Authentic Indian Samosa Recipe: A Crispy and Flavorful Delight

There's something undeniably comforting about biting into a perfectly crispy samosa. The fragrant, spiced filling contrasts beautifully with the crunchy exterior, creating a delicious symphony of flavors and textures. Whether you're familiar with Indian cuisine or new to its delights, samosas are a must-try treat. This recipe brings the authentic taste of Indian street food right into your kitchen, ensuring that each bite is packed with flavor and texture.

INGREDIENTS

For the Dough:

• 2 cups all-purpose flour
• 1/4 cup vegetable oil or ghee
• 1/2 teaspoon carom seeds (ajwain)
• 1/2 teaspoon salt
• Water, as needed

For the Filling:

• 3 large potatoes, boiled and diced
• 1/2 cup green peas, boiled
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchur (dry mango powder)
• Salt, to taste
• 2 tablespoons vegetable oil
• Fresh cilantro, chopped (optional)

For Frying:

• Vegetable oil

INSTRUCTION:

Prepare the Dough:

In a large bowl, combine the all-purpose flour, carom seeds, and salt. Add the oil or ghee and mix well until the mixture resembles breadcrumbs. Gradually add water and knead into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes. Prepare the Filling:

Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter. Add finely chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and sauté for a minute. Add turmeric powder, red chili powder, and salt. Mix well. Add the boiled and diced potatoes and green peas. Mix thoroughly. Add garam masala and amchur powder. Cook for another 2-3 minutes. Adjust the seasoning as needed and remove from heat. Let the filling cool. Assemble the Samosas:

Divide the dough into small, equal-sized balls. Roll each ball into a thin oval or round shape. Cut the rolled dough into two halves (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 prepared potato and pea filling. Seal the open edge by pressing firmly and ensure there are no gaps. Fry the Samosas:

Heat vegetable oil in a deep pan over medium heat. Once the oil is hot, carefully add the samosas in batches. Fry until golden brown and crisp, turning occasionally to ensure even cooking. Remove the samosas with a slotted spoon and drain on paper towels. Serve:

Serve hot with mint chutney, tamarind chutney, or ketchup. Enjoy your homemade authentic Indian samosas!