Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Salt: 1/2 teaspoon (2g)
- Vegetable oil: 2 tablespoons (30ml)
- Water: 3/4 cup (180ml)
- Potatoes: 4 medium (500g), peeled and diced
- Green peas: 1 cup (150g)
- Carrots: 1/2 cup (75g), diced
- Onions: 1/2 cup (75g), diced
- Ginger-garlic paste: 1 tablespoon (15g)
- Cumin seeds: 1 teaspoon (5g)
- Turmeric powder: 1 teaspoon (5g)
- Red chili powder: 1/2 teaspoon (2g)
- Garam masala: 1 teaspoon (5g)
- Coriander leaves: 1/4 cup (5g), chopped
- Lemon juice: 1 tablespoon (15ml)
- Vegetable oil: For frying
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Make the dough: In a large bowl, combine the flour, salt, and vegetable oil. Gradually add water and knead until a soft and pliable dough forms. Cover the dough with cling wrap and let it rest for at least 30 minutes.
- Prepare the filling: Heat 2 tablespoons of vegetable oil in a large skillet. Add the potatoes, peas, carrots, onions, ginger-garlic paste, cumin seeds, turmeric powder, red chili powder, and garam masala. Cook until the vegetables are tender and the spices are fragrant.
- Shape the samosas: Divide the dough into small balls. Roll out each ball into a circle of about 6 inches in diameter. Cut each circle in half. Place a spoonful of the vegetable filling in the center of a half-circle. Fold the dough over the filling to form a triangle. Seal the edges with a fork.
- Fry the samosas: Heat vegetable oil in a deep fryer or large skillet to 375°F (190°C). Fry the samosas in batches until they are golden brown and crispy.
- Serve: Serve the samosas hot with your favorite dipping sauce or chutney.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 5g
Dish Characteristics:
- Crispy and flaky pastry
- Savory and flavorful vegetable filling
- Perfect for appetizers, snacks, or as a side dish
User Comments:
- "These samosas were absolutely delicious! The pastry was perfectly crispy, and the filling was packed with flavor."
- "I was really impressed with these samosas. They were easy to make and turned out so well."
- "I loved the variety of vegetables in the filling. It really made the dish special."
Special Precautions and Tips:
- When rolling out the dough, make sure to use a lightly floured surface to prevent sticking.
- Be careful not to overfill the samosas, as this can cause them to burst during frying.
- If you don't have a deep fryer, you can shallow fry the samosas in a large skillet or saucepan. Just be sure to add enough oil to cover the samosas halfway.
