Description: Samosas are a popular Indian snack consisting of spiced, seasoned fillings encased in a crispy pastry shell. These triangular pastries are typically filled with a mixture of potatoes, peas, and spices, though variations may include meat or other vegetables. Served hot with a variety of chutneys or sauces, samosas are beloved for their crunchy exterior and flavorful interior, making them a perfect appetizer or snack.
History: Samosas have a rich history that dates back to the Middle East, with origins likely tracing back to ancient Persia. They were introduced to the Indian subcontinent by traders and invaders, where they evolved to suit local tastes and ingredients. In India, samosas have become an integral part of the cuisine, enjoyed by people of all ages. The dish is often served during festive occasions and as a popular street food snack across South Asia and beyond.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serving Size: 6-8 samosas (about 4 servings)
Ingredients:
For the Filling:
- 2 large potatoes, peeled and diced
- 1 cup frozen peas
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
For the Pastry:
- 2 cups all-purpose flour
- 1/4 cup vegetable oil or ghee
- 1/2 teaspoon salt
- Water, as needed to form a dough
For Frying:
- Vegetable oil for deep frying
Instructions:
Prepare the Filling:
- Boil the diced potatoes in salted water until tender, about 10 minutes. Drain and set aside.
- In a pan, heat the vegetable oil over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
- Add the cooked potatoes, peas, ground coriander, ground cumin, turmeric powder, garam masala, red chili powder, and salt. Cook for 5-7 minutes, stirring occasionally.
- Stir in the chopped cilantro and lemon juice. Mix well and set aside to cool.
Prepare the Pastry:
- In a 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 to form a smooth, elastic dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Assemble the Samosas:
- Divide the dough into 10-12 equal portions and roll each portion into a thin circle about 6 inches in diameter.
- Cut each circle in half to form semi-circles. Fold each semi-circle into a cone shape, sealing the edge with a little water.
- Fill the cone with the potato filling and seal the open edge to form a triangular shape. Pinch the edges to ensure they are tightly sealed. Repeat with the remaining dough and filling.
Fry the Samosas:
- Heat vegetable oil in a deep frying pan or kadai over medium heat.
- Fry the samosas in batches, turning occasionally, until they are golden brown and crispy, about 5-7 minutes.
- Remove the samosas with a slotted spoon and drain on paper towels.
Serve:
- Serve the hot samosas with mint chutney, tamarind chutney, or your favorite dipping sauce.
Final Thoughts: Samosas are a quintessential Indian snack that captures the essence of comfort food with their crispy texture and flavorful filling. Their versatility allows for a range of fillings and variations, from traditional spiced potatoes to more inventive options. Samosas make for an ideal appetizer or snack for gatherings and are a great way to introduce the vibrant flavors of Indian cuisine. Whether enjoyed at a festive occasion or as a simple treat, samosas are sure to delight with every bite.