the samosas hot with chutney, ketchup, or your favorite dipping sauce.