Samosa English Simple Recipes

 

English Simple Recipes

Ingredients:

• For the filling:

  • 2 medium potatoes English Simple Recipes (boiled and mashed)
  • 1 cup mixed vegetables (peas, carrots, corn, etc. – optional)
  • 1 small onion (finely chopped)
  • 2 green chilies (chopped)
  • 1 tsp ginger-garlic paste
  • 1/2 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1/2 tsp chili powder (optional, adjust to taste)
  • Salt to taste
  • 2 tbsp chopped cilantro (coriander leaves)
  • 1 tbsp lemon juice (optional)
  • 1 tbsp oil (for cooking)

• For the dough:

  • 1 1/2 cups all-purpose flour (maida)
  • 2 tbsp oil or ghee
  • 1/2 tsp carom seeds Hindi Simple Recipes (ajwain) or cumin seeds (optional)
  • A pinch of salt
  • Water as needed

• For frying:

  • Oil (for deep frying)

---

Instructions:

1. Prepare the filling:

• Heat 1 tbsp oil in a pan over medium heat.
• Add cumin seeds and let them splutter.
• Add chopped onions and cook until soft and golden.
• Add ginger-garlic paste and green chilies. Sauté for a minute.
• Add turmeric powder, garam masala, coriander powder, and chili powder. Stir to combine.
• Add the boiled and Marathi Simple Recipes mashed potatoes, and mixed vegetables (if using). Stir well.
• Season with salt to taste and cook for 3-4 minutes.
• Turn off the heat and add chopped cilantro and lemon juice (optional). Set aside to cool.

2. Make the dough:

• In a bowl, mix flour, salt, and carom or cumin seeds.
• Add 2 tbsp oil or ghee and rub it into the flour mixture until it resembles breadcrumbs.
• Gradually add water, little by little, and knead the dough into a smooth, firm ball. (It should not be too soft or too stiff.)
• Cover the dough with a damp cloth and let it rest for 15-20 minutes.

3. Shape the samosas:

• Divide the dough into small equal portions (about 8-10 pieces).
• Roll each portion into a ball, then flatten it into an oval or round shape.
• Roll it out into a thin oval or circle (about 5 inches in diameter).
• Cut the circle in half to form two semi-circles.
• Create a cone shape by folding a semi-circle in half. Pinch the edge to seal it.
• Stuff the cone with the prepared filling and pinch the open edges together to seal the samosa. Make sure the edges are tightly sealed to prevent the filling from spilling out while frying.

4. Fry the samosas:

• Heat oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small piece of dough into it—if it rises to the surface immediately, the oil is hot enough.
• Carefully slide the prepared samosas into the hot oil, a few at a time. Don't overcrowd the pan.
• Fry the samosas until golden and crisp, turning them occasionally for even cooking (about 5-7 minutes).
• Remove the samosas and drain on paper towels to remove excess oil.

5. Serve:

• Serve the samosas hot with tamarind chutney or mint chutney.

Enjoy your crispy and flavorful samosas!