Samosa with Chai

Samosa is believed to have originated in Central Asia. The consistency and size of samosas may vary; however, its shape is usually triangular. Indian samosas are vegetarian and accompanied by red tamarind chutney or green mint chutney. The vegetarian version of samosas originated in Uttar Pradesh.

So, to make the outer crispy layer of the samosa, we will knead some all-purpose flour with some ghee or oil. Add some salt and some thyme (ajwain). Keep it aside for some time. Make sure it is light and fluffy.

For the filling take some potatoes and boil them. After that, on medium heat, add potatoes to oil along with masalas and peas. Cook until they mix well and keep it aside to cool down.

Now, take the dough and roll it out into thin sheets with the help of a rolling pin. It’s okay if it is not a perfect circle. Now cut them into small triangles. Take some filling and put it in the center. Now, take two corners and roll the dough inside. I know it can be a little tricky in the beginning but trust me it becomes way simpler after you make two-three samosas.

Seal the corners with some water and deep fry them in oil or use an air fryer if you want to.

Serve with some chai and chutney, and your evening is made!