Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, samosa. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Samosa Pastry (Burka Sambuuska) Pâte à Samosa عجينة السمبوسه. Samosa recipe - Learn to make perfect crispy, flaky & delicious samosas at home with this easy video & step by step recipe post. Samosa is a potato stuffed deep fried snack very popular in India, Middle. Serve samosas with an Indian meal, or pack them in your lunchbox.
Samosa is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Samosa is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have samosa using 18 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Samosa:
- Take For dough:
- Prepare 2 cup Maida (250 grams)
- Get 1/4 cup Ghee (60 grams)
- Take 1/3 tsp onion seeds
- Prepare 1/2 tsp Salt - (as per taste)
- Get For stuffing:
- Take 400 grams Potatoes - (4 medium size)
- Get 1/2 cup Green peas - (optional)
- Prepare 10-12 Cashews (optional)
- Prepare 25-30 Raisins (optional)
- Prepare 2-3 Green chilly (finely chopped)
- Take 1 inch long piece Ginger (grated)
- Get 2 tbsp Green coriander - (finely chopped)
- Take 1 tsp Coriander powder -
- Prepare 1/4 tsp Garam masala -
- Get 1/2 tsp Mango powder -
- Prepare Salt - 3/4 tsp or as per taste
- Get Oil - for frying
A samosa is a common snack in countries such as India, Pakistan, Nepal and Bangladesh.https How to Make Samosas. Samosas. this link is to an external site that may or may not meet accessibility guidelines. Does this snack need any introduction? Samosa pinwheels are great party treat.
Steps to make Samosa:
- Add ghee,salt and onion seeds in refined flour (maida) and mix well. With help of lukewarm water, knead tight and stiff dough. Cover the dough and keep it away for about 20 min to rest, it will get puffed
- How to prepare stuffing: Peel the boiled potatoes and mash them bit finely. Preheat a pan and add 1 tsp oil into it. When oil is sufficiently hot add ginger, green chilly and green peas into it. Cover and cook for 2 minutes so that green peas get soft.
- Now add finely mashed potatoes, salt, green chilly, green coriander, coriander powder, garam masala, mango powder, raisins and cashews. Mix all the ingredients really well. Stuffing for samosas is ready.
- Take 7-8 lumps from dough, equal in size, and then shape them round. Roll a lump into a circular and flat shaped poori with about 8-10 inch circumference. Keep the poori bit thick.
- Divide the rolled poori into two equal halves. Take one part and fold giving it a round shape like cone
- Stuff the cone with potato filling. Give a plate or fold at the back, apply some water on both the edges and stick together. See if the shape of samosa is apt or not. Likewise prepare all samosas.
- Pour some oil in a wok and heat it. When oil is sufficiently hot, place 4-5 samosas into it and fry until they turn brown in color.
- Keep the flame medium while frying samosas. Take out the samosas and place over a plate with absorbent paper. Likewise fry all samosas.
- Piping hot samosas are ready. Serve samosas with green coriander chutney and sweet chutney and relish eating.
Does this snack need any introduction? Samosa pinwheels are great party treat. This is an interesting twist to a popular and most wanted Indian snack Samosa. They make mouthwatering appetizer or can be served as a chaat. A samosa is a triangular pastry with a savory filling.
So that’s going to wrap it up with this exceptional food samosa recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
