To those who didn’t know, Samosa is an Indian street food that is very popular in almost every place. It is usually eaten during cold and rainy days due to the fact that its spices can add up heat to your own body. This is also served along with green or tamarind chutney in order to balance the blending of its spices.
The truth is, even though Samosas are made healthy because of green peas and potatoes as its main ingredient, this is usually deep-fried, which can be somewhat a problem to those who are somewhat conscious of their own health. However, if you’re planning to make samosas at home, be informed that you can also bake it. That way, the entire recipe becomes healthier.
- 2 cups Maida
- 4 tbsps. Unsalted butter or ghee
- ¼ – ½ tsp. Ajwain or Carrom Seeds
- 1/3 cup Water
- ½ tsp. Baking Soda
- Oil for Frying
- Salt to taste
- 4 pcs. Medium Potatoes, cubed and boiled
- 1 cup Green Peas, frozen
- ¼ – ½ tsp. Mustard Seeds
- 1 tbsp. Whole Coriander Seeds
- ½ tsp. Amchur or Mango Powder
- ¼ – ½ tsp. Fennel Seeds
- 1 tsp. Kasoori Methi or Dried Fenugreek leaves
- 1 tsp. Sukha Dhaniya or Coriander Powder
- ¼ – ½ tsp. Haldi or Turmeric Powder
- 1 pc. Small Green Chili, chopped
- ½ tsp. Ginger Powder
- ¼ – ½ tsp. Degi Mirch or Red Chili Powder
- 1/8 – ¼ tsp. Hing or Asofetadia
- ½ tsp. Garam Masala Powder
- ½ tsp. Cumin Seeds, roasted
- 1 tbsp. Cilantro Leaves, chopped
- 2 tbsps. Oil
- Salt to taste
- Prepare the dough first by combining all of its ingredients in a large bowl. Mix it well then knead it until it becomes a soft dough. After that, cover and set it aside for a while.
- Next, prepare the samosa masala or filling by heating some oil in a pan. Add the mustard seeds and some hing before mixing in the frozen peas. Saute the peas for at least a minute before stirring the spices one at a time until they are all well-blended. After that, mash the potatoes by using a masher before setting the filling aside.
- Assemble the samosa by taking a golf ball-sized amount of dough and rolling it out into a flat circle by mean of a rolling pin. Cut the circle into two equal halves.
- Fold the semi-circle’s end into the center and form a triangle. Seal the sides in place by sprinkling a little water.
- Open the samosa dough, now resembling a cone or a funnel and put some filling in. After that, seal it in before frying it in heated oil until it becomes golden brown. Drain the excess oil, put in a serving plate and serve along with some chutney.