Ingredients
For the Dough:
- 2 cups all-purpose flour (maida)
- 1/4 cup oil or ghee
- 1/2 teaspoon carom seeds (ajwain)
- 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 mustard seeds (optional)
- 1 teaspoon ginger, grated
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves, chopped
For Frying:
- Oil (for deep frying)
Instructions
1. Prepare the Dough:
- In a mixing bowl, combine the flour, carom seeds, and salt. Add the oil or ghee and mix until crumbly.
- Gradually add water and knead to form a smooth, firm dough. Cover with a damp cloth and let it rest for 30 minutes.
2. Prepare the Filling:
- Heat oil in a pan. Add cumin seeds and mustard seeds, allowing them to splutter.
- Add ginger and green chilies; sauté for a minute.
- Add the boiled and mashed potatoes and peas. Mix well.
- Stir in garam masala, red chili powder, turmeric powder, and salt. Cook for a few minutes, then add chopped coriander. Let it cool.
3. Shape the Samosas:
- Divide the dough into small balls. Roll each ball into a circle about 6 inches in diameter.
- Cut the circle in half to form two semi-circles. Take one semi-circle, and fold it into a cone shape, sealing the edge with a little water.
- Fill the cone with the potato-pea filling and seal the open edge by pressing firmly with your fingers.
4. Fry the Samosas:
- Heat oil in a deep frying pan over medium heat. Once hot, carefully add the samosas in batches.
- Fry until they are golden brown and crispy, turning occasionally for even cooking. Remove and drain on paper towels.
5. Serve:
- Serve hot with mint chutney, tamarind chutney, or ketchup.
Enjoy your homemade samosas!
