Samosa Recipe By Nisha Madhulika
Samosa Recipe By Nisha Madhulika
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1/4 cup ghee (clarified butter)
- Water (as needed)
- 1/2 teaspoon carom seeds (ajwain)
- Salt to taste
For the filling:
- 3-4 boiled and mashed potatoes
- 1 cup boiled and peas
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 1-2 green chilies, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon dry mango powder (amchur)
- Salt to taste
- Fresh coriander leaves, chopped
Other:
- Oil for frying
Instructions:
- In a mixing bowl, combine the all-purpose flour, ghee, carom seeds, and salt. Gradually add water to form a smooth and firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
- Meanwhile, prepare the filling. Heat oil in a pan, add cumin seeds, and let them splutter. Add ginger-garlic paste and sauté until the raw smell disappears.
- Add chopped green chilies, boiled mashed potatoes, boiled peas, and stir well. Cook for a few minutes.
- Add turmeric powder, coriander powder, garam masala, dry mango powder, and salt. Mix everything thoroughly and cook for another 2-3 minutes.
- Garnish with fresh coriander leaves, mix well, and let the filling cool down.
- Divide the rested dough into small balls. Roll each ball into a thin oval or round shape.
- Cut the rolled dough in half to form two semi-circles. Create a cone shape by folding one semi-circle and sealing the edges with water.
- Fill the cone with the prepared potato-peas mixture and seal the open edge to form a triangular shape.
- Heat oil in a pan for deep frying. Once hot, fry the samosas until they turn golden brown and crisp.
- Remove the samosas and place them on absorbent paper to remove excess oil.
Your delicious homemade samosas are ready to be served! Enjoy them with mint chutney or tamarind sauce.
