INDIAN SAMMOSA

HERE ARE THE STEPS:

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1/4 cup oil
• 1/2 teaspoon carom seeds (ajwain)
• Salt to taste
• Water, as needed

For the Filling:

• 3 to 4 medium-sized boiled and mashed potatoes
• 1 cup boiled and chopped mixed vegetables (peas, carrots, and green beans work well)
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste
• 1 to 2 green chilies, finely chopped (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon dry mango powder (amchur)
• Salt to taste
• Chopped coriander leaves for garnish

Other:

• Oil for frying

Instructions:

For the Dough:

1. In a mixing bowl, combine the all-purpose flour, carom seeds, salt, and oil.
2. Gradually add water and knead the mixture to form a smooth, firm dough.
3. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

For the Filling:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
3. Add turmeric powder, ground coriander, and mix well.
4. Add boiled and mashed potatoes along with the boiled mixed vegetables.
5. Stir in garam masala, dry mango powder, and salt. Cook for 2-3 minutes, stirring continuously.
6. Garnish with chopped coriander leaves, mix well, and let the filling cool.

Assembling and Frying:

1. Divide the rested dough into equal-sized balls and roll each ball into a thin oval or round shape.
2. Cut each rolled dough in half to form semi-circles.
3. Take one semi-circle, fold it into a cone shape, and seal the edge using water.
4. Fill the cone with the prepared potato and vegetable mixture, then seal the open edge to form a triangular shape.
5. Repeat the process for the remaining dough and filling.

For Frying:

1. Heat oil in a deep frying pan over medium heat.
2. Once the oil is hot, carefully add the stuffed samosas and fry until they turn golden brown and crispy.
3. Remove the samosas from the oil and place them on a paper towel to absorb any excess oil.

Serve the hot samosas with mint chutney or tamarind sauce. Enjoy your homemade Indian samosas!

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