Indian Samosas: An Explosion of Flavors in Every Bite

Ingredients:

For the filling:

• 2 medium-sized potatoes, peeled and cut into small cubes
• 1/2 cup green peas (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust according to your preferred spice level)
• Salt to taste
• Oil for frying

For the samosa dough:

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• Warm water, as needed

Instructions:

1. To prepare the filling, boil the potatoes in salted water until tender. Drain and lightly mash them with a fork.

2. In a pan, heat some oil and add the chopped onion. Cook until golden brown, then add the minced garlic and grated ginger. Sauté for a minute.

3. Add the green peas, spices (cumin, coriander, turmeric, and chili powder), and salt to taste. Cook for a few minutes until the peas are tender.

4. Add the mashed potatoes to the pan and mix well with all the ingredients. Cook for another 2-3 minutes. Remove from heat and let the filling cool.

5. To make the samosa dough, in a large bowl, mix the flour and salt. Add the vegetable oil and mix well using your hands until the flour has a sandy texture.

6. Gradually add warm water and knead until you have a smooth and elastic dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

7. Divide the dough into small portions and roll them into walnut-sized balls. Roll out each dough ball into a circle using a rolling pin.

8. Cut each circle in half to obtain two semi-circles. Take a semi-circle and moisten the edges with water.

9. Fold the semi-circle in half, forming a cone, and press the edges to seal. Fill the cone with a tablespoon of the potato and pea filling. Seal the open end by pinching the dough together.

10. Repeat the process with the remaining dough and filling.

11. Heat enough oil in a deep frying pan over medium-high heat. Fry the samosas in batches until they are golden and crispy. Remove them from the oil and place them on a paper towel to drain excess oil.

12. The homemade samosas are now ready to serve! Enjoy them hot with tamarind chutney or yogurt sauce as a dipping accompaniment.

Enjoy your delicious homemade Indian samosas!