Crispy Delights: Mastering the Art of Indian-Origin Samosas

Samosas, with their crispy exterior and flavorful filling, is one of the most beloved snacks in Indian cuisine. These triangular pastries filled with a delicious mixture of potatoes, spices, and other ingredients are enjoyed by people around the world. In this step-by-step guide, we will walk you through the process of making authentic Indian-origin samosas, ensuring that you can recreate this delectable treat in your very own kitchen.

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Ingredients: For the dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons ghee or vegetable oil
• Water (as needed)

For the filling:

• 3 large potatoes, boiled and mashed
• 1/2 cup green peas, boiled
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchur (dry mango powder)
• Salt to taste
• Vegetable oil for frying

Step-by-Step Instructions:

1. Making the Dough:

   • In a mixing bowl, combine the all-purpose flour and salt. Mix well.
   • Add ghee or vegetable oil to the flour mixture and rub it in with your fingertips until the mixture resembles breadcrumbs.
   • Gradually add water, a little at a time, and knead to form a firm dough.
   • Cover the dough with a damp cloth and let it rest for 20-30 minutes.
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2. Preparing the Filling:

   • Heat a tablespoon of oil in a pan over medium heat.
   • Add cumin seeds and let them splutter.
   • Add chopped onions, green chilies, and grated ginger. Sauté until the onions turn translucent.
   • Add coriander powder, garam masala, and amchur. Mix well.
   • Add mashed potatoes and boiled green peas. Mix thoroughly.
   • Season with salt according to your taste. Cook for 2-3 minutes, stirring continuously.
   • Remove the filling from the heat and let it cool.
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3. Shaping and Filling the Samosas:

   • Divide the dough into small lemon-sized balls.
   • Take one ball and roll it out into a thin oval shape. Cut it in half to form two semi-circles.
   • Take one semi-circle and fold it into a cone, overlapping the edges slightly.
   • Fill the cone with a spoonful of the prepared filling, leaving some space at the top.
   • Moisten the edges of the cone with water and seal it tightly to form a triangular samosa.
   • Repeat the process with the remaining dough and filling.
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4. Frying the Samosas:

   • Heat vegetable oil in a deep pan or kadhai over medium heat.
   • Once the oil is hot, carefully drop a few samosas into the oil and fry them until they turn golden brown and crispy. Fry them in small batches to ensure even cooking.
   • Remove the fried samosas using a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.
   • Repeat the frying process with the remaining samosas.
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5. Serving and Enjoying:

   • Serve the freshly fried samosas hot, accompanied by mint chutney or tamarind chutney.
   • Samosas can also be enjoyed with a cup of hot chai as a delightful snack or as part of a larger meal.

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Making Indian-origin samosas from scratch is a labor of love that rewards you with