Rangoli Samosa

Background and History of Rangoli Samosa

Samosas are a classic Indian snack known for their crispy exterior and savory filling. Originally traced back to the Middle East and Central Asia, samosas have traveled through many cultures and cuisines to become a beloved Indian street food. The name "Rangoli" is inspired by the vibrant and colorful Indian art form often created during festivals. Just like a Rangoli design, these samosas are a delightful combination of flavors and textures, offering a unique twist with their colorful presentations.

Ingredients

• All-purpose flour
• Ghee
• Water
• Potatoes
• Peas
• Carrot
• Cumin seeds
• Ginger
• Garlic
• Coriander
• Turmeric
• Chili powder
• Garam masala
• Salt
• Oil

For the Dough

• All-purpose flour - 2 cups
• Ghee - 4 tablespoons
• Salt - 1 teaspoon
• Water - as needed

For the Filling

• Potatoes (boiled and mashed) - 2 cups
• Peas - 1/2 cup
• Carrot (finely chopped) - 1/2 cup
• Cumin seeds - 1 teaspoon
• Ginger (grated) - 1 teaspoon
• Garlic (minced) - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Chili powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Oil - 2 tablespoons

Preparation

Step 1: Making the Dough

1. In a large bowl, combine all-purpose flour and salt.
2. Add melted ghee and mix until the mixture resembles breadcrumbs.
3. Gradually add water and knead into a firm dough.
4. Cover the dough with a damp cloth and let it rest for 30 minutes to an hour.

Step 2: Preparing the Filling

1. Heat oil in a pan.
2. Add cumin seeds and allow them to sizzle for a few seconds.
3. Add ginger and garlic and sauté until fragrant.
4. Add carrot and sauté until slightly softened.
5. Mix in peas, potatoes, coriander powder, turmeric, chili powder, and garam masala.
6. Season with salt to taste and cook the mixture until well combined.
7. Remove from heat and allow it to cool.

Assembling Rangoli Samosas

1. Divide the dough into equal portions and roll each into a ball.
2. Roll each ball into a flat circle approximately 6 inches in diameter and cut them in half to form semi-circles.
3. Take one semi-circle and form it into a cone by sealing the straight edge with a little water.
4. Stuff the prepared cone with the vegetable filling and seal the open edges with water, ensuring no filling escapes.
5. Repeat the process with the remaining dough and filling.

Cooking the Samosas

1. In a deep pan, heat oil for frying.
2. Carefully add the samosas to the hot oil and fry them on medium heat until golden brown and crispy on all sides. Monitor the temperature using a cooking timer.
3. Remove them from the oil and drain on paper towels to remove excess oil.

Serving Suggestions

Serve the Rangoli Samosas warm as a perfect appetizer or snack. They can be accompanied by mint chutney or tamarind sauce for an added burst of flavor. Enjoy the symphony of textures and spices that these colorful samosas offer, reminiscent of the vibrant art form they are named after.