Samosas

Samosas are iconic, triangular-shaped pastries that have become a staple in Indian cuisine and are beloved worldwide. These delectable treats are filled with a mixture of seasoned potatoes, vegetables, and sometimes meat, enveloped in a crispy and flaky pastry crust. With their irresistible flavors and versatility, samosas have gained immense popularity as a popular street food, appetizer, or snack. In this article, we will delve into the world of samosas, exploring their origins, flavors, and providing a recipe for you to recreate this classic Indian delicacy in your own kitchen.

Origins of Samosas: Samosas have a fascinating history that spans centuries and cultural influences. It is believed that they were introduced to the Indian subcontinent by traders from Central Asia. Over time, samosas became an integral part of Indian cuisine, with regional variations in fillings and cooking methods. Today, they are enjoyed in various forms, from street-side stalls to fine dining establishments.

A Recipe for Classic Potato and Pea Samosas:

Ingredients:

For the Samosa Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• Water, as needed

For the Filling:

• 2 large potatoes, boiled and mashed
• 1/2 cup peas (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 green chili, finely chopped (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• Salt to taste
• Vegetable oil for frying

Instructions:

1. Prepare the Samosa Dough:
   • In a mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and mix well until the flour resembles breadcrumbs.
   • Gradually add water, a little at a time, and knead until a smooth and pliable dough is formed. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
2. Prepare the Filling:
   • In a skillet, heat a tablespoon of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
   • Add the chopped onions, minced garlic, grated ginger, and green chili (if using). Sauté until the onions turn translucent.
   • Add the peas and cook for a couple of minutes. Then, add the turmeric powder, coriander powder, red chili powder, and garam masala. Stir well to coat the peas and onions with the spices.
   • Add the mashed potatoes and salt. Mix everything together until well combined. Cook for a few minutes, allowing the flavors to meld. Remove from heat and let the filling cool.
3. Shape and Fill the Samosas:
   • Divide the dough into equal-sized balls. Roll each ball into a thin, circular disc of approximately 6-7 inches (15-18 cm) in diameter.
   • Cut each disc in half to form two semicircles.
   • Take one semicircle and fold it into a cone shape, overlapping the edges and sealing them with water.
   • Fill the cone with a tablespoon or two of the prepared potato and pea filling. Ensure not to overfill, as it may make sealing difficult.
   • Moisten the edges of the dough cone with water and press them together to seal the samosa. Repeat the process with the remaining dough and filling.
4. Fry the Samosas:
   • Heat vegetable oil in a deep frying pan or skillet over medium heat.
   • Carefully slide a few samosas into the hot oil and fry until they turn golden brown and crispy. Flip them occasionally for even browning.
   • Once cooked, remove the samosas from the oil and place them on a paper towel-lined plate to drain excess oil.
5. Serve and Enjoy:
   • Serve the hot and crispy samosas with your favorite chutney, such as mint chutney or tamarind chutney.
   • Samosas can be enjoyed as an appetizer, snack, or even as part of a meal. They pair wonderfully with a cup of masala chai.