Samosa : A Crispy Delight

Introduction

Ah, the humble samosa! A crispy, golden triangle of joy that has graced Indian tables for generations. But wait, we’re not just making any samosa here – we’re adding a dash of Naan Sense to it! So put on your apron, channel your inner chef, and let’s dive into this flavorful adventure of a samosa recipe!

Ingredients

For the Dough:

• 2 cups all-purpose flour Buy Now
• 1/4 teaspoon carom seeds (ajwain) Buy Now
• 1/4 cup oil or ghee Buy Now
• Salt to taste Buy Now
• Water for kneading

For the Filling:

• 3 medium-sized potatoes, boiled, peeled, and mashed Buy Now
• 1/2 cup green peas (fresh or frozen) Buy Now
• 1/2 teaspoon cumin seeds Buy Now
• 1/2 teaspoon grated ginger Buy Now
• 1/2 teaspoon finely chopped green chili Buy Now
• 1/2 teaspoon coriander powder Buy Now
• 1/2 teaspoon garam masala Buy Now
• 1/2 teaspoon amchur (dried mango powder) Buy Now
• 1 tablespoon oil Buy Now
• Salt to taste Buy Now
• Oil for deep frying Buy Now

Cooking Adventure Begins!

Dough Preparation:

1. In a mixing bowl, combine the all-purpose flour, carom seeds, oil or ghee, and salt. Mix well until the mixture resembles breadcrumbs.
2. Gradually add water and knead to form a smooth and firm dough. Cover it with a damp cloth and let it rest for about 30 minutes.

Filling Fun:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add grated ginger, chopped green chili, and sauté for a minute.
3. Throw in the green peas and cook until they’re tender.
4. Now, add the mashed potatoes, coriander powder, garam masala, amchur, and salt. Mix well and let the flavors dance together. Remove from heat and let the filling cool.

Samosa Assembly and Frying:

1. Divide the dough into small lemon-sized balls and roll each ball into a thin oval shape.
2. Cut each oval in half. Take one half and fold it into a cone shape, sealing the edges with water.
3. Fill the cone with the heavenly potato-pea filling and seal the top by pressing the edges together firmly.
4. Heat oil in a deep pan or kadhai over medium heat for frying.
5. Carefully slide a few samosas into the hot oil and fry them until they turn into crispy, golden wonders. Remove and drain on a paper towel.
6. Repeat the frying process for the remaining samosas.

Serving Magic:

1. Serve the hot and crispy samosas with your favorite chutney or ketchup.
2. They can be enjoyed as a snack, a party appetizer, or even as part of a meal. The choice is yours!

Tip:

• Add a Twist: Experiment with different fillings – try paneer, minced meat, or even a sweet version with khoya and nuts!

So there you have it – your very own Naan Sense Samosas! Share them with friends, family, or keep them all to yourself (we won’t judge). Happy cooking, and remember, every samosa tells a delicious story! 🥟