Onion Patti Samosa | Home-Made Samosa Patti | Irani Samosa | प्याज़ पट्टी समोसा | Chef Sanjyot Keer
Full Written Recipe for Onion Patti Samosa
Prep time: almost an hour (includes the resting of the dough)
Cooking time: 25-30 minutes
Serves: 18-20 samosas
Samosa patti/sheets 30-32 sheets
Ingredients:
• Maida (refined flour) - 2 cups
• Salt a pinch
• Oil 1 tsp
• Water as required
Method:
• In a mixing bowl, add maida & salt, mix well and further add water gradually as required to knead a soft dough, combine it well, once flour and water comes together transfer over a platform and knead well.
• Knead the dough well for 8-10 minutes while stretching it well. Keep kneading until the dough is smooth in texture.
• After kneading, tuck the dough inwards to make and apply little oil to avoid the surface from drying, cover with a moist cloth and rest for minimum 30 minutes.
• After the rest, knead the dough once again, and further divide in equal size dough balls.
• Coat the dough ball with dry flour, flatten with hands and roll to make a slightly thick mini size chapati, evenly apply oil over the chapati and also sprinkle some dry flour, make another mini thick chapati the same way keeping the size and thickness same and repeat the process of applying oil and flour.
• Make 3 or 4 chapati and stack over all together, use a rolling pin and roll to make one thin sheet, am making 3 layers sheet you can choose to make 4 layers sheet. By the time you roll the chapati keep the remaining dough balls covered to void from drying.
• Set a tawa on medium heat, try to use a non-stick tawa, heat until its hot enough, add the chapati and cook briefly for 10 - 15 seconds on low flame, use napkin to turn the chapati while cooking.
• Carefully try to separate the sheets after cooking briefly, repeat the process of cooking the remaining sheet briefly and separating. Cover the sheets with a moist cloth until used.
• Once all the sheets are cooked, cut the sheets to make samosa patti, keeping the size 2 inch by 8 inch, to ensure all the samosa patti or sheets are of same size, cut a cardboard of this size and use it as a stencil.
• Your samosa patti is ready, keep it aside to make the samosa, you can store them in an airtight container and store it freezer for couple of months.
Onion filling
Ingredients:
• Onions 5-6 medium sized (chopped)
• Green chillies 2-3 nos. (chopped)
• Curry leaves 20-25 leaves (chopped)
• Fresh coriander a handful (chopped)
• Green chilli paste 1 tsp / paste of 2-3 chillies
• Ginger paste 2 tsp
• Turmeric powder ½ tsp
• Garam masala 1 tsp
• Cumin powder 2 tsp
• Salt to taste
• Poha 3/4th cup + 2 tbsp (use in batches, depending on the moisture level of the filling)
• Lemon juice 1 tsp
• Coriander powder 1 tbsp
• Oil few drops
Methods:
• In a mixing bowl, add all the ingredients and mix well, use clean hands and mix while squeezing the mixture really well. Rest the mixture for 10-15 minutes.
• You can adjust the addition of poha depending on the moisture content in the mixture. In total I've used 3/4th cup + 2 tbsp, you can adjust the quantity depending on the moisture level of the filling.
• Add few drops of oil and mix once again. Keep it aside to be used as a filling.
Making the samosa
Ingredients:
• Slurry
1. Refined flour 2 tbsp
2. Water 50 ml
• Samosa patti/sheets
• Onion filling
• Oil for frying
Method:
• Add refined flour & water in a bowl, mix well to make a lump free slurry. Use the slurry for sealing the samosas.
• Take a samosa sheet, pick side of the corner & fold to make a triangle, hold the tringle and fill the pocket with sufficient amount of stuffing, make sure to fill properly to avoid any air pockets.
• Lightly pull from one side and fold to make triangles, once you reach towards the end, apply slurry and fold it tightly, ensure its not loosely sealed or else the filling may come out while frying.
• Seal the open corners if any, by dipping in the slurry.
• Set oil for frying, deep fry the shaped patti samosa in hot oil on medium high heat until crisp and golden brown. Fry in good quantity for efficient frying and to get an even colour.
• Your pyaaz wale samosas are ready, serve hot & crispy with ketchup or any dip of your choice.
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Asparagus Goat Cheese Potli | Sanjeev Kapoor Khazana
Asparagus and goat cheese go together beautifully, making the potli melt-in-your mouth and absolutely delectable!
ASPARAGUS GOAT CHEESE POTLI
Ingredients
3 phyllo pastry sheets
3-4 asparagus, chopped
2 tablespoons goat cheese
2 teaspoons oil
1 tablespoon chopped garlic
1 medium onion, finely chopped
Salt to taste
Crushed black peppercorns to taste
Melted butter for brushing
Tomato ketchup for serving
Method
1. Preheat oven to 180° C.
2. Heat oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent.
3. Add asparagus and sauté for 1 minute. Add salt and crushed peppercorns and sauté for 1 minute. Add goat cheese, switch off heat and mix well. Transfer in a bowl and cool.
4. Place one phyllo sheets on the worktop, brush some melted butter on top, layer with another phyllo sheet and repeat the process with remaining phyllo sheets.
5. Cut the layered phyllo sheets into 2 inch equal squares. Put some asparagus mixture in the center of each square, brush some melted butter on the edges, bring in the edges and press to seal to make potli.
6. Place the stuffed potli on a baking tray. Put the tray into the preheated oven and bake for 5-10 minutes.
7. Serve hot with tomato ketchup.
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How to Fold Samosa | Easy Samosa Folding Technique | Samosa ko Kaise fold Karte hain
#short #shortvideos #shortvideo #cookwithaqib
hello friends in this short video, I am going to show how to Fold Samosa. Thank you for watching.
for Full Samosa Recipe Please follow the Link below, Thank you
Greek Style Green Peas and Potato Stew/ Arakas
Αρακάς
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How to Make Mixed Veg Phyllo Wrap by Chef Pankaj || Hopping Chef
Today Chef Pankaj teaches you how to Make Mixed Vegetable Phyllo Wrap. This delicious yet simple recipe is the best starter for a quick impromptu party! Check the video and try it your self! Happy Cooking! :)
Ingredients:
1 tsp Oil
2 to 3 Garlic cloves
2 tsp Potato Starch
1 tsp Sugar
1 tsp Water chest Nut
Carrot
1 tsp Soya Sauce
Water
1 Spring Onion
Phyllo Rolls
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Vegan Puff-Pastry Bakes
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Flaky and crisp puff pastry wrapped around a lovely warm juicy filling. Here we have a pastry bake loosely based on the hearty classic Cornish pasty, with swede, potato, mushroom and onion. And then the undeniably tasty sausage, bean and cheese bake. Great for lunch, dinner and hey, why not breakfast too?
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