Samosa

Por Swasthi's Recipes · 60 min

Ingredientes

Modo de preparo

1. Boil the potatoes peeled and halved in water until fork tender but not mushy (or pressure cook unpeeled potatoes for 5 whistles on medium flame, or 8 minutes in an Instant Pot on a trivet; release pressure, then cool and peel). Crumble them, don't mash, and set aside.
2. Rub the flour, carom seeds, salt and oil together with your fingertips or between your palms for 3 to 4 minutes until the mix looks like breadcrumbs. A pinch pressed in the hand should hold its shape without crumbling.
3. Add water little by little and mix into a slightly stiff but pliable dough, not soft like roti dough. Cover and rest for 25 to 30 minutes.
4. Heat oil in a pan and add cumin seeds. When they sizzle, add ginger and green chilies and fry for 30 to 60 seconds until aromatic.
5. Add the green peas and saute for 2 minutes.
6. Add red chilli powder, garam masala, cumin powder, and fennel powder if using (plus chaat masala if using). Saute for 30 seconds.
7. Add the potatoes and sprinkle in the salt. Saute for 2 to 3 minutes, then mix in the coriander leaves and set aside to cool.
8. Taste and add more salt if needed. Add lemon juice now if using. Divide the filling into about 10 portions.
9. Knead the dough briefly, divide into 5 balls and keep covered. Roll each ball into an oval about 8.5 by 6.5 inches, neither too thick nor too thin, then cut in half to make 10 semicircles.
10. Form each semicircle into a cone by moistening the straight edge and joining it, sealing the inside too (use a flour-and-water paste if needed). Fill with a portion of filling, moisten the open edges, then pinch them closed, optionally pleating one side for a standing samosa. Keep sealed samosas covered.
11. Heat oil to medium heat: a dough piece dropped in should rise slowly with tiny bubbles, not sizzle at once. Fry samosas on low heat, undisturbed, for about 10 to 12 minutes until the crust firms, then raise to medium, turn, and fry until crisp and golden. Drain on a wire rack, letting the oil cool slightly before the next batch.
12. Oven option: preheat to 180°C (360°F) for about 20 minutes. Brush samosas all over with oil, place on a lined tray and bake for 35 to 40 minutes.
13. Air fryer option: spray or brush with oil or ghee. Preheat at 180°C (360°F) for 7 minutes. Space samosas at least an inch apart, air fry for 12 minutes, turn, and air fry 5 to 6 more minutes or until golden and crisp.

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