Indias most popular appetizer
1 number potato
For samosa sheets
3 cup maida or all purpose flour
3 tsp of oil (1 tsp for 1 cup of flour)
1/4 tsp of carom seeds or ajwain
salt to taste
water to knead the dough
For the stuffing
2nu potatoes boiled and diced
1 tblsp ginger garlic paste
1/4 tsp tumeric
2 to 3 green chillies finely chopped
coriander leaves chopped
red chillie powder
2tbsp cashew nuts
1/2 tsp cumin seeds
salt to taste and lime juice of 1/2 lime
• For the dough
Take the maida,add the ajwain seeds,salt and oil to the maida and mix well
by mixing well each flour grain will be coated with the oil and it gives the cruncy
texture to the samosas.Start adding water little by little and kneading properly
make a stiff dough and let it rest for 15 to 20 mins.
• Potato stuffing
Heat some oil in the pan,add the cumin seeds,ginger garlic paste,green chillies.
cashewsand turmeric mix well and let cook for few mins.the add the red chillie pwdr
coriander pwdr and cumin pwdr.add little water so the masalas don’t burn.
then add the diced potates,salt and coriander leaves.sprinkle the lime juice over it.
you can make any stuffing of ur choice with any variations.
make rolls of the dough depending on the size of samsosa you want.
roll the dough in circle first and then make them oval in shape.cut that
oval shape into half.take that half apply water on all edge,take one end
bend it in canter and taking other end overlap it on the first edge making it
a triangle or cone.fill the cone with the stuffing and seal the edges as shown
in the video to get a triangular shape for the samosa.
• Samosa using spring roll sheet
take 2 spring roll sheet and cut them in centre.take the half sheet which is 2 ply
apply water on the sheet or egg wash and make a cone of it,stuff it with the
stuffing and seal the cone using water or egg wash making it triangular in shape.
• Now fry the samosaos in the oil till they turn golden brown.
the samaso with the dough requires oil temp., of @ 300’F while the
spring roll samosas require higher temp., of 350 ‘F.
• Enjoy the samosas with ur favourite chutney
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[, Music, ], hello, namaste, Salam alikoum, Sasha kaun, welcome back to another session with your worship at Wawa calm. Today they’re, going to make this extremely popular snack. That is samosa a samosa, which is a common snack in southern Asia, has spread it roots all over the world, and it is a symbol of Indian snack in various countries.
So we’re going to make this samosa, which is very popular in India. Pakistan, Nepal, Bangladesh Tibbett, to make this samosa. We need all purpose: flour, salt oil, some carom seeds, carom seeds – that is what is called adjoining.
Indi take very little carom seeds. Do not add too much. It is. You know like 1/4 spoon or even less than that for 3 cups of all-purpose flour had little salt, that is to taste and then add some oil use around the 1 TSP of oil for 1 cup of flour.
We are trying to make it like a shot cusp when we mix this oil. In this way, each grain of the flour is coated with this fat. The what happens is when you fry this becomes nice crispy, add little water, don’t, get tempted and a lot of water just sprinkle little by little water, just few droplets and make a dough which is like kind of a stiff dough.
And then let it rest for like 15 minutes in the meanwhile, they are going to make yummy yummy potato masala to go inside the samosas after I boil the potatoes, I cut them into small pieces lil bit. Turmeric coriander leaves green chilli, cumin powder, coriander powder, cashew, nuts, salt, chaat, masala, lime, juice, ginger, garlic, paste, cumin seeds when the oil is hot, add some cumin seeds we’ll, add some green chillies to this mixture and some cashew nuts.
You could use five cashew nuts, for this thing add little turmeric. I have cumin powder, coriander powder and chili powder. Add some water to it and add coriander leaves the reason why I added little water is because I don & # 39.
T want these masalas to get burnt, and, after that add your potatoes to this mixture and salt. Now remember one thing: there is no set recipe for your stuffing. You can manipulate it a little bit to your taste, make it spicy make it masala.
De you know. Add pepper powder, anything whatever you want in the last add little lemon juice. This gives nice fresh flavor for your samosas, make sure your masala is tasty. Ah, this is really good. I like it nice spicy boom to make a nice samosa.
You know, depending on the size of your samosa, if you want a medium sized samosa, just take medium size of flour, sprinkle a little flour on the chopping board kind of make a circle. Okay, once you have your circle, ready, just make it little bit oval in shape, so what you do just hold it there and just make it a little bit longer after you have done in a wall, shape cut it in the center.
Take some water apply on the edge put it all the edges and now make a triangle: okay, press it in the center overlap. The point here like this. So now, when you turn it the other side, it becomes a nice hollow.
Now. Take your potato stuffing put it inside, okay and press it. Then what then, what we do press this one inside and then and stick it up, so your samosas are ready. What they do is they make them stand on the on the table like this? So when you fry, you know, you got one edge, the second edge and turn it.
So this is how you make your summer sauce. Okay, we’re, going to make one big samosa, that’s for me, put twice: thrice, quadruped and again press all of it then roll up it and then press again and then your samosas bit samosa is ready.
Now we are going to learn another kind of samosa. This is one of my favorites and usually I use to serve this for cocktail samosas. This is made with sprinkles, and here I often use this brand tyj spring roll pastry.
You can buy this in the market in the frozen section, so for this preparation, what you do take two sheets at a time like this take another two sheets make sure they stick to each other. You’re, going to cut these into.
Ah, when you are making these samosas from this, usually we use slightly beaten egg to make it stick properly see you have to be very careful because these things you don’t, keep these sheets out for a long time, because these sheets dry out Very fast just see for this make an extra triangle just roll it and make a cone and then fill the stuffing okay and then fill it in press it in and then apply some more water on egg white.
Whatever you want and then stick this one like this okay, so we got two different kinds of samosas. Today we got the traditional samosas here and pick up the spring roll samosas. Now that the samosas are ready, let’s, fry them so to fry them.
We have to use a of a different temperature for both kind of samosas see these samosas made with the dough are good to fry at 300 degrees Fahrenheit, whereas the spring rolls you have to drop them in at 350 degrees Fahrenheit slightly higher than their regular samosas.
Now look at this samosas who make sure find them till they get nice color. Now we can find these samosas too huh, hoo, hoo, suppose us, oh. There is one reason why these samosas have become so popular.
It is not only the crispy outside, but it is the stuffing that is inside. If you eat samosas in Delhi, they taste a little different in Punjab. They taste different. If you got metas, they taste different.
You know based on the local ingredients and local spices. Yeah Parador is a common ingredient, but the spices they used to make this masala differs from each locations and the size of samosas also for regular eating.
Samosas are medium-sized samosas, but the samosas that are used to make charts. You know that is usually on the street vendors. You see the samosas little bigger, they chop them up with lot of garbanzo and other stuffing, with nice, yogurt topping and chopped onions and chaat masala, and that is usually bigger than yourself.
So we made two kinds of samosas the traditional samosas. These are samosas made with this spring roll dough, and you will be surprised that you can make these with tortillas see. I have tried making samosas with the tortillas that has Mexican chapati kind of things, and they come out really good to try it and say.
Let me try one of those traditional samosas see nice and crispy, but let’s, see how the spring roll samosas are same. I’ll, take a bite and you can hear it actually. I especially like to eat the edges on because they are nice crispy and are nice piece of spring rolls Amazon.
A very good fair is a cocktail, some ourselves for a lot of parties. You can prepare them put in your freezer and fight whenever you guests are ready to eat and they come out really really good. Okay, good today we have learned two kinds of samosas: the traditional samosas and the spring roll samosas.
Remember one thing you can make different kinds of stuffing: you could use mince meat and other kinds of stuffing to make varieties of samosas. So with this your chakra samosas ends. I hope you have enjoyed learning to cook these samosas with me and remember that Wawa is all about inspiring others to cook.
So please, post your cooking tips recipes at Warwick ami! Thank you. [ Music, ], [, Music, ],
Source : Youtube