By: Payal
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Samosas are always a hit - crispy pockets stuffed with spicy potato and pea filling, deep-fried to golden perfection. They are an all-time favourite tea-time snack!
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If you want to make perfect samosas at home, here are some pro tips to make the process easier.
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Start by boiling the potatoes until soft, then peel and mash them. Finely chop green chillies, garlic, ginger, and coriander leaves. Having everything ready makes cooking easier.
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Heat oil in a kadhai. Add cumin, ginger, and fennel seeds, and saute for a few seconds until aromatic. together.
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Next, add garam masala, turmeric powder, red chilli powder, chaat masala, green chillies, and salt. Mix well so the spices blend
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Now add green peas and boiled potatoes. Cook everything together, making sure the masalas coat the aloo and matar evenly.
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Stir in chopped coriander leaves and lemon juice for a fresh, tangy kick. Mix everything well - your spicy aloo stuffing is ready!
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Take all-purpose flour in a bowl. Add ajwain and salt, then mix well. Gradually add water and knead into a soft dough. This will be the crispy outer layer of the samosa.
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Roll out the dough into a round roti and cut it into two pieces. Take one piece, shape it into a cone, and stuff it with the filling. Seal the edges tightly.
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Heat oil in a kadhai. Deep-fry the samosas in hot oil until golden and crispy. Serve them hot with spicy green chutney.
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If you have leftover samosas, store them in an airtight container. Reheat them in an oven or air fryer to maintain the crispiness.
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Click Here for Samosa Chaat Recipe:
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