How to Easy Make Indian Samosa at Home

 How to Make Samosa | Perfect Samosa Recipe

Here's a delicious recipe for making perfect samosas at home!

Ingredients

 For the Dough:

- 2 cups all-purpose flour

- 4 tablespoons oil or ghee

- 1/2 teaspoon carom seeds (ajwain) or cumin seeds

- 1/2 teaspoon salt

- Water, as needed

For the Filling:

- 2 large potatoes, boiled and mashed

- 1/2 cup green peas (fresh or frozen)

- 1 tablespoon oil

- 1 teaspoon cumin seeds

- 1 teaspoon ginger, finely grated

- 2-3 green chilies, finely chopped (adjust to taste)

- 1/2 teaspoon garam masala

- 1/2 teaspoon cumin powder

- 1/2 teaspoon coriander powder

- 1/2 teaspoon amchur (dried mango powder)

- Salt, to taste

- Fresh cilantro, chopped (optional)

 For Frying:

- Oil for deep frying

Instructions

 Prepare the Dough:

1. In a mixing bowl, combine the flour, salt, and carom or cumin seeds.

2. Add the oil or ghee and mix well until the mixture resembles coarse crumbs.

3. Gradually add water, kneading until you form a smooth, firm dough. Cover it with a damp cloth and let it rest for about 30 minutes.

Prepare the Filling:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

2. Add grated ginger and green chilies, sautéing for a minute.

3. Add the boiled and mashed potatoes and green peas, mixing well.

4. Stir in garam masala, cumin powder, coriander powder, amchur, and salt. Cook for a few minutes, then remove from heat. Add chopped cilantro if using. Allow the mixture to cool.

 Assemble the Samosas:

1. Divide the dough into equal portions (about 8-10).

2. Roll each portion into a ball, then flatten it into an oval shape (about 1/8 inch thick).

3. Cut the oval in half to form two semi-circles. Take one semi-circle and form a cone by bringing the straight edge together and sealing it with a little water.

4. Fill the cone with the potato filling, then seal the open edge by pressing it together, ensuring no filling escapes.

 Fry the Samosas:

1. Heat oil in a deep pan over medium heat. To check if the oil is ready, drop a small piece of dough; it should sizzle and rise.

2. Fry the samosas in batches, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, about 5-7 minutes.

3. Remove them with a slotted spoon and drain on paper towels.

 Serve:

Enjoy your samosas hot with mint chutney or tamarind sauce!

Tips:

- You can customize the filling by adding spices or other vegetables as per your preference.

- For a healthier option, you can bake the samosas instead of frying.

Enjoy your cooking!