Samosas are a popular Pakistani snack made with a crispy pastry shell filled with spiced vegetables or meat. Here's a recipe you can try at home:

Ingredients:

For the pastry shell:

  1. 2 cups all-purpose flour
  2. 1/2 tsp. salt
  3. 1/2 tsp. carom seeds (ajwain)
  4. 1/4 cup vegetable oil
  5. 1/2 cup water

For the filling:

  • 2 cups potatoes, peeled and diced
  • 1/2 cup green peas
  • 1 small onion, finely chopped
  • 2 green chilies, finely chopped
  • 1 tsp. cumin seeds
  • 1 tsp. coriander powder
  • 1 tsp. red chili powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. salt
  • 2 tbsp. vegetable oil
  • 1/4 cup chopped fresh cilantro

For frying:

  • Vegetable oil, for frying







Instructions:

In a large bowl, combine the flour, salt, and carom seeds.

Add the vegetable oil and mix well with your fingers until the mixture resembles coarse crumbs.

Gradually add the water and knead the dough until it becomes smooth and pliable.

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

To make the filling, boil the potatoes and peas in a pot of salted water until tender. Drain and set aside.

Heat the vegetable oil in a frying pan over medium-high heat.

Add the cumin seeds and fry until they start to sizzle.

Add the chopped onion and green chilies and fry until the onion turns golden brown.

Add the coriander powder, red chili powder, garam masala powder, turmeric powder, and salt. Stir to combine.

Add the boiled potatoes and peas to the pan and mix well. Cook for 2-3 minutes.

Remove the pan from the heat and stir in the chopped cilantro.

To assemble the samosas, divide the dough into 8-10 portions and roll each portion into a thin circle.

Cut each circle in half and form each half into a cone.

Fill each cone with 1-2 tbsp. of the filling and seal the edges using water.

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

Carefully place the samosas in the hot oil and fry until they turn golden brown, turning occasionally.

Remove the samosas from the oil and place them on a paper towel to drain excess oil.

Serve hot with tamarind or mint chutney.

Enjoy your delicious homemade Samosas!