A samosa is a flavorful, deep-fried, triangular pastry, filled with a savoury filling such as spiced potatoes, peas, onions, and sometimes meat. This delicious snack has its roots in the Middle East and Indian subcontinent. In this article, we will unveil the secrets behind making the perfect samosas from scratch.

Ingredients:

– For the dough:

– 2 cups all-purpose flour

– 1/4 cup vegetable oil

– 1/2 teaspoon salt

– Water as needed

– For the filling:

– 2 large potatoes, boiled and roughly mashed

– 1 cup frozen peas, thawed

– 1 medium onion, finely chopped

– 1 tablespoon ginger-garlic paste

– 1 green chili, finely chopped (optional)

– 1 teaspoon cumin seeds

– 1 teaspoon garam masala

– 1/2 teaspoon turmeric powder

– Salt to taste

– Oil for frying

Instructions:

Preparing the dough:

1. In a large mixing bowl, combine the flour, vegetable oil, and salt.

2. Gradually add water to the mixture while kneading it until you achieve a soft and smooth dough.

3. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Preparing the filling:

4. Heat about two tablespoons of oil in a pan.

5. Add cumin seeds and let them sizzle for a few seconds.

6. Add onions and sauté them until they become translucent.

7. Stir in the ginger-garlic paste and green chili (if using), cooking until raw smell disappears.

8. Add turmeric powder and garam masala, combining everything well.

9. Add the mashed potatoes and peas to the pan and mix everything together, seasoning with salt to taste.

10. Cook the filling for another few minutes, ensuring everything is properly combined. Set aside and let it cool.

Assembling and frying the samosas:

11. Divide the dough into equal-sized balls.

12. Roll each ball into a thin oval shape and cut it in half, creating two semi-circles.

13. Wet the edges of the semi-circle with some water and form a cone shape by bringing the straight edges together, pinching the ends to seal them.

14. Fill the cone with some of the prepared filling, ensuring not to overfill, leaving enough space for sealing.

15. Wet the edges again and pinch them together to create a tight seal.

16. Repeat this process with all of the dough balls and filling.

17. Heat oil in a deep frying pan or wok for deep-frying your samosas.

18. Fry each samosa one by one (or in small batches) on medium heat, ensuring they don’t stick together or burn, until they are golden brown on all sides.

Finally, take out your samosas from the oil and place them on a paper towel to drain excess oil. Serve them hot alongside some tangy chutney or sauce for dipping.

There you have it – you now have all the secrets to making mouthwatering samosas from scratch. Enjoy these delightful bites as an appetizer, accompaniment, or simply indulge in them as a scrumptious snack!