Here’s a simple recipe to prepare samosas, a popular Indian snack:

Ingredients:

For the Dough:

2 cups all-purpose flour

4 tablespoons oil or ghee

1/2 teaspoon carom seeds  or cumin seeds

Salt to taste

Water (as needed)

For the Filling:

2 large potatoes, boiled and mashed

1/2 cup green peas (boiled)

1-2 green chilies, finely chopped

1 teaspoon ginger, grated

1 teaspoon cumin seeds

1 teaspoon garam masala

1 teaspoon coriander powder

Salt to taste

Fresh cilantro (coriander leaves), chopped (optional)

Lemon juice (to taste)

Instructions:

Preparing the Dough:

In a large bowl, mix the all-purpose flour, salt, and carom seeds.

Add oil or ghee and mix until the mixture resembles breadcrumbs.

Gradually add water and knead to form a smooth, stiff dough.

Cover the dough with a damp cloth and let it rest for about 30 minutes.

Preparing the Filling:

In a pan, heat a little oil and add cumin seeds. Once they splutter, add the ginger and green chilies.

Add the boiled potatoes and peas, then mix well.

Add garam masala, coriander powder, and salt. Stir thoroughly to combine.

Add chopped cilantro and lemon juice (if using) for extra flavor. Cook for a few minutes, then let it cool.

Assembling the Samosas:

Divide the dough into small balls (about the size of a golf ball).

Roll out each ball into a thin oval or circle. Cut it in half to form two semi-circles.

Take one semi-circle, and form a cone by folding the straight edge. Seal the edge with a little water.

Fill the cone with the potato filling, then seal the top by pinching the edges together. Make sure there are no gaps.

Frying the Samosas:

Heat oil in a deep frying pan over medium heat.

Once hot, carefully add the samosas a few at a time, ensuring not to overcrowd the pan.

Fry until golden brown and crispy, turning occasionally for even cooking.

Remove and drain on paper towels.

Serving:

Serve hot with mint chutney or tamarind sauce.

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Enjoy your homemade samosas!