Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, samosa(snacks). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Samosa(snacks) is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Samosa(snacks) is something that I’ve loved my whole life. They’re fine and they look fantastic.
Samosas are a famous Indian snack that can probably be found anywhere in the world! They're a lovely snack for a cold day when you're craving something crispy and spicy. Pair this perfect mid-day treat with tamarind chutney or mint-coriander chutney. Samosas These bite-size, triangular pastries are made with whole wheat flour and chickpea flour.
To get started with this recipe, we have to first prepare a few components. You can have samosa(snacks) using 15 ingredients and 27 steps. Here is how you cook it.
The ingredients needed to make Samosa(snacks):
- Prepare potato
- Make ready Small piece of ginger
- Make ready All purpose flour
- Take Ajwain
- Make ready Salt
- Prepare Corriander
- Get ghee or oil
- Make ready green chilli
- Prepare water
- Make ready Cumin seeds
- Prepare Red chilli powder
- Take Garam masala
- Take Chaat masala or amchur powder
- Get Fennel powder or saunf powder
- Take Green peas
If you really want to enjoy something very tempting and irresistible, then simply have it and do not thick about calories. Samosas are little fried Indian dough pouches filled with vegetables and/or meat. This vegetarian recipe calls for many spices. Indian and Asian specialty food stores carry most of them, but if you can't find one, season by taste as you go along.
Instructions to make Samosa(snacks):
- Take 4-5 medium size potatoes and boil them in instant pot for 7 minutes.
- Cool the potatoes and crumble them. Set aside.
- To a mixing bowl add 2 cups all purpose flour, 3/4 teaspoon ajwain, 3/4 Salt, 1/4 cup oil (4 tablespoon)
- Mix them very well. Rub the flour in between your palms to incorporate the oil well for 2-3 minutes.
- Add 4 tablespoon water and begin to form a dough ball adding more water as needed.
- Dough has to be firm, stiff and not sticky. Cover and rest for 25 to 30 mins
- For potato stuffing - heat 1 tablespoon oil or ghee in a pan
- Add 3/4 teaspoon cumin seeds.
- When the seeds begin to sputter add 1 tablespoon minced ginger and 1-2 green chopped chillies. Saute for 30-60 seconds. Then add a pinch of hing.
- Add the spice powders - - 3/4 teaspoon red chilli powder - 3/4 teaspoon garam masala - 1/2 teaspoon cumin powder - 1/2 teaspoon salt - 1/2 teaspoon fennel powder or saunf powder - 1/2 teaspoon amchur powder - Saute for 30 seconds and then add green peas
- Saute the entire potato masala for 2-3 mins until potatoes blend well with spice powders. Add 1/4 cup chopped coriander leaves. Taste test this and adjut salt if needed.
- For samosa making- divide the dough which was kept aside into 5 equal parts and the dough has to be stiff yet not soft
- Oil the counter or the rolling board.. place the ball
- Roll it in a oval shaped even layer. It has to be slightly thick and not too thin.
- Cut it in the centre to make 2 parts
- The roti shrinks back little due to the nature of all purpose flour so I prefer it to roll gently again
- Apply water with your figer over the straight edge
- Join the edges to make a cone shape. Stick the edges we. Stick the edge from inside the cone as well to secure
- Fill the cone with potato masala. Press down a bit with tiny spoon.
- Apply water on the edge.
- Stick the edges to seal well. On one of sides, make a pleat
- Bring the pleat to a side and stick it up. Make sure samosa is sealed well. Pinch and press down on the edges very well to seal them
- Heat a pan with oil for deep frying.the oil should not be very hot or smoky hot. It must be medium hot.
- Gently slide the samosa one by one slowly. After you add them to the hot oil, you must see very tiny bubbles rising slowly.
- Don't rush. They will take a lot of time to fry golden. Be patient and fry until golden & crisp
- When they turn golden take them out of the pan
- Serve hot samosa's with green chutney or and ketchup or any dip of your choice.
This vegetarian recipe calls for many spices. Indian and Asian specialty food stores carry most of them, but if you can't find one, season by taste as you go along. Feel free to add turmeric, mustard seeds, or dried cilantro. No evening snack in India can be complete without tea and the quintessential samosa. It is considered an Indian delicacy, but its history is far more complex and cosmopolitan than that.
So that’s going to wrap it up with this special food samosa(snacks) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
