Rissole (Samosa Recipe )🥟

 Here's a classic Indian samosa recipe – crispy on the outside, spicy and savory on the inside.

🥟 Classic Samosa Recipe (Makes ~12 samosas)

🧂 Ingredients:

For the Dough:

2 cups all-purpose flour (maida)

4 tbsp oil or ghee

½ tsp carom seeds (ajwain)

½ tsp salt

Cold water (as needed)

For the Filling:

3-4 medium potatoes (boiled, peeled, and mashed)

½ cup green peas (boiled)

1-2 green chilies (finely chopped)

1 tsp ginger (grated)

1 tsp cumin seeds

1 tsp coriander powder

1 tsp garam masala

½ tsp turmeric powder

1 tsp amchur (dry mango powder) or lemon juice

Salt to taste

2 tbsp oil

Fresh coriander (chopped, optional)

For Frying:

Oil (for deep frying)

🧑‍🍳 Instructions:

1. Prepare the Dough:

In a bowl, mix flour, salt, ajwain, and oil.

Rub the oil into the flour until it resembles breadcrumbs.

Gradually add cold water to knead into a firm, non-sticky dough.

Cover and rest for 30 minutes.

2. Make the Filling:

Heat oil in a pan. Add cumin seeds and let them splutter.

Add ginger and green chilies. Sauté briefly.

Add mashed potatoes, peas, turmeric, coriander powder, garam masala, amchur, and salt.

Mix well and cook for 2-3 minutes.

Add chopped coriander (optional). Let the mixture cool.

3. Shape the Samosas:

Divide dough into golf-sized balls. Roll each into an oval (~6 inches).

Cut the oval in half to make two semi-circles.

Form a cone from each semi-circle by folding and sealing the edges with water.

Fill the cone with 1-2 tablespoons of filling.

Seal the top edge using a little water.

4. Fry the Samosas:

Heat oil in a deep pan on medium heat.

Fry the samosas in batches until golden and crisp, turning occasionally.

Drain on paper towels.

🍽️ Serving Suggestions:

Serve hot with mint chutney, tamarind chutney, or ketchup.