Isle Style Travels & Tours

09/12/2024

If this is you, then have a convo with us. Let's clear the clutter that leisure travel is too costly; let's figure it out together.

15/11/2024

These scrumptious and popular foods are authentic to which country? Can you guess?

P.S. These pictures do not belong to Isle Style Travel & Tours.

31/08/2024

A simple park scenery is so beautiful. Wherever your next adventure, book through Isle Style Travels & Tours 🙂

04/08/2024

Lunch at the lake in Greece. Thanks for sharing 🤗🤗.. Isle Style Travels & Tours always taking you to your next adventure 😊

23/07/2024

Happy travels with Isle Style Travels & Tours 🤗🤗.... Greenwich

19/07/2024

Where you going for the holidays? Never too early with Isle Style Travels & Tours

15/07/2024

Make sure to visit here with your next holiday booked, through Isle Style Travels & Tours 🙂

13/07/2024

Learn sewing 💙✨😘

12/07/2024

Happy cruisers enjoying the oceanic views 🙂

11/07/2024

11/07/2024

11/07/2024

09/07/2024

09/07/2024

Homemade Indian Samosas

Ingredients for the Dough:
2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons oil
Approx. 1/2 cup water (adjust as needed for dough)
Ingredients for the Filling:
2 large potatoes, boiled, peeled, and mashed
1/2 cup peas (frozen or fresh)
1 large onion, finely chopped
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to taste)
Juice of 1 lemon
Salt to taste
Fresh cilantro, chopped
Oil for frying

Directions:
Prepare the Dough: In a large mixing bowl, combine flour and salt. Add oil and rub into the flour with your fingers until the mixture resembles coarse breadcrumbs. Gradually add water and knead into a stiff dough. Cover and let it rest for at least 30 minutes.
Prepare the Filling: In a pan, heat a little oil over medium heat. Add the onions and sauté until translucent. Add peas, mashed potatoes, garam masala, cumin, coriander, chili powder, and salt. Cook for 5-7 minutes. Turn off the heat and add lemon juice and cilantro. Mix well and let the filling cool.
Assemble the Samosas: Divide the dough into equal portions. Roll each portion into a ball, then roll it out into a circle. Cut it in half. Take one half, form a cone shape, and seal the edge with a little water. Fill the cone with the potato mixture, then seal the open edges.
Fry the Samosas: Heat oil in a deep frying pan over medium heat. Fry the samosas in batches until golden brown and crispy. Drain on paper towels.
Serving: Serve hot with mint chutney or tamarind sauce for dipping.