Samosa

Here’s a delicious and simple recipe for Samosa, a classic Indian snack that’s crispy on the outside and filled with a spiced potato filling.

Ingredients:

For the Samosa Filling:

• 2 large potatoes (boiled and mashed)
• 1/2 cup peas (boiled, optional)
• 1 medium onion (finely chopped)
• 2-3 green chilies (finely chopped)
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp ground coriander powder
• 1/2 tsp chili powder (adjust to taste)
• 1/2 tsp amchur powder (dried mango powder) or 1 tbsp lemon juice
• Salt (to taste)
• 1 tbsp fresh cilantro (chopped)
• 1 tbsp ghee or oil (for sautéing)
• 1/4 tsp asafoetida (hing) (optional)

For the Samosa Dough:

• 1 1/2 cups all-purpose flour (maida)
• 1/4 tsp ajwain (carom seeds) (optional)
• 1/4 tsp salt
• 2 tbsp ghee or oil (for the dough)
• Water (as needed, to make the dough)

For Frying:

• Oil (for deep frying)

Instructions:

1. Prepare the Filling:

1. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter. Add asafoetida (if using).
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and chopped green chilies. Cook for 1-2 minutes until fragrant.
4. Add boiled peas (if using), turmeric powder, chili powder, coriander powder, and garam masala. Stir well.
5. Add the boiled and mashed potatoes to the pan. Mix everything thoroughly so that the spices coat the potatoes well.
6. Add amchur powder (or lemon juice) and salt to taste. Mix well.
7. Stir in fresh cilantro and turn off the heat. Let the filling cool down completely.

2. Prepare the Dough:

1. In a mixing bowl, combine all-purpose flour, salt, and ajwain (if using). Add 2 tbsp of ghee or oil and rub it into the flour until it resembles breadcrumbs.
2. Gradually add water, a little at a time, and knead into a firm dough. The dough should not be too soft or too hard.
3. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

3. Shape and Stuff the Samosas:

1. Divide the dough into equal-sized balls (about 8-10 balls).
2. Roll each ball into a small ball and flatten it into a round disc (about 4-5 inches in diameter) using a rolling pin.
3. Cut the disc in half to form two semi-circles.
4. Create a cone shape by folding the semi-circle in half and sealing the edge with a little water.
5. Stuff the cone with the cooled potato filling (about 1-2 tablespoons) and seal the open edge by pinching the sides together. Make sure it’s well-sealed to avoid leakage during frying. You can also crimp the edges for a decorative look.

4. Fry the Samosas:

1. Heat oil in a deep pan or wok over medium heat for deep frying. The oil should be hot but not smoking.
2. Test the oil by dropping a small piece of dough into it. If it rises to the surface quickly, the oil is ready.
3. Gently place the samosas in the hot oil one by one, making sure not to overcrowd the pan. Fry in batches if needed.
4. Fry the samosas on medium heat, turning occasionally, until they are golden brown and crispy on all sides (about 6-8 minutes).
5. Remove the samosas from the oil and drain on paper towels to remove excess oil.

5. Serve:

• Serve the samosas hot with mint chutney or tamarind chutney for dipping.

Mint Chutney (also known as Pudina Chutney) is a refreshing, tangy, and spicy dip made from fresh mint leaves, coriander, and a few simple spices. It pairs wonderfully with snacks like samosas, pakoras, or even as a side with rice dishes. Here’s a simple recipe to make it:

Mint Chutney Recipe

Ingredients:

• 1 cup fresh mint leaves (pudina)
• 1/2 cup fresh coriander leaves (cilantro)
• 1-2 green chilies (adjust to spice preference)
• 1 small piece of ginger (about 1-inch, peeled)
• 1-2 tbsp lemon juice (or to taste)
• 1-2 tsp sugar (optional, for balance)
• Salt (to taste)
• 1/4 tsp cumin powder (optional)
• 1 tbsp water (or more for blending)
• 1/2 tsp roasted cumin powder (optional, for added flavor)
• 1/2 tsp chat masala (optional, for extra tang)

Instructions:

1. Prepare the Ingredients:
   Wash the mint leaves and coriander leaves thoroughly to remove any dirt. Roughly chop the mint and coriander leaves.
2. Blend the Chutney:
   In a blender or food processor, combine the mint leaves, coriander leaves, green chilies, ginger, lemon juice, sugar (if using), salt, and a little water (start with 1 tbsp).
   Blend until smooth. If the chutney is too thick, add a bit more water to reach the desired consistency.
3. Optional Flavor Enhancers:
   • You can add cumin powder for an earthy flavor.
   • If you want a tangy kick, sprinkle some chat masala or roasted cumin powder for extra depth of flavor.
4. Taste and Adjust:
   Taste the chutney and adjust the seasoning. If you prefer more heat, add extra green chilies; for more tang, add more lemon juice.
5. Serve:
   Transfer the chutney to a serving bowl and serve immediately with your favorite snacks like samosas, pakoras, or grilled kebabs.

Tips:

• Chill the chutney for an hour before serving for enhanced flavor.
• If you want a smoother texture, you can strain the chutney after blending.
• For a slightly sweet version, add a little more sugar or even some honey.

This chutney is incredibly versatile, fresh, and packed with vibrant flavors, making it a great addition to any Indian meal or snack! Enjoy! 🌿

Tamarind Chutney (also known as Imli Chutney) is a sweet and tangy condiment made from tamarind pulp, sugar, and a blend of spices. It’s a perfect accompaniment for snacks like samosas, pani puri, chaat, or even as a dip for grilled items.

Here’s a simple and flavorful recipe for Tamarind Chutney:

Tamarind Chutney Recipe

Ingredients:

• 1/2 cup tamarind pulp (or tamarind concentrate)
• 1 cup water
• 1/4 cup jaggery (or brown sugar) – adjust to taste
• 1-2 tbsp sugar (optional, if you prefer a sweeter chutney)
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp chili powder (adjust to taste)
• 1/2 tsp black salt (or regular salt, adjust to taste)
• 1/4 tsp ground ginger (optional)
• 1/4 tsp garam masala (optional)
• A pinch of asafoetida (hing) (optional)

Instructions:

1. Prepare the Tamarind Pulp:
   • If using tamarind pulp, soak the tamarind in 1 cup warm water for about 15-20 minutes to soften it. Once softened, use your fingers or a spoon to extract the pulp and discard the seeds and fibers.
   • If you have tamarind concentrate, use about 1-2 tablespoons and dilute it with water.
2. Cook the Chutney:
   • In a saucepan, add the tamarind pulp (or concentrate and water) along with jaggery (or brown sugar) and sugar (if using).
   • Heat the mixture over medium heat, stirring occasionally until the jaggery and sugar dissolve completely.
3. Add the Spices:
   • Add cumin powder, coriander powder, chili powder, black salt, and ground ginger (if using).
   • Stir well and bring the chutney to a gentle simmer.
4. Cook Until Thickened:
   • Let the chutney cook for about 10-15 minutes, stirring frequently, until it thickens to your desired consistency. You can add a little more water if the chutney gets too thick.
   • Taste and adjust the sweetness or spiciness by adding more sugar, jaggery, or chili powder if needed.
5. Finish and Cool:
   • Once it reaches your desired thickness, add a pinch of garam masala and asafoetida (if using). Stir well, and cook for another minute.
   • Turn off the heat and let the chutney cool completely.
6. Serve:
   • Transfer the chutney to a clean jar or bowl and refrigerate. It stays good in the fridge for up to a week.

Tips:

• Adjust Sweetness/Spiciness: If you like a sweeter chutney, add more jaggery or sugar. For a spicier chutney, increase the chili powder or add some chili flakes.
• Consistency: The chutney thickens as it cools, so keep that in mind when simmering. If you want a thicker chutney, cook it longer. If you want a thinner version, add more water.
• Variations: You can also add dates for a richer sweetness or mint leaves for an added flavor boost.

This Tamarind Chutney is perfect for adding a tangy, sweet, and spicy kick to your meals and snacks! Enjoy! 🍯🌿

Tips:

• You can add chopped nuts (like cashews or raisins) to the filling for extra texture.
• If you’re making a vegetarian version, feel free to add other vegetables like carrots or cauliflower to the filling.
• Baking Option: If you prefer a healthier version, brush the samosas with a little oil and bake them in a preheated oven at 375°F (190°C) for 20-25 minutes, flipping halfway, until golden brown and crispy.

Enjoy your delicious homemade samosas!