Recipe Samosas

Samosas are a popular snack originating from South Asia, known for their crispy exterior and flavorful fillings. These savory pastries are typically filled with spiced potatoes, peas, and herbs, making them a delicious treat for any occasion. Whether served as an appetizer or a main dish, samosas are sure to delight your taste buds. Let’s dive into the preparation of this delightful dish!

Ingredients

• 1½ cups all-purpose flour
• Salt, to taste
• 60 g unsalted butter
• 2 tbsp vegetable oil
• 1 onion, chopped
• ½ cup green peas
• 245 g fresh parsley
• 2 green chilies, chopped (seeds removed)
• 10 g ginger, minced
• 2 potatoes, boiled and diced
• 1 bunch of fresh mint
• ¾ cup yogurt
• 3½ tbsp lemon juice
• 2 tsp garam masala

Method

1. Prepare the dough: In a large bowl, combine the flour and salt. Add the butter and rub it into the flour until crumbly. Gradually add about 6 tablespoons of warm water and knead until you have a smooth, elastic dough, about 12 minutes. Cover with plastic wrap and refrigerate for at least 1 hour.
2. Make the filling: Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until golden brown, about 8 minutes. Stir in the peas, 2 tablespoons of chopped parsley, minced ginger, chopped green chilies, and 3 tablespoons of water. Cover and cook until the peas are tender, about 5 minutes. Add 1½ teaspoons of lemon juice, garam masala, and the diced potatoes. Season with salt and cook for an additional 5 minutes. Remove from heat and let cool.
3. Shape the samosas: On a floured surface, divide the dough into 12 equal balls. Cover with a damp cloth to prevent drying. Roll each ball into a 15 cm circle and cut it in half. Moisten the straight edges and form a cone by folding one half. Seal the edge and fill the cone with 1½ teaspoons of the filling. Moisten the edges again and seal to enclose the filling completely. Repeat this process with the remaining dough and filling to make a total of 24 samosas.
4. Prepare the chutney: In a blender, combine 3½ cups of chopped parsley, 1 cup of chopped mint leaves, 3 tablespoons of lemon juice, 1 small chopped chili, and 3 tablespoons of water. Blend until smooth. Transfer to a serving dish, drizzle with yogurt, season with salt, and refrigerate until ready to serve.
5. Fry the samosas: Heat oil in a deep skillet for frying. Fry the samosas in batches until golden brown, approximately 10 minutes. Using tongs, remove them and place them on paper towels to drain excess oil.

Serve the hot samosas with chutney and enjoy a taste of this classic dish, perfect for sharing with friends and family!