samosa recipe

Arranging the menu for Dawat? Try not to stress as now you can get different thoughts for making your supper extraordinary. Get ready Samosa posted on this page, and we promise it will be cherished by your visitors. Get the fixings and technique to set it up online from our page.

the ingredients we need are;

Dough;

  • 1/2 cup universally handy flour
  • 1/2 tablespoon sooji (semolina flour)
  • 1/4 teaspoon salt
  • 11/2 tablespoons oil
  • 1/4 cup short 2 tablespoons tepid water

  • Filling:

    3 huge bubbled potatoes, stripped and hacked into extremely little shapes

    1/2 teaspoon cumin seeds

    2 cleaved green chilies

    1 teaspoon coriander powder

    1/4 teaspoon garam masala

    1 teaspoon amchur (mango powder)

    1 teaspoon salt

    2 tablespoons oil

    1/2 cup green peas (solidified)

step no 1;

Dough:

Mix the flour, sooji, salt, oil, and salt together to make a soft dough (add more water as needed).
knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
Set the dough aside and cover it with a damp cloth. Let the dough sit for at least 15 minutes.

step no 2;

Filling:

Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add cumin seeds as cumin seeds crack, add green chilies, coriander powder, and stir for few seconds.
Next, add green peas and turn heat to medium and stir until tender.
Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.
Let the filling cool to room temperature.
will be too soft and not crispy.

step no 3;

Making Samosa:

Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
Knead the dough for a minute.
Divide the dough into 4 equal parts and make into balls.
Roll each ball into 6-inch diameter circles and cut each circle in half.
Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
Continue filling the rest of the samosas.
Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if the oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use high heat, the samosa crust will be too soft and not crispy.