 |
| Samosa@The Dish Diary |
Samosa is a popular savory snack that originated in the Indian subcontinent and is now popular in many parts of the world. It typically consists of a crispy, triangular pastry shell filled with spiced vegetables (such as potatoes, peas, and onions) or meat (such as chicken, lamb, or beef).
The pastry shell is made from a mixture of flour, water, and oil, which is rolled out and folded around the filling to create a characteristic triangular shape. The samosa is then deep-fried or baked until it is crispy and golden brown.
Samosas are often served with chutney or other dipping sauces and are popular street food in India, Pakistan, Bangladesh, and other countries in the region. They are also available in many Indian and Middle Eastern restaurants around the world.
Here's a recipe for making vegetarian samosas at home:
Ingredients:
·
2 cups of
all-purpose flour
·
1/2 teaspoon
of salt
·
3 tablespoons
of vegetable oil
·
1/2 cup of
water
·
2
medium-sized potatoes, peeled and diced into small cubes
·
1/2 cup of
green peas
·
1 onion,
chopped
·
1 green
chili, chopped
·
1 teaspoon of
grated ginger
·
1 teaspoon of
cumin seeds
·
1 teaspoon of
coriander powder
·
1/2 teaspoon
of turmeric powder
·
1/2 teaspoon
of red chili powder
·
1 tablespoon
of vegetable oil
·
Salt to taste
·
Oil for deep
frying
Instructions:
1.
In a mixing
bowl, combine the flour, salt, and vegetable oil. Mix well until the mixture is
crumbly.
2.
Gradually add
water to the mixture, kneading until you get a firm and smooth dough. Cover the
dough and set it aside for 30 minutes.
3.
In a pan,
heat one tablespoon of oil over medium heat. Add cumin seeds and let them
sizzle.
4.
Add chopped
onions, green chili, and grated ginger. Sauté for a few minutes until the
onions become translucent.
5.
Add diced
potatoes, green peas, turmeric powder, coriander powder, and red chili powder.
Mix well and sauté for a few minutes.
6.
Add salt to
taste and a splash of water. Cover the pan and let the potatoes and peas cook
until tender.
7.
Remove the
lid and let any remaining water evaporate. Turn off the heat and let the
filling cool down.
8.
Divide the
dough into small portions and roll each portion into a circle of about 6 inches
diameter.
9.
Cut each
circle in half and make a cone shape by overlapping the straight edges of each
half. Seal the edges with water.
10.
Fill the cone
with about two tablespoons of potato-pea filling.
11.
Seal the top
of the cone with water and press the edges to seal the samosa.
12.
Heat oil in a
deep pan. Fry the samosas on medium heat until they turn golden brown.
13.
Remove the
samosas from the oil and drain them on a paper towel.
14. Serve hot with chutney or ketchup.
Enjoy your homemade samosas.
Read More>>> https://dishdiarypk.blogspot.com/
