CRISPY SAMOSA RECIPE
CRISPY SAMOSA RECIPE :
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Best Samosa Recipe with step by step photos. Samosa is a classic and popular Indian snack stuffed with spiced potato peas filling. Homemade samosa if made correctly are always the best. This samosa recipe will give you one of the best samosa you can make at home. These samosa are flaky and crispy from outside with a tasty potato and peas stuffing.
Ingredients for stuffing :
METHOD FOR MAKING STUFFING:
<<Translate in hindi>>
Best Samosa Recipe with step by step photos. Samosa is a classic and popular Indian snack stuffed with spiced potato peas filling. Homemade samosa if made correctly are always the best. This samosa recipe will give you one of the best samosa you can make at home. These samosa are flaky and crispy from outside with a tasty potato and peas stuffing.
Ingredients for stuffing :
- Potatoes
- Peas
- Oil
- Ginger green chili paste
- Asafoetida
- Red chili powder
- Ground spice powder
- Salt
- Dry Spices
- Pan
METHOD FOR MAKING STUFFING:
STEP 1: Dry roast the spices till aromatic in a pan stirring often. Let them cool.
STEP 2: boil the potatoes and peas till they are cooked.
STEP 3: Peel and chop the potatoes in small cubes.
STEP 4: In a pan, heat oil. Splutter the cumin. Add the ginger-green chili paste. Saute for some seconds.
STEP 5: Add the peas, asafoetida, red chili powder & the freshly ground spice powder. Saute for 1-2 mins on a low flame.
STEP 6: add the cubed potatoes and salt. Stir and saute for 2-3 mins more.
STEP 7: keep the stuffing aside covered with a lid. Check the taste and add more red chili powder or salt if required.
METHOD FOR MAKING DOUGH:
STEP 8: Take the all purpose flour (maida), carom seeds (ajwain), salt in a bowl. Mix well and add ghee or oil.
STEP 9: With your fingertips rub the ghee in the flour to get a breadcrumb like consistency. The whole mixture should lump together when gathered.
STEP 10: Add 1 or 2 tbsp water.
STEP 11: Begin to knead adding water as required.
STEP 12: Now dough is ready to prepare samosa.
METHOD FOR MAKING SAMOSA:
STEP 13: divide the dough into some pieces.
STEP 14: take each piece and roll in your palms first. Then roll it with a rolling pin keeping the thickness neither thin nor thick.
STEP 15: cut with a knife or a pastry cutter through the center of the samosa pastry.
STEP 16: with a brush or with your finger tips, on the straight edge of the sliced dough, apply some water.
STEP 17: join the two ends bringing the watered edge on top of the plain edge as shown in pic below.
STEP 18: press the edges well, so that they get sealed. It will look like a cone. The samosa cone is ready to be stuffed with the potato-peas stuffing.
STEP 19: stuff the prepared samosa cone with the prepared potato-peas stuffing.
STEP 20: apply or brush some water on the top cone edge. Pinch a part in the edge .
STEP 21: Press both the edges. Be sure there are no cracks. The edges should be joined very well so that the stuffing does not come out while frying.
STEP 22: Prepare all the samosa this way and keep covered with a moist kitchen napkin.
STEP 23: Now heat oil for deep frying in a kadai or pan. Once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil) gently slide 3-4 of the prepared stuffed samosa & then reduce the flame to low.
STEP 24: Turn over in between and fry till golden on a low flame
STEP 25: Drain on paper towels to remove excess oil.
STEP 2: boil the potatoes and peas till they are cooked.
STEP 3: Peel and chop the potatoes in small cubes.
STEP 4: In a pan, heat oil. Splutter the cumin. Add the ginger-green chili paste. Saute for some seconds.
STEP 5: Add the peas, asafoetida, red chili powder & the freshly ground spice powder. Saute for 1-2 mins on a low flame.
STEP 6: add the cubed potatoes and salt. Stir and saute for 2-3 mins more.
STEP 7: keep the stuffing aside covered with a lid. Check the taste and add more red chili powder or salt if required.
METHOD FOR MAKING DOUGH:
STEP 8: Take the all purpose flour (maida), carom seeds (ajwain), salt in a bowl. Mix well and add ghee or oil.
STEP 9: With your fingertips rub the ghee in the flour to get a breadcrumb like consistency. The whole mixture should lump together when gathered.
STEP 10: Add 1 or 2 tbsp water.
STEP 11: Begin to knead adding water as required.
STEP 12: Now dough is ready to prepare samosa.
METHOD FOR MAKING SAMOSA:
STEP 13: divide the dough into some pieces.
STEP 14: take each piece and roll in your palms first. Then roll it with a rolling pin keeping the thickness neither thin nor thick.
STEP 15: cut with a knife or a pastry cutter through the center of the samosa pastry.
STEP 16: with a brush or with your finger tips, on the straight edge of the sliced dough, apply some water.
STEP 17: join the two ends bringing the watered edge on top of the plain edge as shown in pic below.
STEP 18: press the edges well, so that they get sealed. It will look like a cone. The samosa cone is ready to be stuffed with the potato-peas stuffing.
STEP 19: stuff the prepared samosa cone with the prepared potato-peas stuffing.
STEP 20: apply or brush some water on the top cone edge. Pinch a part in the edge .
STEP 21: Press both the edges. Be sure there are no cracks. The edges should be joined very well so that the stuffing does not come out while frying.
STEP 22: Prepare all the samosa this way and keep covered with a moist kitchen napkin.
STEP 23: Now heat oil for deep frying in a kadai or pan. Once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil) gently slide 3-4 of the prepared stuffed samosa & then reduce the flame to low.
STEP 24: Turn over in between and fry till golden on a low flame
STEP 25: Drain on paper towels to remove excess oil.
- Serve samosa hot or warm with coriander chutney or tamarind chutney or tomato sauce. In north India, they also serve chole masala with it. Its called as samosa chana chaat.
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