Samosas are a popular Indian snack, enjoyed by people all around the world. These deep-fried, triangular pastries are filled with a variety of ingredients, most commonly potatoes and peas, but can also include meat or lentils. In this article, we will walk you through the process of making delicious homemade samosas from scratch.

Ingredients:

– For the dough:

– 2 cups all-purpose flour

– 1/2 teaspoon salt

– 4 tablespoons oil or ghee

– Ice-cold water, as needed

– For the filling:

– 4 medium potatoes, boiled and peeled

– 1 cup green peas (frozen or fresh)

– 1 onion, finely chopped

– 2 green chilies, finely chopped

– 1/2 teaspoon grated ginger

– A handful of chopped fresh cilantro leaves

  – Spices: 1 teaspoon cumin seeds, 1 teaspoon turmeric powder, and salt to taste

Instructions:

Step 1: Prepare the dough

– In a large bowl, combine the flour and salt.

– Slowly add oil or ghee while blending it into the flour with your fingertips. The best consistency should resemble breadcrumbs.

– Gradually pour ice-cold water little by little until a stiff dough forms. Knead the dough for approximately five minutes.

– Cover the dough with a damp cloth and set it aside for at least half an hour.

Step 2: Prepare the filling

– In a separate pan, heat around two tablespoons of oil and add cumin seeds. Allow them to crackle before adding the chopped onions and green chilies.

– Sauté until onions are translucent. Add grated ginger and cook for another minute.

– Stir in turmeric powder before introducing boiled potatoes and peas to the mixture.

– Mash the potatoes while mixing the filling and add salt to taste. Cook for a few minutes until the filling is well-blended.

– Add chopped cilantro leaves, mix well and set aside to cool completely.

Step 3: Assemble the samosas

– Divide the dough into equal portions and roll each piece into a ball.

– Roll out each ball into a thin, oval-shaped sheet, then cut it evenly in half.

– Take one-half of the sheet and fold it into a cone-like shape. Seal the edge where the straight ends meet using water or flour paste.

– Stuff the cone with the cooled filling (avoid overstuffing), ensuring there is space left at the top to seal the samosa later.

– Fold and press together the remaining open edges to create a well-sealed triangle.

Step 4: Deep fry the samosas

– Heat oil in a deep frying pan, making sure there’s enough oil to submerge the samosas fully.

– Once heated, gently slide a few samosas into the pan, being careful not to overcrowd them.

– Fry them on low-medium heat until they turn golden-brown, ensuring they cook evenly by turning them once in a while.

– Remove cooked samosas from oil using a slotted spoon, and place them on paper towels or an absorbent surface to remove excess oil.

Serve your homemade samosas hot with chutney or ketchup as an appetizer or snack.

Bon appétit!