Samosa Craze: Spicy, Crispy, Snack Sensation!

Samosa (Gujarati version) are small, crispy triangles or cones filled with spiced potato, peas, and peanuts, then deep-fried golden. These mini snacks are distinct from Punjabi samosas and a staple of Gujarati farsan counters.

Ingredients:

For Dough:

• 1 cup all-purpose flour (maida)
• 2 tbsp ghee or oil
• Pinch salt
• Water (to knead)

For Filling:

• 2 medium potatoes, boiled and diced
• 1/4 cup green peas
• 2 tbsp roasted peanuts (crushed)
• 1–2 green chilies, minced
• 1 tsp ginger paste
• 1/2 tsp turmeric powder
• 1 tsp sugar
• 1 tsp lemon juice
• Salt to taste
• 2 tsp oil
• 2 tbsp chopped coriander

Method:

1. For dough: rub oil into flour, add salt, knead with water into a firm, smooth dough. Rest 15 min.
2. Heat oil for filling; add chili, ginger, peas, peanuts, and potatoes. Stir in turmeric, salt, sugar, lemon, and coriander. Cool.
3. Divide dough into balls. Roll into small ovals, cut in half. Shape each into a cone, fill with potato peas mixture, seal edges.
4. Fry in medium oil until golden and crisp. Serve with chutneys.

Tips:

• Seal samosas tightly to prevent bursting.
• Fry on medium flame for even browning and crispness.
• Add raisins or grated coconut for a festive filling.