Making crispy and delicious samosas involves preparing a flavorful filling, creating a perfect dough, and frying them to golden perfection. Here’s a detailed recipe to guide you:

Ingredients

For the Dough:

• 2 cups all-purpose flour (maida)
• 1/4 cup vegetable oil or ghee
• 1/2 teaspoon salt
• Water (as needed)

For the Filling:

• 4 medium-sized potatoes (boiled and mashed)
• 1/2 cup green peas (boiled)
• 1 onion (finely chopped)
• 2 green chilies (finely chopped)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon amchur (dry mango powder)
• Salt to taste
• Fresh coriander leaves (chopped)
• 2 tablespoons oil

For Frying:

• Vegetable oil

Instructions

Preparing the Dough:

1. Mix Ingredients:

• In a large mixing bowl, combine the all-purpose flour and salt.
• Add the oil or ghee and mix well until the mixture resembles breadcrumbs.

1. Knead the Dough:

• Gradually add water and knead to form a firm dough.
• Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Preparing the Filling:

1. Cook the Spices:

• Heat 2 tablespoons of oil in a pan over medium heat.
• Add cumin seeds and mustard seeds. Let them crackle.

1. Add Onions and Chilies:

• Add finely chopped onions and green chilies. Sauté until the onions turn golden brown.

1. Add Spices and Vegetables:

• Add the garam masala, coriander powder, cumin powder, turmeric powder, red chili powder, and amchur. Mix well.
• Add the boiled and mashed potatoes and green peas. Mix thoroughly.

1. Season and Finish:

• Add salt to taste and chopped coriander leaves. Mix well.
• Cook for a few minutes, then remove from heat and let the filling cool.

Assembling the Samosas:

1. Divide the Dough:

• Divide the rested dough into equal-sized balls.

1. Roll the Dough:

• Roll each ball into a thin oval or round shape.
• Cut each rolled piece into two halves.

1. Shape the Samosas:

• Take one half and form a cone shape by folding it.
• Seal the edge using a little water.

1. Fill the Samosas:

• Fill the cone with the prepared potato filling.
• Seal the open edges of the cone by pressing and folding them, ensuring there are no gaps.

Frying the Samosas:

1. Heat the Oil:

• Heat vegetable oil in a deep frying pan over medium heat.

1. Fry the Samosas:

• Gently slide the filled samosas into the hot oil.
• Fry them in batches, turning occasionally, until they are golden brown and crispy.

1. Drain and Serve:

• Remove the fried samosas and drain them on paper towels.
• Serve hot with chutney or sauce.

Tips:

• Ensure the dough is firm to prevent the samosas from absorbing too much oil.
• Fry the samosas on medium heat to ensure they cook evenly and become crispy.
• You can customize the filling with other ingredients like paneer, meat, or other vegetables.

Enjoy your crispy and delicious samosas!