Traditional Samosa Recipe

 Here's a traditional recipe for making classic samosas, filled with a spiced potato and pea mixture and wrapped in a crispy pastry.

Traditional Samosa Recipe

Ingredients:

For the Filling:

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 medium potatoes, peeled and diced
• 1 cup frozen peas
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lemon

For the Dough:

• 2 cups all-purpose flour
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• Water, as needed

For Frying:

• Vegetable oil

Instructions:

Prepare the Filling:

1. Heat the Oil: In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and mustard seeds, and cook until they start to pop.
2. Cook the Aromatics: Add the chopped onion and sauté until golden brown. Stir in the garlic and ginger and cook for another minute.
3. Add Potatoes: Add the diced potatoes and cook for 5-7 minutes, stirring occasionally, until they start to soften.
4. Add Spices: Stir in the ground cumin, ground coriander, turmeric powder, garam masala, and chili powder. Cook for another 2 minutes to toast the spices.
5. Add Peas: Mix in the frozen peas and cook until everything is heated through and the potatoes are tender. Season with salt to taste.
6. Finish: Remove from heat, stir in the chopped cilantro and lemon juice. Let the filling cool slightly before using.

Prepare the Dough:

1. Mix Ingredients: In a large bowl, combine the flour, salt, and vegetable oil. Rub the oil into the flour until it resembles coarse crumbs.
2. Add Water: Gradually add water, a little at a time, until the dough comes together. Knead for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Assemble the Samosas:

1. Divide the Dough: Divide the dough into 8-10 equal balls. Roll each ball into a thin oval or circle (about 6 inches in diameter).
2. Cut and Shape: Cut each circle in half to form two semi-circles. Fold each semi-circle into a cone shape, sealing the edge with a bit of water. Fill the cone with the prepared filling, then seal the open edge by pinching the sides together to form a triangular shape. Ensure the filling is well-sealed to avoid leakage during frying.

Fry the Samosas:

1. Heat the Oil: In a deep pan or fryer, heat enough vegetable oil to submerge the samosas (about 350°F or 175°C).
2. Fry: Carefully drop the samosas into the hot oil in batches, without overcrowding. Fry until golden brown and crispy, about 5-7 minutes. Turn occasionally for even cooking.
3. Drain: Remove with a slotted spoon and drain on paper towels.

Serve:

Serve your traditional samosas hot with tamarind chutney, mint chutney, or your favorite dipping sauce. Enjoy the crispy, flavorful goodness!

Feel free to adjust the spices to your taste or try different fillings if you're in the mood for a variation!