INGREDIENTS

For dough:
½ cup flour
¼ cup drinking water
1 tablespoon ghee
¼ teaspoon carom seeds
¼ teaspoon salt
For filling:
2 large potatoes, boiled, peeled, and nicely mashed
2 tablespoons fresh green peas, steamed
1 tablespoon olive oil
½ teaspoon cumin seeds
¼ teaspoon ginger, grated
A pinch of asafetida or hing (optional)
1 tablespoon fresh coriander leaves, finely chopped
1 small green chili, chopped
½ teaspoon dry coriander powder
½ teaspoon fennel seed powder
½ teaspoon garam masala
½ teaspoon salt
¼ teaspoon red chili powder
¼ teaspoon dry mango powder (optional) or 1 tablespoon fresh lemon juice
Vegetable oil, for frying

Blend with colorful spices
Blend with colorful spices
Directions:

1. In a large bowl add flour, oil, carom seeds, salt, water, and then knead it all into a soft dough. Do not over knead the dough.
2. Keep the dough aside, covered.
3. Meanwhile, heat oil in a cooking pan.
4. Add cumin seeds to the hot oil and let it crackle. Now, stir in ginger, asafetida, and cook it for about 15 seconds.
5. Add green chili, coriander powder, fennel powder, chopped coriander leaves, garam masala, salt, red chili powder, dry mango powder, potatoes, peas, and mix everything well until evenly combined.
6. Make 4 even-sized b*lls of the dough and roll it into ¼ cm thick rounds using a little oil and a rolling pin.
7. Cut the circle using a knife into equal halves or semi-circles.
8. Now, wet one-half of the straight end of the semi-circle and fold it into a cone while creating an empty cavity at the center to fill the potato filling. Seal the ends of the cone using some water and pressing the edges together.
9. Hold the cone with the pointy end downwards in your hand and fill the potato mixture into the dough cone.
10. Use little water to slightly wet base or the wider open end of the dough cone and then press the two ends together to seal the two ends firmly.
11. Place the filled dough aside and repeat this process with the remaining dough and filling mixture.
12. Deep fry in enough oil on medium to low heat until it turns light brown in color.
13. Serve hot samosas with green chutney, imli chutney, and enjoy!
With so much information about Samosa and with a detailed recipe, we are sure that you are badly craving one right now as well… So, go ahead and try making some yourself at your home!

Author Bio: Ligia Lugo