Homemade Samosas in Under an Hour

A small and cute Samosa story. Once upon a time, in a small village in the Indian subcontinent, there lived a kind and clever woman named Amma. Amma was known throughout the village for her delicious samosas, which she made using a secret recipe passed down through her family for generations.

Every day, Amma would roll out balls of dough, fill them with a savory mixture of spiced potatoes and peas, and carefully fold them into triangles. She would then fry the samosas until they were golden and crispy, and serve them to her grateful neighbors and customers.

As word of Amma's delicious samosas spread, more and more people came from far and wide to try them. Soon, Amma's little samosa stand had turned into a bustling shop, and she was able to provide for her entire family thanks to her hard work and delicious treats.

And so, the story of Amma and her tasty samosas became the stuff of legend, passed down through the ages as a reminder of the power of hard work and good food to bring people together.

INGREDIENTS

• 1 cup all-purpose flour
• 2 tablespoons ghee (or vegetable oil)
• 1/2 teaspoon salt
• Water, as needed
• 2 cups boiled, mashed potatoes
• 1/2 cup green peas
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder
• 1/4 teaspoon amchur (dried mango powder)
• Salt, to taste
• Oil, for frying

INSTRUCTION

• In a medium bowl, mix together the flour, ghee, and salt. Add enough water to make a smooth dough.
• Cover and set aside for 30 minutes.
• In a separate bowl, mix together the mashed potatoes, peas, cumin seeds, mustard seeds, cumin powder, coriander powder, garam masala, red chili powder, amchur, and salt.
• Divide the dough into 8 equal pieces and roll each piece into a ball. On a lightly floured surface, roll out each ball into a circle about 6 inches in diameter.
• Cut each circle in half to form two semi-circles.
• Moisten the straight edge of each semi-circle with water. Bring the two moistened edges together to form a cone, and press the edges together to seal.
• Fill the cone with about 2 tablespoons of the potato filling. Moisten the top edge of the cone with water and press together to seal. Repeat with the remaining dough and filling. FOR FRYING:
• Heat the oil in a deep fryer or large saucepan to 375 degrees F(190 degrees C).
• Carefully place the samosas in the hot oil
• Fry for 5-6 minutes on medium to low flame occassionally turning sides, don't rush, wait until golden brown and properly crisp.
• Remove from the oil with a slotted spoon and drain on paper towels.
• Serve hot, with chutney or ketchup on the side. Enjoy!