How To Make Samosas: A Step-by-Step Guide

Here is a recipe for making samosas:

Ingredients:

• For the dough:
  • 2 cups all-purpose flour
  • 1 teaspoon carom seeds
  • 1 teaspoon salt
  • 6 tablespoons ghee (clarified butter)
  • 7 to 8 tablespoons water
• For the filling:
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/4 teaspoon red chili powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup chopped green chilies
  • 2 cups boiled and mashed potatoes
  • 1/2 cup chopped cilantro

Instructions:

1. To make the dough, combine the flour, carom seeds, salt, and ghee in a large bowl. Rub the ingredients together with your fingers until the mixture resembles coarse breadcrumbs. Add the water a little at a time, mixing until a soft dough forms. Knead the dough for 5-7 minutes, or until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. To make the filling, heat the oil in a large skillet over medium heat. Add the cumin seeds and mustard seeds and cook for 30 seconds, or until they start to pop. Add the turmeric powder, coriander powder, garam masala powder, red chili powder, and salt and cook for 1 minute, stirring constantly. Add the onion and cook for 5 minutes, or until softened. Add the garlic and green chilies and cook for 1 minute more. Add the mashed potatoes and cilantro and stir to combine.
3. Preheat the oven to 375 degrees F (190 degrees C).
4. Divide the dough into 12 equal pieces. Roll out each piece into a 6-inch circle. Place 1/4 cup of the filling in the center of each circle. Fold the dough over the filling to form a triangle. Pinch the edges together to seal.
5. Place the samosas on a baking sheet lined with parchment paper. Brush the samosas with beaten egg and sprinkle with sesame seeds. Bake for 20-25 minutes, or until golden brown.
6. Serve hot with your favorite chutney.

Enjoy!

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