The beloved Samosa! A crispy, savory, and addictive Pakistani snack that’s hard to resist. Here’s a recipe to make Samosas at home:

Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup ghee or vegetable oil
• 1/2 cup lukewarm water

For the filling:

• 1 cup cooked and mashed potatoes
• 1 cup cooked and mashed peas
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)
• Salt, to taste
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh cilantro (optional)

Instructions:

1. Make the dough:
   • In a large mixing bowl, combine the flour, salt, and baking powder.
   • Add the ghee or oil and mix until the dough comes together.
   • Gradually add the lukewarm water and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
   • Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Make the filling:
   • Heat oil in a pan over medium heat.
   • Add the cumin seeds and coriander seeds and let them sizzle for a few seconds.
   • Add the chopped onion and cook until it’s translucent.
   • Add the minced garlic, mashed potatoes, mashed peas, turmeric powder, red chili powder (if using), salt, lemon juice, and chopped cilantro (if using).
   • Mix well and cook for about 5 minutes, until the filling is well combined and heated through.
3. Assemble the Samosas:
   • Divide the dough into small balls, about the size of a small egg.
   • Roll out each ball into a thin circle, about 3-4 inches in diameter.
   • Place a tablespoon or two of the filling in the center of each circle.
   • Fold the dough over the filling to form a triangle or a cone shape, and press the edges together to seal.
4. Fry the Samosas:
   • Heat oil in a deep frying pan over medium heat.
   • When the oil is hot, add a few Samosas (do not overcrowd) and fry until they’re golden brown, about 3-4 minutes on each side.
   • Remove the Samosas from the oil with a slotted spoon and drain on paper towels.
5. Serve:
   • Serve the Samosas hot with a dollop of chutney or raita (a yogurt-based sauce).

Tips:

• To freeze Samosas for later use, assemble them without frying and store them in an airtight container for up to 3 months. Fry them when you’re ready to serve.
• For a crispy exterior and a soft interior, make sure to fry the Samosas at the right temperature (around 350°F/175°C).
• Experiment with different fillings like spiced ground meat or sautéed vegetables to give your Samosas a unique twist.

Enjoy your delicious homemade Samosas!