Samosas for Diwali

Samosas have a rich history and are believed to have originated in the Middle East before spreading to South Asia. They were introduced to the Indian subcontinent by traders and travelers. Over time, samosas became a popular and beloved snack in various regions, each adding its own twist to the filling and preparation. Today, they are enjoyed worldwide and are an integral part of festive celebrations, including Diwali, symbolizing the joy and flavors of the festival of lights.

Enjoy your Diwali celebration with these delicious homemade samosas!

Ingredients:

• 2 cups all-purpose flour

• 1/4 cup ghee or vegetable oil

• Water (as needed for the dough)

• 1 cup boiled and mashed potatoes

• 1/2 cup peas

• 1/2 cup finely chopped carrots

• 1/2 cup finely chopped onions

• 1 tsp cumin seeds

• 1 tsp garam masala

• 1 tsp coriander powder

• 1 tsp turmeric powder

• Salt to taste

• Oil for frying

Step by step:

For the Dough:

1. In a large bowl, mix the all-purpose flour with ghee or vegetable oil.

2. Gradually add water and knead the mixture to form a smooth and firm dough.

3. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

For the Filling:

1. In a pan, heat some oil and add cumin seeds. Once they sizzle, add chopped onions and sauté until golden brown.

2. Add peas, carrots, and mashed potatoes. Mix well.

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

4. Cook the mixture for 5-7 minutes until the vegetables are tender. Let the filling cool.

Assembling the Samosas:

1. Divide the dough into small balls and roll each ball into a thin oval or round shape.

2. Cut the rolled dough in half to form two semi-circles.

3. Take one semi-circle, fold it into a cone shape, and seal the edge with a little water.

4. Fill the cone with the vegetable mixture and seal the open edge, pinching the sides to ensure the samosa is closed.

Frying:

1. Heat oil in a deep pan for frying.

2. Carefully slide the prepared samosas into the hot oil and fry until they turn golden brown and crispy.

3. Remove the samosas and place them on a paper towel to absorb excess oil.

Serve hot with chutney or sauce of your choice.