Description
A stunning twist on the traditional samosa, Dizali Special Petals Samosa features crisp, golden petals filled with a flavorful potato and pea filling. It’s a feast for the eyes and the taste buds.
Ingredients
- All-Purpose Flour: 2 cups – forms the base for the crisp outer pastry
- Semolina (Sooji): 2 tablespoons – adds a touch of crunch to the dough
- Carom Seeds (Ajwain): 1 teaspoon – brings subtle earthy depth
- Salt: 1 teaspoon – balances flavors in the dough
- Oil: 4 tablespoons (plus more for deep frying) – enriches the dough and crisps up the samosas
- Cold Water: As needed – binds the dough into a smooth consistency
- Boiled Potatoes: 2 medium, mashed – the creamy filling base
- Green Peas: ½ cup – adds sweetness and pop
- Green Chilies: 2, finely chopped – for a fresh kick of heat
- Ginger Paste: 1 teaspoon – brings warmth and fragrance
- Cumin Seeds: 1 teaspoon – adds nuttiness when toasted
- Turmeric Powder: ½ teaspoon – adds color and mild earthy notes
- Garam Masala: 1 teaspoon – deepens the spice profile
- Coriander Powder: 1 teaspoon – for gentle citrusy flavor
- Salt: To taste – enhances the filling
- Chopped Cilantro: 2 tablespoons – adds freshness and color
Instructions
- Preheat Your Equipment: Heat oil in a deep frying pan over medium heat while you assemble the samosas.
- Combine Ingredients: In a bowl, mix flour, semolina, ajwain, salt, and oil. Gradually add cold water and knead into a smooth, firm dough. Cover and let it rest for 30 minutes. Meanwhile, mash potatoes and mix with peas, spices, ginger, chilies, and cilantro.
- Prepare Your Cooking Vessel: Once the oil is hot, maintain medium heat. Keep a slotted spoon and cooling rack ready.
- Assemble the Dish: Roll small portions of dough into circles. Cut each in half. Form a cone with one half, fill with stuffing, then fold the upper edges to create overlapping petal shapes—press gently to seal.
- Cook to Perfection: Carefully slide each samosa into hot oil. Fry in batches until golden and crisp, turning occasionally.
- Finishing Touches: Let the samosas drain on a rack for 5–7 minutes. Sprinkle with chaat masala for extra zing, if desired.
- Serve and Enjoy: Plate them like flowers in bloom. Serve with tamarind chutney or mint yogurt dip.
Notes
- Let the dough rest to improve elasticity and shape.
- Don’t overcrowd the pan while frying.
- Use a flower-shaped cutter for perfect petal shapes.
- Freeze uncooked samosas for later use.
Nutrition
- Serving Size: 1 samosa
- Calories: 210
- Sugar: 2g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: petal samosa, floral samosa, party appetizer, vegetarian samosa, festive snack