Oh, the joy of gathering loved ones around a table groaning under the weight of delicious, home-cooked, healthy food! There’s simply no comparison, is there? One such magical concoction that gets my family and friends drooling in anticipation is samosas – those delightful, crispy, deep-fried pastries filled with spicy, good-for-you veggies that work wonders as a snack or appetizer. And boy, do I have a whale of a time whipping them up!
It all starts with picking fresh, high-quality ingredients that I grab from the local farmer’s market – potatoes, onions, carrots, peas – you name it, I’m in it to win it! After cutting the veggies into tiny, bite-sized cubes, I dive into the fun part: making the pastry dough! Honestly, my kitchen feels like an edible arts and crafts studio as I knead the flour, water, salt, and a touch of oil into just the right consistency.
Next, I sauté the chopped ingredients, adding just the right amount of spices to kick up the flavors a notch. Watching the colors come to life, and aromas waft in the air, it’s hard not to get lost in the sheer sensory delights! Chopping up some cilantro and adding a pinch of it – talk about the cherry on the cake – lends that extra oomph, you know?
Once the filling’s cooled down, it’s finally time to gather ’round and assemble the samosas – one of my favorite family pastimes! I roll out the dough into thin circles, fold them into half-moon shapes, and then gently press the edges to create a pocket that’s begging to be loaded with yumminess. Spooning the filling into the pastry, I seal the samosa by dabbing just a smidge of water on the edges – et voilà, the masterpiece is ready for the fryer!
As a healthier alternative, I sometimes bake the samosas, and my oh my, they’re nothing short of scrumptious. Served piping hot alongside tangy tamarind chutney or cool, minty dip, my family devours these bad boys at lightning speed. All told, there’s truly nothing like the marvelous thrill of cooking samosas from scratch, and the joy it brings to everyone around me is worth its weight in gold!
Gather ingredients:
- For the pastry dough:
- 2 cups all-purpose flour
- 4 tbsp vegetable oil
- 1/2 tsp salt
- Water, as needed
- For the filling:
- 2 large potatoes, boiled, peeled, and mashed
- 1/2 cup green peas, boiled or steamed
- 1/2 cup chopped carrots, boiled or steamed
- 1 large onion, finely chopped
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (adjust to taste)
- 1/2 tsp garam masala
- Salt, to taste
- 2-3 green chilies, finely chopped (optional)
- 1/4 cup chopped cilantro
- For frying:
- Vegetable oil, enough for deep frying
Make the pastry dough:
- In a large mixing bowl, combine flour, salt, and vegetable oil.
- Gradually add water, mixing until a firm but pliable dough forms.
- Knead for 5-7 minutes until smooth, then cover with a damp cloth and let it rest for 30 minutes.
Prepare the filling:
- In a pan, heat 2 tbsp vegetable oil over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onions, cook until soft and golden brown.
- Add ginger-garlic paste, cook for 1-2 minutes.
- Stir in turmeric powder, red chili powder, garam masala, and salt.
- Add mashed potatoes, peas, and carrots. Cook for 6-8 minutes, stirring occasionally.
- Mix in chopped green chilies (optional) and fresh cilantro.
- Let the filling mixture cool down to room temperature.
Assemble the samosas:
- Divide dough into 8-10 equal portions and roll into balls.
- Roll out each ball into a thin circle, around 6 inches in diameter.
- Cut the circle in half, creating two half-moon shapes.
- Fold one half-moon along the straight edge, creating a cone shape, and press the edges together to seal.
- Fill the cone with 1-2 tablespoons of the veggie filling.
- Dab a bit of water along the open edges and seal the samosa, making sure there are no gaps.
Fry the samosas:
- Heat vegetable oil in a deep frying pan over medium heat.
- Carefully lower the samosas into the hot oil, frying 3-4 at a time.
- Fry until golden brown, turning occasionally to ensure even cooking, around 5-6 minutes.
- Remove with a slotted spoon and place on paper towels to drain excess oil.
Serve:
- Samosas are best served hot, with tangy tamarind chutney or mint-cilantro dip.
Notes:
- You can replace the frying method with baking for a healthier alternative. Preheat the oven to 400°F (200°C), place the samosas on a parchment-lined baking sheet, and brush with a little oil. Bake for 20-25 minutes, or until golden and crispy, turning once halfway through cooking.
That was fresh!
